Brazilian recipe
Coconut tartlets (Tortinha de cocada)
These creamy coconut tartlets use ready-made pastry dough for a quick and practical take on a classic Brazilian treat.
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Ingredients
1 package of small pastry dough discs
1 egg yolk
1 can of condensed milk
100 g of shredded coconut
1 egg yolk
1 can of condensed milk
100 g of shredded coconut
Where to find ingredients
You can find pastry dough, condensed milk, and shredded coconut at local supermarkets or general grocery stores. If pastry dough is unavailable, a shortcrust pastry (pâte brisée) can be used as a substitute.
Preparation method
- Place each disc of pastry dough into the bottom and sides of individual tartlet tins, with no need to grease them.
- Press the dough firmly to remove any air pockets and ensure they are well-shaped.
- In a mixing bowl, combine the egg yolk, condensed milk, and shredded coconut until a homogeneous cream is formed.
- Fill the pastry cases with the coconut cream mixture up to the rim.
- Place in a preheated oven at a medium-to-low temperature and bake until golden brown.
- Remove from the oven, allow to cool slightly, unmold, and serve warm or cold.
Observations
These coconut tartlets are a practical and flavorful option for those seeking a traditional sweet. By using ready-made pastry dough, the preparation becomes significantly faster, making it an ideal choice for parties, snacks, or simply to satisfy a craving for something sweet. The result is mini tartlets featuring a creamy coconut and condensed milk filling encased in a crisp base. They are perfect for serving in individual portions, ensuring convenience and a delightful presentation. The bold flavor of coconut combined with the richness of condensed milk makes these tartlets a guaranteed success.
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