Pina Colada Egg Tarts

Author: Monica Ming

This recipe has roux recipe is from Bobby Flay's American apple pie recipe and apple liquor from Caramel Apple Cheesecake recipe.

Ingredients:

• Premade Hong Kong/Macanese style egg tart crust

• Fresh Thai young coconut shredded (use half a coconut)

Filling

• 4 eggs, beaten

• ¾ cup hot water

• 6 tablespoons coconut sugar

• ⅛ teaspoon salt, pinch

• ¼ cup milk (substitute with oat, soy, nut milk is fine)

• 1/2 fresh young coconut flakes or fresh coconut flakes (freshly grated)

Caramelized Pineapples

• 2 tbsp unsalted butter

• 1/4 cup sugar

• 1 tbsp flour

• 1 oz coconut liquor

• 1 oz of lemon juice

• 1 cup of thinly sliced pineapples

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.

2. To make apple caramel filling:

   1. Using thinly slice the pineapple.

   2. In a pot, add butter, then sugar. Whisk together, slowly add flour, followed by apple liquor, then lemon juice. This is the roux made from Bobby Flay's apple cheesecake recipe.

   3. Add the thinly sliced apples to the mixture. Cook for 3-5 minutes.

3. To make the custard filling:

   1. Melt sugar and salt with hot water. Mix until dissolved then let cool.

   2. Add the rest of the beaten egg yolk. Stir in sugar water and also evaporated milk. Stir and combine everything well.

   3. Optional: Strain the filling to ensure no lumps. Chill in the refrigerator.

4. Pour the custard filling into the shells until it is about 80% full. Top with fresh Thai coconut flakes.

5. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.

6. Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.