Queijadas De Coco (Portuguese Coconut Tartlets)From luisascatering 5 years ago
- Filling: shopping list
- 6 whole organic eggs shopping list
- 3 cups granulated sugar shopping list
- 1 stick of butter, melted shopping list
- 3 cups of unsweetened grated coconut shopping list
- For the pastry: shopping list
- 2 cups all-purpose flour, plus more for rolling (this time I used whole wheat pastry flour) shopping list
- 1 teaspoon salt shopping list
- 2 tablespoons granulated sugar shopping list
- 10 tablespoons chilled unsalted butter, cut into 1/4-inch cubes shopping list
- 5 to 7 tablespoons ice water shopping list
How to make it
- Mix all ingredients for filling and set aside. See Photo
- In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine. Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 1-second pulses.
- Drizzle 5 tablespoons of the ice water over the mixture. Pulse several times to work the water into the flour. Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds. Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap. Refrigerate for at least 1 hour.
- On a lightly floured surface, roll half the dough to 1/16-inch thickness. Cut out 6 (4 1/2-inch) circles. (If you don’t have a cookie cutter, a wide-mouth jar works well.) Ease the dough circles into a 12-cup (4-ounce capacity) nonstick muffin tin, pressing out any overlapping folds. Repeat with the remaining dough. Place the tin in the freezer for 5 minutes. Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins.
- Fill tins with filling almost all the way. Bake at 350 degrees for 25-30 minutes. Remove from oven and cool on wire racks See Photo. Remove and serve in cupcake liners, if desired.