Got recipe from a pastry chef Buchia in Phil's cookshop, Ky and picture.
1 call purpose flour
1 1/3 cshredded coconut, divided:
1/2 tspbaking powder
1/2 cunsalted butter
1 can(s)(14 ounce) condensed milk
2eggs, lighty beaten
How to Make Blueberry-Coconut Tartlets
- 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.
- 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
- 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.