These turnovers are an interesting departure from traditional fruit-filled versions. They make an ideal snack or dessert. Dress them up for guests with a dollop of whipped cream and dash of cinnamon.
Combine the flour, baking powder, and salt in the bowl of a food processor. Add the butter and vegetable shortening and pulse until crumbs the size of peas form. Slowly add the cold water until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
In the meantime, combine the coconut, sugar, mixed essence, and
Place tarts on a parchment-lined baking sheet. Beat the egg yolk and milk together for the glaze and brush over the tarts. Prick each tart once or twice to let steam escape.
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