Tarts with coconut, almonds, candied orange peel and rambutan 'Cintaku'

Ingredients for 1 servings:

• 2 tbsp margarine or butter for greasing the pan
• 60 g raisins
• 5 tbsp orange liqueur
• 80 g margarine
• 60 g sugar
• 1 tsp vanilla extract
• 2 m.-sized eggs
• 170 g wheat flour
• 50 g tapioca flour
• 60 g coconut flour
• 1 pinch(s) cardamom powder
• 1 tsp turmeric powder
• 1 pinch(s) of mace powder
• 60 g almonds, coarsely ground
• 60 g candied orange peel, finely diced
• 12 rambutan(s), fresh or from the can
• 20 g baking powder
• 24 rambutan fillets
• n. B. almond flakes
• 12 cherries, fresh or from the can
• n. B. flowers and leaves

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Sweet, exotic tarts that are exactly what their name means: ‘My darling.’ For a 12-cup muffin tin.

All ingredients must be at room temperature. Soak the raisins in the orange liqueur. Grease the muffin tin with margarine. Remove the hairy skin from the fresh rambutans by cutting halfway down the side and then folding them open. Remove the rambutans and fillet the white flesh from the core. Discard the core. Strain the canned rambutans (without the core) and quarter 12 pieces lengthwise (the fillets). Quarter the rest lengthwise and halve them crosswise. Melt the margarine for the batter in a double boiler. Place the melted margarine and sugar in a mixing bowl along with the vanilla extract. Beat with the whisk attachment on the mixer for about 15 minutes on high speed until white and creamy. The sugar should then be almost completely dissolved. Add the eggs, one at a time, beating in for about half a minute each to ensure all the ingredients are well combined. Combine the two flours, then stir in the mace, cardamom powder, cinnamon, and turmeric powder. Swap the whisk attachment on your mixer for a paddle attachment. Preheat the oven to 180 degrees Celsius. Strain the raisins and mix with the almond pieces, rambutan pieces, and candied orange peel. Dust with 2 tablespoons of plain flour. Add the flour mixture to the batter in portions. Stir in as briefly as possible. Finally, add the almond mixture and then the baking powder. Stir as briefly as possible. Spoon the batter into the molds using a tablespoon and level off. Press the cherries into the center of the batter, place 2 rambutan fillets opposite each other, and finally sprinkle with the flaked almonds. Bake at 180 degrees Celsius on a medium heat for about 40 minutes until golden brown. Let cool slightly, then remove from the molds and enjoy while still warm.