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Miniature Coconut Tarts

Brayden's picture
Ingredients
  All purpose flour 1 1⁄3 Cup (21.33 tbs), sifted
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Egg 1 , slightly beaten
  Egg 1
  Flaked coconut 3 1⁄2 Ounce
  Sugar 2⁄3 Cup (10.67 tbs) (Sited Before Measuring)
Directions

GETTING READY
1. Preheat oven to 375f.

MAKING
To make pastry:
2. Into a medium bowl sift flour with sugar and salt.
3. With pastry blender or 2 knives, cut in butter until mixture is like coarse cornmeal and stir in egg using a fork.
4. Knead slightly, with hands, until mixture holds together, wrap in waxed paper and refrigerate for about 4-5 hours until firm.
To make filling:
5. In small bowl beat egg using fork,
6. Add coconut and sugar and mix well.
7. For each tart pinch off about 1 teaspoon chilled dough and press into 2-by-1/2-inch tartlet pan, to make a lining 1/8 inch thick.
8. Fill each tart with 1 teaspoon filling.
9. Bake tarts (about 24 at a time), set on cookie sheet, 12 minutes until coconut filling is golden-brown.
10. Place pans on wire rack and cool slightly.
11. With small spatula, gently remove tarts.

SERVING
12. Garnish with toppings such as whipped cream if desired and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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