In a medium, heavy saucepan, melt butter. Add cocoanut & condensed milks; stir until heated. Add thawed, grated purple yam & combine well. Cook over a low heat.
It is important to stir the mixture often during cooking to prevent it from forming a ‘crust’. This process takes about 40-50 minutes until yams are cooked. The mixture should be thick & sticky. Transfer to a glass bowl, cover with plastic wrap (touching the pudding surface) & set aside to cool. Refrigerate until used.
Tart Shells
In a medium bowl, cream butter with sugar, salt & vanilla; add the egg yolk.
In a small bowl, whisk together flour & baking powder; add to creamed mixture. Blend well.
Preheat oven to 375 F.
Divide dough into 48 small portions & place them in silicone muffin pans (it should not be too thick. No need to press the dough down as that will be done after baking).
Bake shells for 12 minutes. IMMEDIATELY after removing the shells from the oven, press the middle of each shortbread with a small pestle. The dough then rises up the sides & a hollow forms in the center for the filling.
Assembly
Fill cooled tart shells with chilled yam filling. Sprinkle with grated Edam cheese. Serve.
Recipe Notes
These are best eaten after filling the shells as they will soften overnight.