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Boat Tarts: Filipino Pastry Tarts with Caramel and Meringue Topping

Boat Tarts are classic Filipino Pastry Tarts with a Caramel Filling and Meringue Topping. These are a favorite treat to be given as gifts during the Christmas holidays, parties or fiestas. They are also sold in bakeries throughout the Philippines. I bake my own batch during the holidays. The homemade goodies are fun to make and a pleasure to give to friends wrapped in colored cellophane and packed in decorative boxes. This is an Asian in America recipe by Elizabeth Ann Quirino. Makes about 18 pieces which are 2-inches in length.
Course: Dessert
Cuisine: Asian, Filipino
Keyword: Boat Tarts Pastry
Servings: 4 people
Calories: 412kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • boat-shaped tins for pastry crust - 2-inches in length

Ingredients

  • 2 ½ cups all purpose flour for pastry crust
  • 1/2 + 1/4 cups chilled butter, unsalted
  • 1/4 teaspoon salt
  • 1 whole chilled egg yolk
  • 2 to 3 Tablespoons cold water as needed for pastry crust
  • 3 whole egg yolks; for caramel filling
  • 1 can (14 oz.) condensed milk
  • 1/4 cup grated cheddar cheese
  • 1/2 teaspoon vanilla extract
  • 3 whole egg whites, for topping
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup granulated sugar

Instructions

  • To make the Pastry Crust: 
  • Blend flour, salt and butter till they resemble coarse crumbs.
  • Add the egg yolk. Incorporate and knead well. Either use pastry blender by hand or a food processor. Add cold water, as needed to bind crust together. Wrap in plastic and refrigerate for at least an hour.
  • Grease tiny tart molds. On a floured board, roll out the pastry dough.
  • Cut out the a rectangle piece of dough, measuring  3 inches x 1 inch and place it on top of the boat-shaped tart mold (use small round tart molds if that’s more convenient).
  • Place all the  little tart shells on a large flat baking sheet. Bake pastry shell tarts in the oven at 350 F for 15 minutes. Take out of the oven and set aside while preparing the caramel filling.
  •  To make the Caramel Filling: 
  • Blend the above ingredients in a small bowl.
  • Pour the caramel filling into the baked pastry tarts. Fill pastry tarts about 2/3 full.
  • Bake at 350 F degrees for 15 minutes. When done, take out of the oven and set aside.
  • Prepare the meringue topping.
  •  To make the Meringue Topping: 
  • Make sure the egg whites are at room temperature. Add the cream of tartar and salt to the egg whites.
  • At high speed, beat the egg whites in a mixer, till stiff peaks form.
  • Slowly add the sugar, a tablespoon at a time.
  • Place egg whites/ meringue in a plastic disposable pastry bag. Cut off the tip and press the plastic pastry bag to drizzle some egg white on the top of each caramel-filled tart.
  • Return the caramel-meringue tarts to the oven. Bake at 250 F slow oven for 40 minutes or till meringue topping is stiff and cooked.
  • Take out of the oven and cool on racks. When done,  carefully remove whole tart and serve. Or wrap the tarts in colored cellophane individually, once they have cooled.
  • Cook's Comments : I bake these using the "boat tart molds" my sister sent me from the Philippines. These Filipino-made tiny tart pans might not be readily sold here in America. As an alternative, you can use 1 to 2-inch in diameter, round, non-stick tart pans, which are available in department stores, specialty shops or online sources for kitchen utensils. Simply follow the same recipe procedure above.
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Nutrition

Serving: 100g | Calories: 412kcal | Carbohydrates: 85g | Protein: 10g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 264mg | Potassium: 124mg | Fiber: 2g | Sugar: 25g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 4mg