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1
Combine the flour, baking powder, and salt in bowl of food processor.
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2
Add the butter and shortening, and pulse until crumbs the size of peas form.
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3
Slowly add 1 cup cold water until the dough just comes together.
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4
Wrap in plastic wrap and chill for at least 1 hour.
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5
In the meantime, combine the coconut, sugar, mixed essence, and 1 cup of water in a saucepan, and simmer the mixture until the sugar melts and liquid thickens to the consistency of maple syrup, about 30 minutes.
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6
Cool.
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7
To make the tarts: Preheat the oven to 350F degrees.
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8
Dust the chilled dough with flour and divide into 15 balls.
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9
Flatten the balls and then roll out to 1/8 inch thick, dusting with flour as necessary to prevent sticking.
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10
Place 1 tablespoon of filling on the center of a disk.
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11
Lightly brush the edges of the disk with water and fold the dough over the filling to create a half-moon.
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12
Crimp the edges closed, using a fork.
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13
Repeat with the rest of the dough.
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14
Beat the egg yolk and milk together, and brush over the tarts.
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15
Prick each tart once or twice so that steam can escape.
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16
Bake on a parchment-lined baking sheet for 20 to 25 minutes, or until the tarts are golden brown.
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17
Cool and serve.
