Sweet, moist tarts with cashew nuts and lengkeng fruits

Ingredients for 1 servings:

• 1 muffin tray, 12-cup
• 3 tbsp margarine for the mold
• 90 g toast bread, white, fresh
• 2 m.-sized eggs
• 2 pinches of salt
• 1 tsp turmeric powder
• 1 pinch(s) of mace powder
• 1 pinch(s) cardamom powder
• 2 egg yolks
• 60 g sugar, fine, white
• 1 pinch of salt
• 50 g coconut flour
• 30 g wheat flour type 405
• 20 g tapioca flour
• 70 g margarine, melted
• 80 g roasted cashews, without salt
• 150 g longan fruits (lengkeng fruits), peeled and pitted
• 20 g baking powder
• e.g. powdered sugar
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Recipe from Kuta, Lombok, Indonesia. Original title: Tart Susu Kacang Mete dan buah Lengkeng, 12 pieces

Grease the muffin tin with margarine. Preheat the oven to 190 degrees Celsius. Remove the crust from the white bread and cut into small pieces. In a bowl, whisk together the eggs, salt, turmeric, mace, and cardamom powder. Then add the toast pieces and mix until smooth, then set aside. Wash the lengkeng fruit, remove the stems, skin, and pits. Set aside 24 halved fruits, and quarter the remaining fruits. Select 12 whole cashew nuts and set aside until ready to fill the molds, halving the rest by hand. Place the egg yolks, granulated sugar, and a pinch of salt in a sufficiently large bowl. Using the whisk attachment of a food processor, beat the egg yolk and sugar mixture until fluffy. Stir in the flour mixture and melted margarine until smooth. Fold the soaked bread, the unreserved cashews, and finally the chopped lengkeng pieces into the batter. Finally, mix in the baking powder. Pour 1 tablespoon of the batter into the tart pans, top with half a lengkeng and a whole cashew nut. Spoon another tablespoon of batter over the top and place half a lengkeng fruit in the center. Bake the tarts at 190°C on a medium heat for about 35 minutes, until golden brown. Remove the tarts from the oven, let them cool slightly, remove them from the muffin tin, place them on serving plates, garnish, and serve while still warm.