Pastry dough:

3 cups AP flour

1 c cold butter salted

10 tbsp cold or ice water

2 tbsp sugar

Extra flour for dusting

Filling:

3 c buko shreds

2 cups sugar

1 ½ c evap milk

2 eggs

2 tbsp butter

3 tbsp ap flour

1 tsp vanilla

Combine flour and sugar in a bowl. Cut in the butter until mixture resembles coarse crumbs with larger
pieces.. Add cold water. Knead dough. Wrap in cling wrap and refrigerate for at least 30 min.

Roll out dough to about ¼ inch thick and cut out round pieces to fit in tart or muffin pans. Press gently
on pans. Prick bottom with fork.

Preheat voen to 190 degrees. Combine all ingredients of filling in a saucepan over medium heat stirring
constantly until gluey. Let cool for a couple of minutes and fill each pastry dough . Bake for 30 min or
until dough turns golden brown.

Custard filling (bake pastry dough first)

9 egg yollks

75g caster sugar

500ml of whipping cream

Ring cream to a boil. Whisk yolks and sugar together and add in cream and mix well. Pour intopastry
case (cooked) and bake for 30-40 min until set.