Coconut Tart
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| photo by Charles Haynes |
My last tart for today! Can't say I've loved coconut all my life and as a matter of fact I still haven't completely warmed up to it, I'm getting there though. Some foods or ingredients I had to acquire a taste for like parsley for example. Now, I love it a Have you ever started out not liking something but as you ate it, it began to taste better and better? As much as I love food, not everything I eat now is what I ate when I was a kid. I was really finicky when I was growing up, but now not so much. Good thing for me!
Ingredients:
12 (2 inch) frozen mini tart shells
1/4 cup melted butter
1/4 cup white sugar
1 egg
2 teaspoons evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut + extra for garnish
2 tablespoons strawberry jam
1/4 cup melted butter
1/4 cup white sugar
1 egg
2 teaspoons evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut + extra for garnish
2 tablespoons strawberry jam
Powdered sugar
Preheat oven to 375 degrees F. Place frozen mini tart shells on a baking sheet. Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack. Top with remaining coconut and sprinkle powdered sugar over the top.
Preheat oven to 375 degrees F. Place frozen mini tart shells on a baking sheet. Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack. Top with remaining coconut and sprinkle powdered sugar over the top.
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