- 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
- 3/4 cup sugar
- 1/2 cup evaporated milk
- 1/2 cup cornstarch dispersed in
- 1/2 cup buko water
- a few drops of Buko Pandan flavoring (optional)
- Medium sized Aluminum Puto/Tart Molds
- Get the butter out of the ref to soften it a bit. Set aside and start making the filling: In a medium sized pot or deep pan, combine the filling ingredients and bring to a boil over medium heat. Simmer and stir until the mixture thickens. (The best is a gluey consistency that you can still spoon. Be careful not to overcook or else the mixture will get into a paste consistency.) Remove from fire and set aside.
- Work with the tarts: Combine the salt and flour in a mixing bowl. Cut the butter into cubes with a knife, then cut it into the flour-salt mixture using a pastry cutter or the tines of a fork. (The flour will combine with the butter and you’re supposed to end up with a crumbly mixture.) Moisten the dough with the cold water, mix and gather into a ball. Roll out and flatten the dough with a rolling pin (or a floured wine/water 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 into even-sized strips (to be used as topping later).
- Lightly dust the tart molds with flour, then line each with the round dough cut-outs. Press the dough to the bottom and sides of each mold. Fill each with Buko filling then top with the dough strips, making lattices or cover the tarts with dough marked with fork holes on top.
- 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.)
- Let cool before taking out of the individual molds.
Credits to: annecooks.blogspot.com/2006/10/buko-tarts.html