Calypso Tarts
Category:
Fairly difficult
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Preparation time
Cooking time
Ingredients
For 10 Person(s)
Recipe
- 4 cup(s) pastry flour
- 1/2 cup(s) Grace Prima Margarine
- 1/2 cup(s) shortening
- 3/4 cup(s) cold water (1/2 - 3/4 cups may be used)
- 1/2 cup(s) flour (for rolling out the pastry)
- Filling
- 2 cup(s) granulated sugar
- 1 cup(s) Grace Prima Margarine
- 9 medium egg yolks
- 2 medium whole eggs
- 1 large dry coconut, peeled and grated
- 1 tablespoon(s) vanilla
- 1 teaspoon(s) Grace Fresh Start Drink Mix
- 2 tablespoon(s) nutmeg, grated
- 1 rind of lime
- 1 cup(s) flour
- 3/4 cup(s) whole milk
Calypso Tarts Directions
- Place the pastry flour, margarine and shortening into a bowl. Use a dough blender or your fingertips to rub the fat into the flour until the mixture resembles bread crumbs. Do not knead the mixture.
- Add enough cold water to bind the dough. (Do not knead the mixture). Cover and allow the dough to relax in a cool place, such as the refrigerator.
- Cream the sugar and margarine until the mixture becomes light and fluffy. Add egg yolks and whole eggs in three batches and beat thoroughly.
- Fold in half of the grated coconut, vanilla, fresh start drink mix, nutmeg and lime rind.
- Fold in the flour and milk alternately and set aside.
- Roll out the pastry on a lightly floured surface using a rolling pin. Use a large cookie cutter to cut out rounds in the pastry and place these in ungreased muffin cups.
- Spoon one tablespoon of remaining grated coconut into each pastry cup; spoon in the creamed mixture to ¾ full and top each with grated coconut.
- Bake at 375°F/190°C for 25 minutes or until lightly browned.
- Cool and serve.