Summer vacation has started so it's that time of the year again when I am so busy keeping my two girls occupied. Whenever we're at home, I keep them busy with art projects, reading, math reviews...and of course, BAKING! As I've mentioned before, baking is one thing my daughters and I enjoy doing together. This Langka Meringue Tarts that I am sharing with you today were the first sweet treats we made this summer vacation...
It's another recipe from Goldilocks Bakebook, the ingredient measurements of which I tweaked to suit our taste buds. These tarts were made using canned langka (jackfruit), a large fruit native to Asian countries like the Philippines. Ripe jackfruit is sweet and has a distinct flavor and aroma which works well in desserts. Back home, jackfruit is commonly used as an added ingredient in turon (banana roll), halo-halo, saba con yelo and ginataang halo-halo. As a main ingredient, It is used in a Filipino ice cream called langkasuy, which is a combination of langka and kasuy (cashew)...and in langka tarts which were made famous by Goldilocks Bakeshop.
I've long been wanting to try making langka tarts and finally I got the chance to do so with my daughters! Though we didn't follow the exact instructions in the bakebook, our langka tarts turned out wonderful. We enjoyed making them and we also had an awesome time eating them! They're so good, I tell yah!
