LONDON- ENGLAND
Coconut Tarts
Original Recipe Yield 12 mini tarts
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
- 2 tablespoons strawberry jam
Directions
- Preheat oven to 375 degrees F (190 degrees C). 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.
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