~Special Homemade Buko Tart Recipe~
Buttery tart shells filled with buko custard filling with crumbly streusel topping
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Ingredients:
For the streusel (crumb topping):
1 stick (113g) softened unsalted butter
1 cup sifted powdered sugar
1 cup sifted all purpose flour
For the tart shell:
1 bar (225g) softened unsalted butter
1 cup sifted powdered sugar
2 3/4 cups sifted all purpose flour
For the buko custard filling:
1/2 cup white granulated sugar
1/4 cup all purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup coconut water/buko juice
1/2 cup evaporated milk
3 egg yolks
1 teaspoon vanilla
2 tablespoons unsalted butter
500g coconut meat, chopped or grated
*line muffin tin with cupcake liner to take them off the tin easily
*chill the streusel mixture before using
*prebake the tart shells at 180ºC for 10 minutes (blind baked much better)
*bake buko tarts at 180ºC for 20-25 mins or until crumb toppings are golden
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