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.
Ingredients
- 1 large Fresh coconut (Grated finely (white part only).)
- 1 pound Granulated sugar (Originally '1 ratal'.)
- 1/2 cup Water (Originally '1 pasher' (approx 1/4 seer).)
- 3 large Egg yolks (Originally '3 idani dal' (dal typically refers to the yolk).)
- 1 package Puff pastry (Or homemade puff paste as referenced in original text.)
- 2 ounces Butter (Originally '1 navtank'. Plus extra for greasing molds.)
- 2 ounces Almonds (Originally '1 navtank'. Blanched, peeled, and finely chopped.)
- 1 1/2 teaspoons Cardamom powder (Originally '0.5 tola'.)
- 3/4 teaspoon Nutmeg powder (Originally '0.25 tola'.)
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Instructions
- 1Grate the white part of the coconut finely using a fine grater, avoiding the brown skin.
- 2Dissolve the sugar in the water. Strain the syrup into a clean heavy-bottomed pan ('soji tapeli'). Add the grated coconut and place over medium heat (originally 'hot coals'). Cook, stirring constantly with a spoon, until the syrup is absorbed and the mixture becomes sticky and chewy ('chivad'). If desired, add the 2 ounces of butter during this cooking process.
- 3Remove the coconut mixture from the heat and let it cool completely. Once cool, beat the egg yolks well and mix them into the coconut. Stir in the finely chopped almonds, cardamom powder, and nutmeg powder.
- 4Preheat oven to 350°F (175°C). Grease tart molds or small tins ('kodiya') with butter. Roll out the puff pastry and line the molds, trimming the edges neatly. Fill each pastry-lined mold with the coconut mixture. Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.
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