These Buko Tarts (Oven Toaster) recipe is for any oven types. Yes you can bake it in oven toaster, conventional oven or even in Turbo Broiler. The instructions are all given below to help you achieve the best buko tarts ever.
For some who doesn’t know what Buko means, it is coconut in the english language. Or also known as coconut tarts or mini coconut pie. Are you ready to sell some buko tarts now? Your kids will love it too. Happy baking!
BUKO TARTS RECIPE
- 2 cups all purpose flour
- 1 tsp salt
- 1/2 cup butter
- 3 to 4 tbsp cold water
- 2 cups Buko meat, cut into shreds
- 1/2 cup evaporated milk
- 3/4 cup white sugar (or brown sugar for brownish filling)
- 1/2 cup cornstarch dispersed in
- 1/2 cup Buko water
- a few drops of Buko Pandan flavoring (optional)
- Small sized Aluminum Puto/Tart Molds
- Rolling Pin (alternatively clean bottle)
- Take out the butter from the refrigerator and let it soften a bit in normal temperature. Set it aside.
- Make the Filling: In a medium size saucepan, add all the filling ingredients and bring it to a boil over medium heat. Adjust to low once it boils and just simmer until the mixture becomes thick. Keep on stirring to prevent sticking from the bottom.
- Note: The best consistency you need to achieve is that you can still spoon the mixture. Make sure not to overcook the filling, or it will turn into a paste texture. Once you get the best consistency, remove from heat and set aside.
- Make the Tarts: In a mixing bowl, add the salt and flour. Slice the butter into cubes with a knife, then press it into the flour-salt mixture using a pastry cutter or just use a fork to combine. (The flour will combine with the butter and you will end up with a crumbly mixture. That is the texture you really need to achieve.)
- Moisten the dough with the cold water, add it little by little. Combine it well and gather to form a ball. Roll out and flatten the dough with a rolling pin (alternatively a floured clean bottle) to about 1/8″ thick.
- Cut out round pieces of the dough using egg rings (if you have), jars or round plastic wares whose mouths are bigger than the size of your tart molds. Cut the remaining dough to be used as topping later. You can cover it in strips (criss cross style or full round cover on top).
- Lightly dust each tart molds with flour, then place each cut out dough in the molds. Gently press the dough to cover the bottom and the sides of each mold.
- Spoon the Buko filling on each mold. And start covering each molds with dough toppers. Don’t forget to mark it with fork holes on top to release air.
- Bake for 5-7 minutes or until the tops turn golden brown at 200°C (390°F) in a Turbo Broiler. (Note: baking time is longer in a conventional oven; shorter in an oven toaster.)
- For oven toaster, you can place an aluminum foil on top to prevent over toasting the toppings. Start the timer at 5 minutes, let it cool for 1 minute and start the timer again for 2 minutes or less.
- Let cool before taking out of the individual molds. Happy baking and enjoy your Buko Tarts!