Kacang Kenari With Coconut Sugar Give Classic French Pastry an Indonesian Twist

Kacang kenari tartlets. (JG Photo/Petty Elliott)

Canarium nut, better known as kacang kenari in Indonesia, is found mostly in  Maluku and North Sulawesi.

Although another name for the nut is “Java almond,” kacang kenari does not grow in Java. 

The shape of kacang kenari is similar to almond, but with a slightly different texture. Kacang kanari contains more fat, and can’t be flaked as is common with almonds. 

Kacang kenari has richer taste with a very mild almond flavor with a hint of avocado.

It is versatile for savory and sweet dishes. 

A fish stew dish commonly made in Maluku features lots of spices and herbs, similar to “woku belanga” from Manado, with added chopped kacang kenari. 

Chopped kacang kenari can be added to local-style tuna sashimi alongside chopped chilies, shallots, basil lemon cui or calamansi juice. 

In Manado, kacang kenari is an important ingredients in “klapertart,” a tart without pastry made of young coconut with raisins, rum and vanilla custard. 

We also have “halua kenari,” which is similar to nougat, with either a crunchy or soft and smooth texture.

For this week’s recipe I have a tartlet with kacang kenari and coconut sugar. Coconut sugar is made from the nectar of coconut tree blossoms. 

Coconut sugar can be easily found in any local supermarket. This recipe is very easy and irresistible. 

It is the famous French style of tart — but with an Indonesian taste. Enjoy!

Kacang kenari tartlet

This is a mini individual tart, which looks pretty and delicate. A portion is around two to three tarts per person. If kacang kenari have been purchased with skin, it is easy to remove simply by soaking the nuts in hot water for four to five minutes.

Makes 24 mini-tartlets

For the tartlet shells:

• 350gr flour; 175 unsalted cold butter, cut into cubes; 100gr icing sugar; 3 egg yolks; a pinch of salt 

• 1 whole egg (to brush on pastries)

For kacang kenari paste:

• 500gr whole or pieces kacang kanari; 

• 50ml extra virgin coconut oil without fragrance (you may buy this from Javara.com);

• 1 to 2 teaspoons of sea salt (depending on taste);

• 150gr coconut sugar (buy from javara.com) or replaced with granulated palm sugar if you wish;

• 50gr extra coconut sugar for dusting

Directions:

•To make the shell, pulse the flour, salt and butter in a food processor until the mixture resembles coarse breadcrumbs. 

•Add sugar, then egg yolk and pulse for a few more seconds. The mixture will immediately combine. Transfer to a bowl, wrap in cling film and chill at least for two hours.

•Preheat the oven to 180 degrees Celsius. Divide the pastry into 24 small balls, roll the pastry to a 2mm thickness into non-stick 24 tin and then press evenly to the sides and base. Trim the edges to fit and refrigerate to rest for around 30 minutes. Bake tarts until light golden, this should be around 8 to 10 minutes.

•Brush the pastries with the eggwash, bake again until crisp and golden for around 3 to 4 minutes. Cool on a wire rack. 

•To make the kacang kenari paste: put all the ingredients, except the coconut sugar for dusting, into a strong blender. Process until the mixture turns to fine paste. Transfer the mixture into a bowl.

•To finish and plate: with a small spatula, fill the kacang kenari paste evenly into each tartlet, making sure the surface is smooth.

•Dust the top of each tartlet with coconut sugar and ready them to be served either as is, or with vanilla ice cream or a touch of cream. Serve alongside tea or coffee.

By Petty Elliott on 03:52 pm Mar 23, 2015