Blueberry Coconut Tartlets
Dessert
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Ingredients
- 1 cup flour
- 1-1/3 cups toasted shredded coconut, divided
- 1/8 teaspoon baking powder
- 1/2 cup unsalted butter
- 1 (14-ounce) can condensed milk
- 2 eggs, lightly beaten
- 2 cups blueberries
Instructions
- To prepare the crust: In a bowl, combine flour, 1⁄3 cup of the coconut and the baking powder
- Stir until blended
- Using a pastry blender, cut in butter until coarse crumbs form
- Mix in 2 tablespoons water
- Knead mixture to form a dough
- Wrap in plastic
- Chill at least 30 minutes
- Preheat oven to 400°F
- On a lightly floured surface, divide dough into 6 equal pieces
- Roll each into a 4-inch circle
- Place pastry in six 3-inch tartlet pans
- Prick bottom crusts
- Bake 10 minutes
- Cool on a wire rack
- In a bowl, combine condensed milk, eggs and the remaining 1 cup coconut
- Stir in blueberries
- Spoon about 1⁄3 cup mixture into each shell
- Bake until filling is set, about 25 minutes
- Sprinkle with shredded coconut and serve with mango sorbet, if desired
About this recipe
Recipe by Pastry Chef Allyson Buchta, Phil’s Cookshop, Lexington, Kentucky
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