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18 miniature tarts

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  • Pastry:
  • 1 cup all purpose flour
  • 4 tbsp. sugar
  • 7 tbsps. butter or oleo softened
  • Filling:
  • 1 tbsp. butter or oleo
  • 1/4 cup corn syrup
  • 1/4 tsp. rum extract
  • 1 tbsp. sugar
  • 1/4 tsp. nutmeg
  • 1/3 cup coconut
  • 1 large egg, beaten


Servings 18


Step 1

In medium bowl, mix flour and sugar. With hand, knead in butter until blended and mixture forms a ball. Divide dough evenly into 18 pieces and press into greased mini tart pan. Sprinkle coconut into bottom of each shell.
In small saucepan, melt butter. Remove form heat; stir in corn syrup, rum extract, nutmeg, and sugar. Stir in egg just until blended. Pour mixture over coconut in each tart shell.
Bake at 350F 25 minutes or until cake tester I center comes out clean. Cool tarts in pan~ 10 min. With small sharp knife, loosen tarts from pan; carefully remove to wire rack to finish cooling


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