Duri durian(g) - makassarese durian tarts
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Ingredients
6
For the filling:
For the tart pastry:
Preparation
Preparation20 min
Cook time17 min
- 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.
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