Coconut Cheese Cakes (Parsi Coconut Tarts)
These traditional Parsi 'Cheese Cakes' (a historical term for filled tartlets) feature a rich, sweet coconut filling encased in flaky puff pastry. The filling combines fresh grated coconut with egg yolks, sugar, and the warm aromatics of nutmeg, mace, and rosewater. Baked until golden, they offer a delightful contrast between the crisp buttery pastry and the moist, fragrant center.
Ingredients
- 1 package Puff pastry (Thawed. Originally 'puff paste'.)
- 3/4 cup Fresh grated coconut (Originally '5 tolas' (approx 58g). Use white meat only, finely grated.)
- 1/2 cup Granulated sugar (Originally '1/4 sher' (approx 115g).)
- 2 yolks Egg yolks (Originally '2 fresh eggs (dal)' - dal refers to the yolk.)
- 1/2 teaspoon Ground nutmeg (Originally '1/4 tola' (approx 3g).)
- 1 teaspoon Ground mace (Originally 'chadi' (likely referring to mace or a spice stick, modernized to ground mace to pair with nutmeg).)
- 1 teaspoon Rose water
- 1 tablespoon Butter (For greasing the tins.)
More recipes using Coconut
Coconut Tarts
These traditional Parsi Coconut Tarts, known locally as 'Kek Naliyer-na', feature a luscious, sweet coconut filling encased in delicate, flaky puff pastry. The filling is crafted by simmering fresh grated coconut in sugar syrup until it achieves a rich, chewy consistency, then enriched with creamy egg yolks, butter, and a fragrant blend of cardamom and nutmeg. Perfect for tea time or festive occasions, these tarts offer a delightful textural contrast between the crisp, golden pastry and the moist, aromatic center.
Coconut Cake No. 2
This rich and aromatic Parsi cake marries the tropical flavor of fresh coconut with the floral notes of rosewater. The traditional preparation uses a creaming method where stiffly beaten egg whites are folded in to create a texture that is simultaneously dense like a pound cake yet tender and moist. Finished with a hint of fresh lemon zest, this golden delight is perfect for celebrations or an elegant afternoon tea.
Coconut Tea Cakes
Delicate tea cakes topped with shredded coconut, perfect for an afternoon treat.
Coconut Custard
This traditional Parsi-style custard is a delicate, creamy dessert made from the rich, thick milk of a fresh coconut and sweetened with sugar. The natural richness of the coconut milk eliminates the need for dairy, creating a silky, smooth texture that is baked until golden and set. Simple yet elegant, this gluten-free and dairy-free dessert highlights the pure, tropical flavor of fresh coconut in a comforting, pudding-like form.
Instructions
- 1Preheat your oven to 400°F (200°C). Grease tartlet tins or a muffin pan generously with butter.
- 2In a mixing bowl, combine the grated coconut, sugar, egg yolks, ground nutmeg, ground mace, and rose water. Mix thoroughly until all ingredients are well incorporated into a sticky, sweet paste.
- 3Roll out the puff pastry to approximately 1/2 inch thickness (or slightly thinner for crispier tarts). Cut into rounds large enough to line your tartlet tins. Press the pastry gently into the buttered tins, trimming the edges evenly.
- 4Spoon the coconut mixture into the pastry-lined tins. Optionally, sprinkle a small pinch of extra sugar on top of each tart. Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown and the filling is set.
You Might Also Like
Coconut Tarts
These traditional Parsi Coconut Tarts, known locally as 'Kek Naliyer-na', feature a luscious, sweet coconut filling encased in delicate, flaky puff pastry. The filling is crafted by simmering fresh grated coconut in sugar syrup until it achieves a rich, chewy consistency, then enriched with creamy egg yolks, butter, and a fragrant blend of cardamom and nutmeg. Perfect for tea time or festive occasions, these tarts offer a delightful textural contrast between the crisp, golden pastry and the moist, aromatic center.
Cheese Cake (Parsi Custard Tarts)
A delightful Parsi interpretation of historical 'cheesecakes,' which were often rich custard tarts rather than cheese-based desserts. This recipe features a luscious, rose-scented custard filling studded with sweet raisins, encased in a flaky puff pastry shell. Topped with decorative pastry lattice strips, these golden, bite-sized treats offer a perfect contrast between the crisp buttery crust and the smooth, aromatic filling.
Cheese Cake No. 3 (Parsi Curd Tart)
This unique Parsi take on a traditional cheesecake creates a rich, textured curd tart unlike modern cream cheese versions. Fresh milk is simmered with beaten eggs and lemon juice to form tender, custard-like curds, which are then enriched with thick cream, sweet currants, and aromatic nutmeg. Baked inside flaky puff pastry shells until golden, these individual tarts offer a sophisticated blend of savory richness and sweet spice.
Cheese Cake No. 2 (Parsi Curd Tart)
This traditional Parsi-style curd cheesecake features a rich, homemade cheese filling sweetened with sugar and studded with dried currants. Prepared by making fresh curds from milk and blending them with eggs and rose water, the mixture is baked in a flaky puff pastry shell for a delightful texture contrast. A classic tea-time treat that bridges the gap between a custard tart and a modern cheesecake.