|Vanilla tart filling||2 Cup (32 tbs)|
|Orange extract||1 Teaspoon (5 Milliliter)|
|Cherries||5 , pitted|
|Shredded coconut||2 Teaspoon|
Prepare the phyllo tart shell.
Spoon the Vanilla Tart Filling into the prepared shell.
Remove any white strings or rind from the tangerine segments and separate the segments.
Slice the inner skin carefully and slip out any seeds.
Arrange the tangerine segments as spokes of wheels with a cherry in the center of each group on top of the tart filling.
Sprinkle coconut over the top of the tangerine-and-cherry pattern.
May be refrigerated an hour or two before serving.