Gula Melaka Tarts

History of Gula Melaka Tarts

Gula Melaka Tarts are a delightful fusion of traditional Southeast Asian flavors embedded in the Western concept of tarts. These tarts draw their rich sweetness from Gula Melaka, a type of palm sugar originating from Malaysia. Often used in Malaysian and Indonesian desserts, Gula Melaka adds a deep, caramel-like flavor that sets it apart from other types of sugar. These tarts have found popularity not only in their region of origin but also among culinary explorers worldwide who appreciate their unique taste.

Ingredients

• All-Purpose Flour - 250g
• Unsalted Butter - 125g, chilled and cubed
• Icing Sugar - 50g
• Egg Yolks - 2
• Cold Water - 2-3 tablespoons
• Gula Melaka - 150g, finely chopped
• Coconut Milk - 200ml
• Eggs - 2
• Vanilla Essence - 1 teaspoon
• Salt - a pinch

Preparation

Making the Tart Shells

1. In a large mixing bowl, combine all-purpose flour and a pinch of salt.
2. Add the unsalted butter cubes to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Mix in icing sugar followed by the egg yolks.
4. Add 2-3 tablespoons of cold water gradually, mixing until the dough begins to hold together.
5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Gula Melaka Filling

1. In a saucepan, combine coconut milk and chopped Gula Melaka. Heat gently, stirring until the Gula Melaka has dissolved completely.
2. Remove the saucepan from the heat and let it cool slightly.
3. In a separate bowl, whisk the eggs and mix them gradually into the cooled coconut mixture, ensuring the eggs do not scramble.
4. Add vanilla essence and mix well.

Cooking Process

1. Preheat your oven to 175°C (347°F).
2. Remove the tart dough from the refrigerator and roll it out on a lightly floured surface to a thickness of about 0.5cm.
3. Cut the dough into circles that fit your tart pans and gently press them into the pans, trimming any excess dough.
4. Prick the base of each tart shell with a fork, line with baking paper and fill with pie weights or beans.
5. Bake the tart shells for 10-15 minutes or until golden. Remove the weights and paper, then let them cool.
6. Pour the prepared filling into each shell and bake again at the same temperature using your cooking timer for approximately 20-25 minutes, or until the filling is set but still slightly wobbly.
7. Once done, let the tarts cool completely before serving.

How to Enjoy Gula Melaka Tarts

Gula Melaka Tarts are best enjoyed slightly chilled with a warm cup of tea or coffee. The tarts' rich and creamy flavor pairs wonderfully with the subtle bitterness of these beverages. As you bite into the tart, savor the creamy custard bursting with the rich caramel notes of Gula Melaka, complemented by the crisp texture of the tart shell. These tarts are perfect for dessert or a special treat during tea time indulgence and will undoubtedly delight anyone with a sweet tooth.