Nici Wickes: Feijoa and Condensed milk tarts

Feijoas are in season! Soon we’ll be drowning in them, but for now they’re still a novelty and worthy of turning into something super special like these gorgeous little tarts.   

Makes 12   

 

Ingredients 

• 2-3 sheets store-bought sweet short crust pastry   
• ¼ cup brown sugar  
• ½ cup milk  
• ½ cup sweetened condensed milk  
• 1 ½ teaspoon vanilla extract  
• 60g melted butter  
• 2 ½ cups desiccated coconut  
• 2 tablespoons plain flour  
• 1 teaspoon baking powder  
• 12 slices of feijoa  

  

Method 

1. Preheat oven to 170 fan bake.   
2. Lightly dust the work surface with flour and roll out the chilled pastry to a bit thinner than it comes. Using a cookie cutter, cut pastry into circles to line the holes of a 12-hole muffin tin.   
3. In a bowl, whisk sugar, condensed milk, vanilla extract, melted butter and milk until smooth. Stir in coconut, flour and baking powder.   
4. Spoon filling into the pastry. Top each with a slice of feijoa.   
5. Bake in a preheated oven for 25-30 minutes or until they turn golden brown and fully cooked. Remove from the oven and allow to cool for about 10 minutes before removing from the muffin tin to cool completely.   
6. Eat up! Or store in an airtight containing once cooled. 

 

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Teams podcast
from News Talks, there'd be.

Speaker 2 (00:13):
NICKI works us here with a delicious recipe and a
great way to use up for a nikki.

Speaker 3 (00:17):
Oh, it's a great way. And it certainly takes us
away from the g political atmosphere out there, doesn't it look?

Speaker 2 (00:23):
We variety on Saturday mornings? You know, there's nothing wrong
with that.

Speaker 3 (00:27):
Well, when I heard your last and try about you know,
and if you don't feel like going to the movies,
you know, just lie around on the catch, I thought, oh,
he's going to make tart.

Speaker 2 (00:34):
Oh you can do that. Yes, certainly, I.

Speaker 3 (00:37):
Think theos are just coming into season and look soon
we will be drowning in them. But at the moment
they still feel like a bit of a novelty, don't
you think you sort of minister either pay an exhorbited
price at the supermarket or someone who's got an early
fruiting tree.

Speaker 2 (00:53):
Yes, there's a there's a there's a tree at our boys' school.
And so he's been like absolutely smashing them. And I
went and had one the other day and I was like, oh, yeah,
it begins.

Speaker 3 (01:07):
And so it begins, will it be a little featur
and condensed milk tarts and what could be a better
little combination? You know, those little sort of coconut tarts
that you can sometimes get it quite crappy bakeries, To
be honest, I love you. Yeah, yeah, You've got a
short crust pastry around them, lovely coconuty filling, and sometimes

(01:27):
a cherry on top. Well, instead, I've taken that cherry
out of there, that awful glass bayed cherry that dontly
belongs in a fruitcake, and I've put a beautiful big
slice of fee Joeler in there and bake them and
it's just beautiful. So, look, you need short crust pastry,
So a couple of sheets of that roll that's a
little bit thinner than it comes. I always tend to
do that with those pre rolled sheets. Use a cookie

(01:49):
cutter and cut some cut the pastry into circles to
fit the holes and come up the sides of a
sort of twelve whole muffin. And we're going to make
twelve with these tarts. You bet we will be surprised
how big that circle needs to be to sort of
completely line the muffin. And if you completely line it's
some of that condensedment's going to caramelize and they're going

(02:10):
to stick to the tin. Trust me, it has happened
to me. We make the filling really easy, and a
bowl with together a quarter of a cup of brown sugar.
A little bit more if you want them a bit sweeter,
but always find coconut pretty sweet. Half a cup of
milk and half a cup of sweetened condensed milk from
the can, one and a half teaspoons of vanilla extract,

(02:32):
and sixty grams of melted butter. Whisk all that sort
of together so it's nice and smooth, and then stir
in two and a half cups of desiccated coconuts. Feels
like a lot, but it's just the right amount. Two
tablespoons of plain flour and one teaspoon of baking powder
that's just going to give us a little bit of
a rise. Spoon that into your pastry fillings. Top each

(02:54):
with a big slice of fee jour. You can either
cut them in half and scoop them out really well
with a sort of a sharp teaspoon, or you can
peel them if you like, but make sure that that
slices you're going to lose the end you're going to
eat those. It's probably about a send to meat stick,
havee you sent to meat and a half, push that
into the coconut filling and baked them in your oven

(03:14):
for twenty to thirty minutes. Yeah, there'll be gold and brown,
they'll be cooked that paste. You'll be chrisp and buttery.
Lead them to call for about ten minutes, you know,
and then pop them out of their little muffin tins.
And they're so good, Jack, they're absolutely amazing.

Speaker 2 (03:29):
Well, you never need to convince me when it comes
to enjoying a recipe that involves sweet and condensed milk. Oh,
I'm a simple you know that it does. That sounds amazing.

Speaker 3 (03:42):
Milk so much, And I mean, what are you going
to do with the other with the other half half
half a can that you're going.

Speaker 2 (03:48):
To be sure your comep with a solution, maybe a
Vietnamese Ah, there you go. Where shock is that it's cultured.
It's cultured. You know, there's nothing wrong with that. Yeah,
thank you so much. Yeah, that recipe sounds abbs asolutely
fantastic and the perfect option for trying something a little

(04:09):
bit different with your fijos. This year, We're going to
make sure it's up on the news Talks HE'DB website.
Of course, the easiest way to find everything from our
show on Saturday Mornings is to go to Newstalk SEDB,
dot co, dot MZ, forward slash Jack.

Speaker 1 (04:22):
For more from Saturday Morning with Jack Tame. Listen live
to News Talks EDB from nine am Saturday, or follow
the podcast on iHeartRadio