Tart Crust
• Preheat the oven to 175˚C.
• Lightly grease tart molds with butter. Set aside.
• Mix butter and sugar together until just combined.
• Add in plain flour and permeate. Continue mixing until mixture resembles coarse crumbs.
• Add in eggs and mix till a dough is formed. Do not overmix.
• Wrap dough in plastic wrap and place in the chiller for 30 minutes.
• Roll the dough to about 4 mm thick. Mold into a tart mold with each dough about 36g.
• Bake at 175˚C for about 20 minutes or until tart crust is golden brown.

Coconut Cream Cheese Filling
• Combine cream cheese, cornstarch and caster sugar together until smooth.
• Add in the eggs slowly and mix well.
• Slowly pour in heavy cream and coconut cream while whisking continously till mixture is smooth and creamy.

Gula Melaka Cream Cheese Filling
• Dissolve Gula Melaka in hot water.
• Combine with 130g of coconut cream cheese filling. Mix well.

Assemble and Bake
• Preheat the oven to 140˚C.
• Spoon 50g of coconut cream cheese filling into each tart shell and swirl with 20g of Gula Melaka cream cheese filling.
• Bake in a water bath at 140˚C for about 90 minutes or until the center is firm.
• To serve, top with toasted coconut shreds and grated Gula Melaka.

Makes 9 tarts.