Below is a recipe from my grandma; another type of filling for the tartlets. The dough recipe is included in this blog!
Yields: 4 dozen tartlets
2 1/4 cups granulated sugar
1/2 cup water
3 tablespoons unsalted butter, room temperature
1/2 cup whole milk
1 1/2 tablespoons all-purpose flour
10 eggs, separated
1 cup sweetened coconut flakes
1 teaspoon salt
5 egg whites
Note: For the crust, use the queijada dough recipe, found in archives
1) Preheat oven to 375°. In a medium-sized pot, bring sugar and water to a boil. Bring heat down to low, and add butter, milk, flour, egg yolks, coconut flakes, and salt. Stir for approximately 3-5 minutes.
2) In a separate bowl, beat egg whites until they form stiff peaks, and gently fold into the mixture. Add filling to the tart molds, lined with the queijada dough (recipe in the archives). Bake for 20-25 minutes, until top and crust are golden brown.