Coconut Cassava Tarts
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ingredients
- 2 cups grated fine cassava
- 3/4 cups full fat coconut milk
- 1/2 cups condensed milk
- 1 large egg + zest
- 1/4 teaspoon ground nutmeg
- 1/3 cups condensed milk, for topping
- 1/3 cups sweet shredded coconut, for topping
Method
Step 1
Preheat oven to 350°F / 180C. generously grease a non-stick cupcake pan. Recipe makes 36 mini tarts, however, I decided to bake some of these using both a mini cupcake pan and a regular-sized cupcake pan.
Step 2
In a large bowl, combine all the ingredients. Stir well until fully incorporated - mixture will be a bit watery. (Pulse in blender as needed - see note below)
Step 3
Scoop cassava mixture into the cupcake pan, filling just over 3/4 of the cavity.
Step 4
Bake for 15-20 mins or until almost set.
Step 5
Remove from oven - brush each treats with condensed milk and sprinkle shredded coconut flakes atop.
Step 6
Return to the oven and continue baking for 10mins, until coconut is lightly golden.
Step 7
Remove from oven and transfer onto a wire rack and allow to cool completely. Use a small spatula and scrape the sides around the tart for easy pan release.
Step 8
NOTE: You can use canned grated cassava, freshly grated cassava or if using frozen grated cassava - allow to thaw completely before use. Depending on your grater size, you may need to pulse the mixture a few times in the blender to achieve consistency. Batter should resemble a pulp or puree consistency rather than visible "shredded cassava bits in liquid".