WATALAPAN TARTLETS ( COCONUT CUSTARD)


The concept of the recipe is from custard tarts.

Creation is purely mine .

The taste was awesome . Those who know

about this dessert will definitely try this .

The blend of coconut milk,jaggery,eggs with

nutmeg …. this custardy tart creates a lovely

aroma all over the house .

So do try this recipe and post in your comments

INGREDIENTS

1 cup coconut milk

1/2 cup cream/ milk ( optional)

250 gm jaggery ( karupatti) crushed

6 eggs

A pinch of salt

1/4 tsp nutmeg powder

1/2 tsp vanilla essence

Few cashewnuts

1 tsp flour ( to roll the nuts and prevent sinking

down to base )

METHOD

•Heat the jaggery in a little water till melted.

•Strain and set aside.

•Beat the eggs with salt till frothy .

•Add jaggery and the rest of the ingredients,

except cashews and flour and mix well.

•Pour into prepared tarts .

•Add cashews rolled in flour and bake in a

preheated moderate oven ( 180C) for 25 -30

minutes.


For the basic tart pastry

INGREDIENTS

100 gm butter

1/4 tsp cardamon powder / essence

2 cups flour

a pinch of salt

1 egg yolk

2 tbsp powdered sugar

A little milk for binding

METHOD

•Mix all together to a firm dough.

•Do not knead too much

•Allow to rest for minimum 10-15 minutes

•Divide into portions .

•Roll out thin .

•Brush the base lightly with egg white and pour

the filling and bake .

•This can be made as one big tart too.

Variation : You can use sugar , or brown sugar as a substitute for jaggery

2 thoughts on “WATALAPAN TARTLETS ( COCONUT CUSTARD)

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