Coconut Cheesecakes

Ingredients

• 1 medium coconut (about 2 cups grated) Fresh coconut, grated very fine (Can substitute 2 cups unsweetened shredded coconut)
• 5 tablespoons Rich simple syrup (Equal parts sugar and water, boiled until dissolved)
• 1 tablespoon Rose water (For the filling)
• 2 large Egg yolks (For the filling)
• 1.5 cups All-purpose flour (For the pastry)
• 3 large Egg yolks (For the pastry)
• 4 tablespoons Butter, cold and cubed (For the pastry)
• 0.25 teaspoon Salt (For the pastry)
• 2 tablespoons Rose water (For brushing tops)
• 2 tablespoons Granulated sugar (For sifting on top)

Instructions

1. 1Grate the coconut very fine. In a small saucepan, combine the grated coconut, rich syrup, and 1 tablespoon rose water. Place over low heat and stir constantly until well mixed and heated through, about 3-4 minutes.
2. 2Remove the coconut mixture from heat and let it cool to room temperature, about 15 minutes.
3. 3In a bowl, combine flour and salt. Add the cold butter and work it into the flour with your fingertips until crumbly. Add 3 egg yolks and mix until a dough forms. Knead briefly until smooth.
4. 4Roll the pastry dough as thin as possible, about 1/8 inch thick. Cut circles to fit 12 small tart pans or muffin tins. Press the pastry into each pan, trimming excess.
5. 5Once the coconut mixture is cool, beat in the 2 egg yolks until well combined and smooth.
6. 6Preheat oven to 325°F (gentle heat). Spoon the coconut filling into each pastry-lined pan, filling about three-quarters full.
7. 7Brush the tops of each filled tart with rose water. Sift granulated sugar evenly over the tops.
8. 8Bake in the preheated 325°F oven for 20-25 minutes, until the pastry is golden and the filling is set. Remove from oven and let cool in pans for 5 minutes before transferring to a wire rack.