Preparation

mass:
Mix the flour, sugar and butter, form a dough with these ingredients and then line the tart molds. Bake at 180 degrees for 20 minutes.

filling:
Peel the coconas, chop them and boil them, add the sugar until a syrup is formed and finally flambé with the chuchuhuasi, next step fill the tartlets with this jam and decorate with whipped cream.

Ingredients

  • Cocona contains a substance called pectin, due to which it takes the consistency of jam, this exotic fruit has been industrialized for the preparation of nectars.
  • ingredients
  • for the mass:
  • 120 grams of flour
  • 40 grams of sugar
  • 70 fallow deer butter
  • for the filling:
  • four big coconas
  • 50 grams of sugar
  • half a cup of chuchuhuasi (jungle drink prepared with chuchuhuasi bark, macerated in cane liquor)
  • Cinnamon and clove