/rating_on.png "1 Star")
/rating_off.png "4 Stars")
Loading...Recipe by Pastry Chef Allyson Buchta, Phil’s Cookshop, Lexington, Kentucky
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
Instructions
- To prepare the crust: In a bowl, combine flour, 1⁄3 cup of the 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
- Wrap in plastic
- Chill at least 30 minutes
- Preheat oven to 400°F
- On a lightly floured surface, divide dough into 6 equal pieces
- Roll each into a 4-inch circle
- Place pastry in six 3-inch tartlet pans
- Prick bottom crusts
- Bake 10 minutes
- Cool on a wire rack
- In a bowl, combine condensed 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 shredded coconut and serve with mango sorbet, if desired
Number of servings (yield): 6
Notes
To accent the lush tropical feeling of these Blueberry-Coconut Tartlets, plate them with mango sorbet, mango slices and more fresh blueberries.