News Americas, NEW YORK, NY, Fri. Sept. 4, 2020: This week we feature a Caribbean dessert for those with a sweet tooth. Here’s a Bahamian Coconut Or Pineapple Tart you can make it easily this weekend according to Nicole Weber.
Bahamian Sweet Pastry Dough:
1/4 cup shortening
1.4 cup butter or margarine
1 cups sugar
1 teaspoon vanilla
1 1/2 teaspoons baking powder
1 tbsp powdered milk
1 1/2 cups flour
3 tablespoons water (approx.)
Filling for Coconut tart:
3 cups fresh coconut*, grated fine (blender may be used.)
1 cup sugar
1 cup water
2 teaspoons vanilla
2 teaspoons nutmeg
Filling for Pineapple tart:
4 cups fresh crushed pineapple OR 2 cans crushed pineapple
1 1/2 cups sugar
Prepare coconut filling by combining all ingredient into a saucepan over medium heat.
Bring to a boil then reduce heat and allow to simmer for about 10 minutes or until liquid evaporates and begins to dry.
Allow to cool while you prepare the dough.
Prepare pineapple filling by combining pineapple and sugar in a saucepan and boil it for 15 minutes.
Set aside and allow to cool while you prepare the dough.
Dough: Cream shortening and butter until blended.
Add sugar, eggs and vanilla – mix well.
Add baking powder and powdered milk and mix.
Combine flour and gradual amounts of water – just enough to hold dough together.
Knead dough until stiff enough to roll out.
Divide into 2 balls, one for bottom and one for lattice.
Roll out piece to fit a 9-inch pie dish.
Fill pie shell with coconut filling.
Roll out the remaining dough and cut into ½ inch wide strips.
Lay half the strips across the filling about 1 inch apart.
Lay the remaining strips crosswise to form a lattice pattern.
Bake at 350 degrees for about 40 minutes or until crust is golden brown.