Blueberry-Coconut Tartlets

By jeenikeen

Ingredients

• 1 cup Flour
• 1-1/3 cups Toasted shredded coconut, divided
• 1/8 teaspoon Baking powder
• 1/2 cup Unsalted butter
• 1 (14-ounce) can Condensed milk
• 2 Eggs, lightly beaten
• 2 cups Blueberries

Details

Servings 1
Adapted from bcblueberry.com

Preparation

Step 1

1. 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.

2. Preheat oven to 400ºF. 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.

3. 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.

Yield : 6 portions