Blueberry-Coconut Tartlets

 Pastry Chef Allyson Buchta, Phil’s Cookshop, Lexington, Kentucky

  Ingredient Quantity  



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

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.

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.

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