* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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
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
Notes
To accent the lush tropical feeling of these Blueberry-Coconut Tartlets, plate them with mango sorbet, mango slices and more fresh blueberries.
