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Blueberry-Coconut Tartlets

Blueberry-Coconut Tartlets

6 portions


  • 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



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.