Mauritian Puits d'Amour (Wells of Love)
Mauritian Puits d'Amour (Wells of Love)
Ingredients
For the Pastry
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cut into small cubes
- 1/4 cup granulated sugar
- 1 egg yolk
- 3 tablespoons cold water, or as needed
- 1 pinch of salt
For the Coconut Filling
- 1 1/2 cups freshly grated coconut
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cardamom powder, optional
For the Meringue Topping
- 2 egg whites, at room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar, optional, helps stabilize meringue
Instructions
- 1
Prepare the pastry: In a large bowl, combine the all-purpose flour, granulated sugar, and pinch of salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs.
⏱️ 10 min
- 2
Add the egg yolk and 2 tablespoons of cold water. Mix until a dough begins to form. Add the remaining tablespoon of water if needed, one teaspoon at a time, until the dough comes together. Do not overmix.
⏱️ 5 min
- 3
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 4
While the pastry chills, prepare the coconut filling: In a medium saucepan, combine the freshly grated coconut, granulated sugar, and water. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes.
⏱️ 7 min
- 5
Remove from heat and stir in the vanilla extract and cardamom powder (if using). Let the filling cool completely.
⏱️ 3 min
- 6
Preheat your oven to 375°F (190°C). Lightly grease and flour 4 individual tart molds or a muffin tin.
⏱️ 5 min•🌡️ 375
- 7
On a lightly floured surface, roll out the chilled pastry dough to about 1/8-inch thickness. Cut out circles large enough to fit into your tart molds or muffin tin, allowing for a slight overhang.
⏱️ 10 min
- 8
Carefully press the pastry circles into the molds. Trim any excess dough. Prick the bottom of each pastry shell with a fork.
⏱️ 5 min
- 9
Bake the pastry shells for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly.
⏱️ 12 min•🌡️ 375
- 10
Fill each partially baked pastry shell with the cooled coconut filling, leaving a small space at the top for the meringue.
⏱️ 5 min
- 11
Prepare the meringue: In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, continuing to whisk until stiff, glossy peaks form. If using, add the cream of tartar with the first addition of sugar.
⏱️ 8 min
- 12
Spoon or pipe the meringue over the coconut filling in each tart, creating a decorative peak.
⏱️ 5 min
- 13
Return the tarts to the oven and bake for another 5-8 minutes, or until the meringue is lightly golden brown. Keep a close eye on them to prevent burning.
⏱️ 8 min•🌡️ 375
- 14
Remove from oven and let cool completely on a wire rack before serving. Enjoy your Mauritian Puits d'Amour!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mauritian Puits d'Amour (Wells of Love)
For the Pastry
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cut into small cubes
- 1/4 cup granulated sugar
- 1 egg yolk
- 3 tablespoons cold water, or as needed
- 1 pinch of salt
For the Coconut Filling
- 1 1/2 cups freshly grated coconut
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cardamom powder, optional
For the Meringue Topping
- 2 egg whites, at room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar, optional, helps stabilize meringue
Instructions
- 1
Prepare the pastry: In a large bowl, combine the all-purpose flour, granulated sugar, and pinch of salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs.
⏱️ 10 min - 2
Add the egg yolk and 2 tablespoons of cold water. Mix until a dough begins to form. Add the remaining tablespoon of water if needed, one teaspoon at a time, until the dough comes together. Do not overmix.
⏱️ 5 min - 3
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 4
While the pastry chills, prepare the coconut filling: In a medium saucepan, combine the freshly grated coconut, granulated sugar, and water. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes.
⏱️ 7 min - 5
Remove from heat and stir in the vanilla extract and cardamom powder (if using). Let the filling cool completely.
⏱️ 3 min - 6
Preheat your oven to 375°F (190°C). Lightly grease and flour 4 individual tart molds or a muffin tin.
⏱️ 5 min•🌡️ 375 - 7
On a lightly floured surface, roll out the chilled pastry dough to about 1/8-inch thickness. Cut out circles large enough to fit into your tart molds or muffin tin, allowing for a slight overhang.
⏱️ 10 min - 8
Carefully press the pastry circles into the molds. Trim any excess dough. Prick the bottom of each pastry shell with a fork.
⏱️ 5 min - 9
Bake the pastry shells for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly.
⏱️ 12 min•🌡️ 375 - 10
Fill each partially baked pastry shell with the cooled coconut filling, leaving a small space at the top for the meringue.
⏱️ 5 min - 11
Prepare the meringue: In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, continuing to whisk until stiff, glossy peaks form. If using, add the cream of tartar with the first addition of sugar.
⏱️ 8 min - 12
Spoon or pipe the meringue over the coconut filling in each tart, creating a decorative peak.
⏱️ 5 min - 13
Return the tarts to the oven and bake for another 5-8 minutes, or until the meringue is lightly golden brown. Keep a close eye on them to prevent burning.
⏱️ 8 min•🌡️ 375 - 14
Remove from oven and let cool completely on a wire rack before serving. Enjoy your Mauritian Puits d'Amour!
⏱️ 2 min