Duri durian(g) - makassarese durian tarts

Ingredients

For the filling:

• 300 g durian flesh, pitted
• 75 g coconut sugar or palm sugar
• 25 g (2 tablespoons ) caster sugar
• It depends how sweet your durian flesh is

For the tart pastry:

• 200 g butters
• 20 g (3 tbsp) caster sugar
• 2 egg yolks
• 1 tablespoon water
• 300 g unbleached flour
• 1 egg yolk, beaten, for brushing

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Preparation

• To make the filling, place durian and both lots of sugar in a small, heavy-based saucepan. Cook over low heat, stirring constantly to prevent the base from burring, until mixture becomes thick and sticky, about 25 minutes. Transfer filling into a shallow plate and set aside to cool completely.
• To make the pastry, beat butter and sugar together in a mixing bowl until creamy. Add the yolks and continue beating until light and fluffy. Stir in the flour with a metal spoon or spatula, adding a few drops of water if the mixture looks crumbly.
• Assembling:
  Before you shape the filling onto little balls. The filling is sticky, so you need to flour your hands real well first. Divide the cooled filling up by 1 tsp and place those smaller portions onto a well-floured plate; set aside. Divide the pastry dough up by 1 tbsp and roll into a ball. To each, form a well in the centre and place one portion of the filling inside. Carefully pinch the dough to enclose the filling; shape the filled pastry into an oval/olive-like shape. Repeat the same to the remainder till all has been used up. Form a well in the center and place a teaspoon of filing. Arrange filled pastrices 2 cm ( ¾ in) apart on a lightly buttered baking tray.
• Preheat an over to 350 F (180 C). Make shallow cuts into around each piece of pastry so it resembles thorns of durian.
• Lightly brush pastries with egg yolk and bake in the preheated over for 15 to 17 minutes or until pastries are crisp and very lightly browned.
• Set aside to cool before storing in a airtight container.