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Tart: Sweet Coconut Tartlets

Source of Recipe

Nicholas Brudnicki


List of Ingredients

18 unbaked 2-inch tart shells
apricot jam
9 marachino cherries
1 cup water
1 cup sugar
3 1/2 cups coconut, shredded or flaked
3 eggs, lightly beaten
60 gm butter, melted
3 tbsp milk
1 tsp vanilla
1 tsp baking powder




Recipe

Place 1/2 teaspoon of apricot jam in each of the bottom of the tart shells.

For the filling, combine the water and sugar in a saucepan, stirring over heat until the sugar is dissolved.

Bring to a boil and boil for 3 minutes without stirring. Let cool for about 5 minutes.

Place the coconut in a bowl and add the sugar syrup, eggs, butter, milk, vanilla, baking powder and mix well. Spoon the coconut mixture evenly into the tart shells.

Top each tartlet with half a piece of marachino cherry.

Bake at 350 degrees Fahrenheit for 30 minutes. Let cool for 5 minutes before removing from their tins to a wire rack to cool.


YIELD: 18 Tartlets