blueberry-coconut tartlets
★★★★★
4
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.
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Ingredients For blueberry-coconut tartlets
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1 call purpose flour
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1 1/3 cshredded coconut, divided:
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1/2 tspbaking powder
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1/2 cunsalted butter
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1 can(14 ounce) condensed milk
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2eggs, lighty beaten
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2 cblueberries
How To Make blueberry-coconut tartlets
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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.
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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
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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. Serves 6
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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