Do you know the difference between a pie and a tart?
Me neither. Growing up in Germany there is no word for pie and baked goods like it would be called tarts. Coming to Canada I suddenly see pies AND tarts. So I guess there is a difference, but I don’t know it.
Due to my ignorance and because I like the sounds of it, let’s call above pictured goodies tartlets. If you know the difference or prefer it that way ‘mini-pies’ work too.
My husband and I had those Strawberry and Coconut tartlets when we were traveling through Cameron Highlands in Malaysia. Usually, Malaysia is very hot and tropical but the highlands have a totally unique climate of their own. A very lush and fruitful one.
Due to that climate and the hilly landscape it is very suitable for growing tea. So one morning we got up early since we had booked a guided tour that included visiting a tea plantation. Barely awake we were greeted with this stunning and breath-taking view of the sun’s rays peaking over the mountain tops and illuminating the unreal green of the tea plants.
We were in awe and spend a considerable amount of time just taking in the fairy-tale like view that unfolded in front of us. We also tried for maybe just as long to capture this beauty. But you’ve guessed it, this picture doesn’t even justify the reality.
You might have seen a similar picture on my About page.
After taking a tour of the tea factory, where the tea leaves get processed we had the opportunity to buy (of course!) tea grown on this plantation or actually have a cup of freshly brewed tea in the cafeteria while enjoying more amazing views from the deck.
With the tea pot we received a sieve for pouring through to keep the leaves from getting into the cup and a can of fresh milk. The sweet-tooths that we are, we also ordered a strawberry and a coconut tartlet to go with the tea. They were nicely warmed up and tasted wonderful with the hot tea while breathing in the cool and fresh mountain air.
You can easily make your own strawberry or coconut tartlets either in tartlet molds or little custard bowls/ramekins.
Makes about 6 double-crusted strawberry tartlets and about twice as many coconut tarts. Recipe for coconut filling via My Kitchen Snippets.
Update: One comment gave me the idea to combine the strawberry and coconut fillings for a Strawberry-Coconut-Tartlet. Suggestions for that are included in the recipe.
- 1 recipe pie crust dough (bought or home-made)
- 3 cups of strawberries
- 2-3 tbsp brown sugar (or to taste)
- 1 egg white
- 1 tbsp water
- 200 grams (1 cup) fresh grated coconut
- 80 grams (1/3 cup) butter, melted
- 90 grams (scant ½ cup) sugar (leave out if using sweetened coconut)
- 2 eggs
- 2 tbsp condensed milk
- 1 tbsp custard powder or cornstarch
- Roll out chilled pie dough on floured surface to ¼" thickness. Using a biscuit cutter or glass cut out circles for the crust and smaller circles as second crust for strawberry tarts. Press into tartlet molds or ramekins.
- Stir whole or sliced/cubed strawberries together with brown sugar to taste. Place a couple spoons of strawberry filling into crust molds and close with another crust circle. Poke a few holes into top to allow steam to escape or (barely) cut a few lines.
- Whisk egg white and water for egg wash and brush over strawberry tartlets.
- Mix all coconut filling ingredients together and fill into crust molds.
- Fill half of tartlet with strawberry filling and top it off with a couple spoonfuls of coconut filling for a combined flavor experience.
- Bake tartlets at 350F for 30-40 minutes. Let cool on wire rack before serving.
If you have left-over coconut filling, try baking heaped spoonfuls on a cookie sheet for macaroons.