Saturday, October 6, 2012

Aloha Pina Colada Tarts

These are such a yummy treat.  I am not that fond of coconut, however, this recipe has just the right amount.

Preheat the oven to 350

For the Dough:
1      cup softened butter
1/2   cup softened cream cheese (I use my homemade yogurt cheese)
1      teaspoon vanilla
1/2   cup confectioners sugar
11/3  flour
2      Tablespoons Kuzu (a Japanese starch for thickening) You can also use corn or tapioca starch.
Mix together the butter, cream cheese, vanilla, and sugar until smooth.  Sift the flour and the Kuzu and add to the butter mixture by using a wooden spoon until a dough forms.  Form into 1" balls, cover and chill in the fridge while mixing the other ingredients.

1      cup pureed pineapple  (fresh is best but you can use canned)
1      teaspoon orange zest
1      teaspoon ginger
1/4   cup sugar  (many times I substitute with honey or agave
Mix together all the ingredients; set aside.

1      egg
1/4   cup sugar
11/2  cup unsweetened coconut
Mix the sugar and egg with a mixer, add the coconut and mix into the egg mixture with a spoon.

Place the balls of dough into a lightly greased  muffin tin cup (spray works best) and press to "line the cup" going up the sides as far as possible. Put in a teaspoon of the Pina mixture and a teaspoon of the Colada mixture into the dough shell.  Bake at 350 for 25 to 30 minutes or until slightly golden.  Cool the tarts in the muffin tin for at least 15 minutes then transfer to a rack to completely cool.  Sprinkle with confectioners sugar and serve.

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