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- Cut butter into flour using 2 knives or a pastry blender until mixture resembles pea-size crumbs. Add cold water until moist enough to come together.
- Roll out dough until big enough to cover the base and overhang the sides of twelve 2-inch tart molds. Trim excess dough. Bake at 350°F for 10 minutes. Let cool.
- Combine filling ingredients except pili nuts in a medium saucepan. Turn heat to moderate setting and stir until mixture is very thick (20 to 35 minutes).
- Let cool and fill tart shells to about 2/3 full with the filling. Bake for 15 minutes or until bubbles come out on top of tarts. Top with pili nuts.
Makes 10 to 12 servings.