YOUNG COCONUT AND SEA ALMOND TART (Hunihakuru kanamadhu tart)

There are so many local bakers whom I absolutely adore. Their creations and final products just leave me wanting to try different ideas. This recipe is inspired by gabulhi and kanamadhu tart replication made by fonithoshi.mv just a few days ago. I love kanamadhu and couldn’t resist without giving it a try myself. 

There are some ingredients which might be a bit hard to get your hands on, but you can still do it without them and get good results. 

So good with a cup of hot black tea! 

Try it yourself and share a picture on Instagram by tagging me along @berrybakes! 

INGREDIENTS

For the tart shell 

• 1 cup flour
• 1/2 cup butter (cold/ cut into small cubes)  
• 2 tbsp icing sugar
• 3 tbsp water (ice cold) 

For the filling  

• 2 cups grated young coconut (gabulhi) 
• 1/2 cup sugar 
• 1/2 cup Maldivian Liquid sugar (dhiyaa hakuru) 
• 1/2 tsp ground cinnamon 
• 2 pieces of pandan leaf (3 inches each) 
• 1 cup sea almond (kanamadhu)

METHOD 

How to make the tart shell 

• Mix the flour and icing sugar in a medium sized mixing bowl and add the cold butter cubes
• Rub the butter and flour together in the bowl until a crumb consistency is reached 
• Then add the ice cold water and cut it through using a palette knife to mix in the water 
• Use your hands and give the dough a quick folding and make it into a round shape (if folded for too long the heat of your hand could make the dough sticky) 
• Cover the dough with parchment paper/ cling film and freeze it for at-least 2 hours or overnight.
• Take a 8 inch tart pan and keep it aside  
• Now take the freezed dough out, dust the countertop and start rolling the dough into a circle (make sure to roll it into 12 inches so it can cover the sides of the tart pan as well) 
• Then carefully take the dough and keep it in the tart pan, use your hands to fully cover the sides of the pan, roll over your rolling pin on top of the tart pan to cut of the sides.
• Place parchment paper over the dough that was spread on the tart pan and put some uncooked rice over it to prevent the dough from puffing up while it bakes 
• Keep it in the freezer for 20 minutes, then take it out and bake for 20 minutes at 180 degree Celsius 
• Once it’s baked and out of the oven, take out the rice and apply egg wash on the tart shell
• Then bake the dough for another 15 minutes and the tart shell is ready. 

How to make the filling 

• Take a non-stick cooking pot and put the young coconut, sugar and pandan leaves in it, give it a mix and cook it for 10 minutes on stove top in low flame
• Once the sugar is melted add in the ground cinnamon and liquid sugar, mix it well, cover with a lid and cook for about 20 minutes until the flavours are well incorporated (stir it in with a spatula every few minutes to stop the filling from burning) 
• Once the filling is done take out the pandan leaves from it and keep it for sometime until it’s cooled down 
• Now take the baked tart shell out of the tart pan, put some kanamadhu in and then add the young coconut/ hunihakuru filling in it. 
• Place more kanamadhu on top of the filling and your tart is ready to be served

Note: If you cannot get Maldivian liquid sugar then use granulated sugar instead!