• Before you start make sure you have cooked the Yema Spread already. Use this recipe.

Make the Kalamay

• Add 1 can of coconut milk, ½ cup of sweet glutinous rice flour and 2 tablespoons of sugar into a non stick pan. Mix well.
• Place the pan over your smallest burner and cook on high heat. You will be constantly stirring for 7 minutes until the Kalamay is nice and thick, but still a tad runny. It will firm up more when baked into the tart.
• Transfer to a bowl to cool down to room temperature.

Make the Yema Tart with Kalamay

• Pre-heat your oven to 400F and spray a 12 cup muffin tin with baking spray or oil.
• Once the dough is defrosted cut the pastry in half. Place one half back into the freezer. You will only need to work with the other half.
• Rotate the pastry so that the long side is facing you. Fold the edge over and start rolling. Keep rolling until you form a log of dough. Cut the log of dough into 12 equal disks.
• Working fast so that the dough stays cold. If you are unsure of your timing place the remaining dough in the refrigerator to stay cold while you roll out your first pieces.

  Use a rolling pin or glass jar to roll the dough disks into a flat circle. Roll them out to at least 2 ½ to 3 inches.
• Carefully transfer the dough into one of the muffin tins and repeat the process until all the dough is used.
• Use a 1 teaspoon mini ice cream scoop or a teaspoon to layer on the cooked kalamay. No need to spread it as it will spread on it's own.
• Next add 1 tablespoon of Yema spread on top of the Kalamay.
• Finally you are ready to bake the Yema Tarts with Kalamay. Bake first for 10 minutes and then turn the pan 180 degrees and bake for a further 7 minutes until the top and pastry are slightly browned.
• Transfer to a wire rack to fully cool and eat while freshly baked.