Blueberry Coconut Tartlets - U.S. Highbush Blueberry Council
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U.S. Highbush Blueberry Council

Blueberry Coconut Tartlets
Blueberry Coconut Tartlets

Blueberry Coconut Tartlets

Recipe by Pastry Chef Allyson Buchta, Phil’s Cookshop, Lexington, Kentucky

Ingredients

Ingredients

  • 1 cup flour
  • 1-1⁄3 cups toasted shredded coconut, divided
  • 1⁄8 teaspoon baking powder
  • ½ cup unsalted butter
  • 1 (14-ounce) can condensed milk
  • 2 eggs, lightly beaten
  • 2 cups blueberries

Preparation

Instructions

  1. To prepare the crust: In a bowl, combine flour, 1⁄3 cup of the coconut and the baking powder
  2. Stir until blended
  3. Using a pastry blender, cut in butter until coarse crumbs form
  4. Mix in 2 tablespoons water
  5. Knead mixture to form a dough
  6. Wrap in plastic
  7. Chill at least 30 minutes
  8. Preheat oven to 400°F
  9. On a lightly floured surface, divide dough into 6 equal pieces
  10. Roll each into a 4-inch circle
  11. Place pastry in six 3-inch tartlet pans
  12. Prick bottom crusts
  13. Bake 10 minutes
  14. Cool on a wire rack
  15. In a bowl, combine condensed milk, eggs and the remaining 1 cup coconut
  16. Stir in blueberries
  17. Spoon about 1⁄3 cup mixture into each shell
  18. Bake until filling is set, about 25 minutes
  19. Sprinkle with shredded coconut and serve with mango sorbet, if desired

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