A quick look in the freezer and I saw the langka (jackfruit) that I had frozen several weeks ago! I needed to unload some of the stuff in the freezer so I racked my brains and came up with this!
filling is actually a very "loose" yema. Why did I think of yema as a
filling? Well, because I love yema! And... the way we made it (in my
childhood) was so easy!
Melt (about) 2 tablespoons of
salted butter over low heat. Meanwhile, mix together 1 can of condensed
milk and 2 extra large egg yolks; add this to the melted butter. Stir,
stir, stir. When the mixture thickens a bit (about 10 to 15 minutes
over low heat), add 250 grams frozen or fresh finely chopped langka.
Continue cooking over low heat until thick (another 5 minutes or so).
Cool completely. Spoon into mini tart shells and bake about 10 to 15
minutes at 375F or until tart shells are golden brown. Serve warm.