Sweet tarts à la 'Lotus Garden'

Ingredients for 1 servings:

• Margarine for the mold
• 100 g toast bread, white, without crust
• 50 g whole milk
• 20 g coconut milk, creamy, 24% fat
• 2 m.-sized eggs
• 80 g granulated sugar, fine
• 75 g liquid margarine
• 40 g coconut flour
• 15 g wheat flour type 405
• 60 g almond(s), whole, blanched
• 20 g desiccated coconut, fresh, coarse
• 50 g raisins
• 5 tbsp orange liqueur or rum
• 15 g baking powder
• 1 tsp turmeric powder
• 1 pinch(s) cardamom powder
• 1 pinch(s) cinnamon powder
• Almond flakes or coconut flakes, for sprinkling
• powdered sugar
• Cherry(s) (Maraschino cherries)
• flowers and leaves

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Pastry with whole milk, coconut, almonds, and raisins. Recipe from Lombok, Indonesia. Makes about 12 tarts.

You will need one muffin tin for 12 muffins or 12 aluminum baking cups. Grease the tins with margarine. Soak the raisins in the orange liqueur. Mix the coconut milk with the whole milk. Cut the bread into small cubes and pour the milk over them. Place the melted margarine and granulated sugar in a sufficiently large bowl. Beat the mixture with the whisk attachment of a food processor until smooth and light yellow. Mix the wheat flour with the coconut flour and spices. Add the eggs, one at a time, to the margarine mixture at one-minute intervals. Beat the mixture for 3 minutes at full speed. Replace the whisk with a mixing spoon. With the mixer running, first add the white bread mixture a spoonful at a time and mix until smooth. Then add the wheat flour mixture and stir until the batter is smooth. Strain the raisins and add them. Mix in the almonds and desiccated coconut. Finally, add the baking powder and mix until smooth. The batter will rise during baking. Fill the aluminum trays no more than 80% full with batter. This should be just enough for 12 cupcake cases. Sprinkle the almond or coconut flakes on top. Bake at 170°C (top/bottom heat) for about 35 minutes on medium heat, until the tarts have turned a light brown. Let the muffins cool, then remove them from the tins while still warm, garnish, and serve warm.