Buko Pies have been an all-time favorite since the Southern Luzon introduced it to the country and Buko Tart is no exemption. Buko Tart is a smaller version of Buko Pie, which is easier and quicker to eat. Usually sold by vendors in the bus, buko tart is usually eaten by travelers from province to province or buys them as pasalubongs for their families.
This recipe offers the perfect crisp and crunch of the pie crust with the sweet gooey center of the coconut filling. So, if you’re too lazy to bake a whole pie or just simply want to cook smaller pieces to satisfy your craving, then try out this recipe!
- 2 cups coconut meat, shredded
- 1/2 cup coconut water
- 3/4 cup white sugar
- 1/2 cup evaporated milk
- 1/2 cup cornstarch
- 2 cups all purpose flour, sifted
- 1/2 cup unsalted butter
- 1 teaspoon salt
- 3-4 tablespoons ice-coldwater
1. In a deep pan, combine filling ingredients then simmer and stir in a low heat until thickens. Set aside.
1. In a mixing bowl, combine flour and salt then mix well.
2. Add butter then mix thoroughly. Gradually pour cold water then mix until well blended.
3. Gather the dough into a ball shape then refrigerate for 30 minutes.
4. In a clean flat surface, place dough in wax paper then flatten using a rolling pin until 1/8 inch thick.
1. Cut out a circle shape in a flat dough then arrange and press down in a muffin pan.
2. Prick dough with a fork then pour with coconut filling.
3. Place top cover dough over the filling then seal the edges and prick with fork.
4. Bake in a preheated oven over 400 degrees Fahrenheit then bake for 40-50 minutes or until golden brown.