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Coconut Eggnog Tarts

Source of Recipe

www.cyber-kitchen.com


List of Ingredients

1 cup unsifted all purpose flour
5 tablespoons sugar, divided
1/4 teaspoon ground nutmeg, divided
1/2 cup butter or margarine, softened, divided
1/3 cup flaked coconut
1/4 cup light corn syrup
1/4 teaspoon rum extract
1 large egg beaten


Recipe

Preheat oven to 350 degrees and generously grease 18 mini-muffin pan cups Ð set aside. In medium bowl, mix flour, 4 tablespoons sugar and 1/8 teaspoon nutmeg. With hands, knead in 7 tablespoons butter until blended and mixture can be formed into a ball.

Divide dough evenly into 18 pieces; press each piece into prepared mini muffin tin to line sides and bottom. Sprinkle coconut into each tart shell, dividing evenly, set aside. In small saucepan, melt remaining butter. Remove pan from heat; stir in corn syrup, rum extract and remaining sugar and nutmeg. Stir in egg just until blended. Pour mixture over coconut in each tart shell, dividing evenly.

Bake 25 minutes or until cake tester inserted in center of tarts comes out clean. Cool tarts in pans, on wire racks approximately 10 minutes. With small sharp knife, loosen tart from pans; carefully remove to wire rack to cool completely