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Add your beaten eggs, milk and vanilla extract. Beat together until smooth and you can see a few air bubbles on the top. Chocolate Hedgehog Slice - The perfect melt and mix slice, made with crushed biscuits, walnuts, coconut, condensed milk and melted chocolate.
Add the egg yolk and 1 tablespoon of ice cold water. Use a knife to mix everything together, adding a little more water as necessary until a dough forms. Egg: the big boy of all things baked is the mighty egg. We are after the bonding effect of just one egg yolk in these coconut tarts. Coconut tart filling Coconut: Traditionally made with desiccated coconut, you can also use a mix of deiccated and shredded for a more textural topping. If you’re researching kaya jam recipes you’ll see that different cooks use different sugars. Living in Cambodia, we love to use the local palm sugar, which we try to buy directly from a family we know who harvests their own palmyra palms and on the same day makes their creamy palm sugar paste, or we’ll buy palm sugar from the local market. It has a gorgeous golden caramel colour that’s similar in colour to our kaya spread, pictured above. We tested this kaya jam recipe in both a pot sitting directly on the stove and in a double boiler of sorts, ie. a ceramic mixing bowl on top of a pot of boiling water. You can also pop the bowl in a flat bottomed wok and of course use a proper double boiler if you have one. The beauty of the double boiler – or the bowl on a pot or in a wok – is that the heat is more evenly distributed.
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Next, cream the butter and sugar using a stand mixer with the paddle attachment or a hand held mixer. You just want to cream the two together until combined, which takes about 1-2 minutes. Then add the vanilla extract. Finally, slowly add in the flour mixture until the dough just starts to come together. Gather the dough in a ball and wrap in plastic wrap, flatten the dough to a 1 inch disk and chill for about 30 minutes. I like having a stash of freezer-friendly slices, for when visitors drop in, or for an after dinner treat! Fold 150g fresh raspberries into the jam before spreading it into the pastry case. This provides a blast of fresh berry flavour. Lime: We'll be using the zest and juice of a lime. The acidity of the lime is a wonderful foil to the sweetness of pineapple. Lemons would also work here. If you're using lemons, only use the lemon juice. Leave the lemon zest out.
A less viscous version made with coconut milk ( gata) is known as latik (anglicized as "coconut caramel"), and is used in place of syrup in numerous native Filipino desserts. [5] [6] Thailand [ edit ] Look for a pineapple with bright, golden skin color. Avoid pineapples with green or dark spots, as they may be underripe or overripe. The base of the pineapple should give slightly when gently pressed. Next, we add a lovely layer of raspberry jam. I recommend using the best quality jam you can afford because the flavour really shines through. And finally, it’s time for that signature coconut topping. In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand. Don’t forget to cover the tart halfway through the baking time to avoid the coconut browning a little too much.
Get Creative – Try adding extra flavour such as pandan extract or pandan leaf juice, caramel, vanilla or cinnamon. Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method. Eggs– Eggs can vary in size, and I often use medium eggs. It’s always best to weigh the eggs IN their shells in a bowl to get to the closest weight of the rest of ingredients. For example, this recipe uses 325g of flour, so I want my eggs to weigh as close to 325g as well. A little bit more of less doesn’t usually matter, or you can match the weight to the eggs for best results.
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