Ingredients with Measurements:
- 1 sheet of ready-made shortcrust pastry
- 1/2 cup of unsalted butter, softened
- 1/2 cup of caster sugar
- 2 large eggs
- 1/2 cup of desiccated coconut
- 1/2 cup of caramel sauce
- 1/4 cup of all-purpose flour
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
Special equipment needed:
- 12-hole muffin tin
- Rolling pin
- Electric mixer
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 180°C (350°F). Grease the muffin tin with butter or cooking spray.
2. Roll out the shortcrust pastry on a floured surface until it is about 3mm thick. Cut out 12 circles using a cookie cutter or a glass that is slightly larger than the muffin holes. Press the circles into the muffin tin, making sure they fit snugly.
3. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Fold in the desiccated coconut, flour, salt, and vanilla extract until well combined.
5. Spoon the caramel sauce into the bottom of each pastry case, filling them about halfway.
6. Spoon the coconut mixture on top of the caramel, filling the cases almost to the top.
7. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is set.
8. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Total time: 45 minutes
Temperature:
180°C (350°F)
Serving size:
12 tarts
Nutritional information:
Calories: 280
Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 130mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 16g
Protein: 3g
Substitutions for ingredients:
- Shortcrust pastry can be substituted with puff pastry or homemade pastry.
- Caster sugar can be substituted with granulated sugar.
- Desiccated coconut can be substituted with shredded coconut.
- Caramel sauce can be substituted with dulce de leche or butterscotch sauce.
Variations:
- Add chopped nuts such as almonds or pecans to the coconut mixture for extra crunch.
- Top each tart with a dollop of whipped cream or a sprinkle of toasted coconut flakes.
- Use lemon curd or raspberry jam instead of caramel sauce for a different flavor.
Tips and tricks:
- Make sure the pastry is rolled out thinly and fits snugly into the muffin tin to prevent the filling from leaking out.
- If the pastry starts to shrink during baking, prick the bottom of each pastry case with a fork to release any trapped air.
- To prevent the coconut mixture from browning too quickly, cover the tarts with foil halfway through baking.
Storage instructions:
Store the tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tarts in a preheated oven at 180°C (350°F) for 5-10 minutes or until warmed through.
Presentation ideas:
Arrange the tarts on a platter and dust with icing sugar. Serve with a drizzle of caramel sauce or a scoop of vanilla ice cream.
Garnishes:
Toasted coconut flakes, whipped cream, fresh berries, or chopped nuts.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the filling is too runny, add a tablespoon of flour at a time until it thickens. If the pastry is too tough, try rolling it out thinner or adding a tablespoon of water to the dough.
Food safety advice:
Make sure to refrigerate the tarts if not serving immediately. Avoid leaving them at room temperature for too long.
Food history:
Maids of Honour tarts are a traditional English pastry that dates back to the 16th century. The name is said to have originated from the maids of honour who served Queen Elizabeth I.
Flavor profiles:
The tart has a sweet and buttery pastry base, a rich caramel filling, and a coconut and vanilla flavored topping.
Serving suggestions:
Serve the tarts as a dessert or a sweet snack.
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Taste: Sweet, Creamy, Buttery, Coconutty, Caramelized