Makes 6 tarts
2 pounds store-bought puff pastry dough, thawed
1 package (8 ounces) grated cassava 2 1/2 cups milk 1 can (14 ounces) sweetened condensed milk 1/4 cup granulated sugar 3 large eggs
1 1/2 sticks butter, melted
1 ripe pineapple, peeled, cored, and sliced into 1/2 inch thick rings 1/2 cup brown sugar 3 tablespoons water
1/2 teaspoon vanilla extract
How to Make
Preheat the oven to 350°F. Lightly spray 6 (4-inch) mini tart pans, with removable bottoms, with oil or pan spray. Unfold the thawed puff pastry dough and cut out 6 circles, roughly 6 inches in diameter. Press the dough circles into the tart pans and refrigerate until ready to feel.
Combine the cassava, milk, condensed milk, sugar, eggs, and melted butter in a mixing bowl and whisk together. Place the tart pans on a baking sheet. Ladle the tart pans with the cassava batter, leaving 1/2-inch border from the top rim of the tart. Bake for 25 minutes until the butter begins to set.
Remove the tarts from the oven and Leah pineapple ring in the center of each tart. Mix together the brown sugar, water, and vanilla in a small bowl. Brush the sugar mixture on top of each pineapple and return the tarts to the oven. Bake for another 20 to 30 minutes until the batter is said, pineapple is golden brown.
Once you remove the tarts from the oven, let them cool for 10 minutes before and molding. Serve with a small scoop of vanilla ice cream.
How visitors found this Filipino Recipe:
- filipino buko tarts recipes
- cassava tart recipes