Sweet Tamarind Cookie Tartlets (คุกกี้ทาร์ตมะขามแก้ว)

1.Preheat the oven to 190°C, with conventional settings. Prepare mini tart molds, greasing with butter or spraying with oil. Set aside.

2.Sift plain flour, baking soda, and salt. Add desiccated coconut and mix well. Set aside.

3.Cream butter with sugar and brown sugar. Add egg and beat until well combined. Gradually add the dry ingredients and mix until combined. Divide the mixture into 14 g portions. Roll into small, smooth balls and press into the mini tart molds. Bake for 8 minutes.

4.Remove the tarts from the oven and gently press the center down slightly. Allow the tarts to cool in the molds. Remove from the molds.

5.Prepare the tamarind glaze by combining tamarind paste and sugar in a saucepan. Bring to a boil, stirring until the sugar is dissolved.

6.Dip the rim of each tart into the tamarind glaze, then dip into brown sugar for a light coating. Allow to set.

7.Prepare the tamarind filling by combining tamarind paste, lime juice, coconut sugar, brown sugar, egg yolk, and salt in a saucepan. Whisk until combined. Cook over low heat, stirring continuously. Once it starts to thicken, remove from heat and add butter. Stir until well combined.

8.Chill tamarind filling over an ice bath and let it chill in the fridge. Fill a piping bag with the chilled filling and pipe into each tart. Chill for 20 minutes before serving.