Got recipe from a pastry chef Buchia in Phil's cookshop, Ky and picture.
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- 1 c
- all purpose flour
- 1 1/3 c
- shredded coconut, divided:
- 1/2 tsp
- baking powder
- 1/2 c
- unsalted butter
- 1 can(s)
- (14 ounce) condensed milk
- eggs, lighty beaten
- 2 c
1Crust: Combine flour, 1/3 cup of 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 and wrap in plastic and chill at least 30 minutes.
2Preheat oven to 400df
On a lightly floured surface, divide dough into 6 equal pieces and roll each into a 4" circle.
Place pastry in six 3" tartlet pans, and prick bottom crusts.
Bake 10 minutes and cool on a wire rack
3In a bowl combine 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 shreded coconut and serve with mango sorbet, if desired. I like just fresh whipped cream.