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TARO-PILI TARTS

Ingredients:

Crust:

1 (225g) bar MAGNOLIA GOLD BUTTER UNSALTED
2-1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1/4 cup cold water

Filling:

1-1/4 cup condensed milk
taro (gabi), boiled and mashed
1/3 cup sugar
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1 cup pili nuts

Procedure:

  1. 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.
  2. 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.
  3. 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).
  4. 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.  
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