Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 2 egg yolks
- 1/2 cup sweetened shredded coconut
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- Tart pan
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 350°F (180°C).
2. In a mixing bowl, combine flour, butter, powdered sugar, and egg yolks. Mix until a dough forms.
3. Roll out the dough on a floured surface to 1/4 inch thickness.
4. Cut the dough into small circles using a cookie cutter or a glass.
5. Place the circles into the tart pan and press them down to form a crust.
6. Bake the crust for 10-12 minutes or until lightly golden brown.
7. In a saucepan, combine shredded coconut, granulated sugar, water, vanilla extract, and salt. Cook over medium heat until the mixture thickens and the liquid has evaporated.
8. Spoon the coconut mixture into the tart crusts.
9. Bake for an additional 10-12 minutes or until the coconut filling is lightly golden brown.
10. Let the tarts cool before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 350°F (180°C).
Serving size:
This recipe makes 12 tarts.
Nutritional information:
Calories: 180
Fat: 10g
Saturated Fat: 6g
Cholesterol: 50mg
Sodium: 50mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 9g
Protein: 2g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use desiccated coconut instead of shredded coconut.
- You can use brown sugar instead of granulated sugar.
Variations:
- You can add a teaspoon of cinnamon to the coconut filling for a spiced flavor.
- You can add chopped nuts to the coconut filling for a crunchy texture.
- You can add a tablespoon of lime juice to the coconut filling for a tangy flavor.
Tips and tricks:
- Make sure the butter is softened before mixing it with the other ingredients.
- Use a pastry brush to brush the excess flour off the dough circles before placing them into the tart pan.
- Let the tarts cool completely before removing them from the pan to avoid breaking them.
Storage instructions:
Store the tarts in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the tarts in the oven at 350°F (180°C) for 5-7 minutes or until warm.
Presentation ideas:
Arrange the tarts on a platter and dust them with powdered sugar.
Garnishes:
Garnish the tarts with fresh berries or mint leaves.
Pairings:
Serve the tarts with a cup of hot tea or coffee.
Suggested side dishes:
Serve the tarts with a fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it forms a dough.
- If the coconut filling is too runny, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store the tarts in an airtight container to prevent contamination.
Food history:
Nastar is a traditional Indonesian pastry that is usually filled with pineapple jam. This recipe uses coconut filling instead of pineapple jam.
Flavor profiles:
The tarts have a buttery crust and a sweet coconut filling.
Serving suggestions:
Serve the tarts as a dessert or a snack.
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Region: Indonesian