Real Recipes From Real Home Cooks ®

blueberry-coconut tartlets

★★★★★ 4
a recipe by
Carol Junkins
Hanson, MA

This is easy if you just want to buy the ready made tartlets, you can whip this up quickly for company coming. Coconut and blueberries, great combination. Got recipe from a pastry chef Buchia in Phil's cookshop, Ky and picture.

★★★★★ 4
serves 6
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For blueberry-coconut tartlets

  • 1 c
    all purpose flour
  • 1 1/3 c
    shredded coconut, divided:
  • 1/2 tsp
    baking powder
  • 1/2 c
    unsalted butter
  • 1 can
    (14 ounce) condensed milk
  • 2
    eggs, lighty beaten
  • 2 c

How To Make blueberry-coconut tartlets

  • 1
    Crust: 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.
  • 2
    Preheat 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
  • 3
    In 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. Serves 6