- 2 cups all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1/2 cup vegetable shortening
- 2/3 cup cold water
- 2 1/4 cups grated fresh coconut (about 1 medium coconut)
- 3/4 cup sugar
- 1/2 teaspoon mixed essence orange flower water
- 1/4 tsp almond extract
- 1 egg yolk
- 2 teaspoons milk
- Combine the flour, baking powder, and salt in bowl of food processor. Add the butter and shortening, and pulse until crumbs the size of peas form. Slowly add 1 cup cold water until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
- In the meantime, combine the coconut, sugar, mixed essence, and 1 cup of water in a saucepan, and simmer the mixture until the sugar melts and liquid thickens to the consistency of maple syrup, about 30 minutes. Cool.
- To make the tarts: Preheat the oven to 350°F degrees. Dust the chilled dough with flour and divide into 15 balls. Flatten the balls and then roll out to 1/8 inch thick, dusting with flour as necessary to prevent sticking.
- Place 1 tablespoon of filling on the center of a disk. Lightly brush the edges of the disk with water and fold the dough over the filling to create a half-moon. Crimp the edges closed, using a fork. Repeat with the rest of the dough.
- Beat the egg yolk and milk together, and brush over the tarts. Prick each tart once or twice so that steam can escape. Bake on a parchment-lined baking sheet for 20 to 25 minutes, or until the tarts are golden brown. Cool and serve.