blueberry-coconut tartlets

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
• 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!
• Printable Recipe Card