MINI COCONUT TARTS RECIPE RECIPES

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MINI COCONUT TARTS | JUST A PINCH RECIPES



MINI COCONUT TARTS | Just A Pinch Recipes image

Little tarts with jam in the bottom and a coconut filling, delicious! I always make them at holidays, especially, as my daughter & granddaughter love them.

Provided by Judy W @zoobie

Categories     Other Desserts

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 8

12 - (2") frozen mini tart shells
1/4 cup(s) melted butter
1/4 cup(s) white sugar
1 - egg
2 teaspoon(s) evaporated milk
1 teaspoon(s) vanilla extract
1 can(s) flaked coconut
2 tablespoon(s) strawberry jam

Steps:

  • Preheat oven to 375^. Place frozen mini tart shells on a baking sheet. Beat the butter, sugar, egg, evaporated milk and vanilla, 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 Tbsp. of the coconut mixture. Bake in preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

MINI COCONUT CHOCOLATE TARTS - 500,000+ RECIPES, MEAL ...



Mini Coconut Chocolate Tarts - 500,000+ Recipes, Meal ... image

"For the chocolate and coconut lovers. Simple and quick recipet to end any dinner just right."

Total Time 2 hours

Prep Time 20 minutes

Yield 12

Number Of Ingredients 8

For crust:
2 Egg whites
200 grams Sweetened Coconut chopped
1 teaspoon Sugar
For filling:
6 ounce Semisweet chocolate chopped
1/2 cup Heavy cream
1 tablespoon Vanilla

Steps:

  • "Preheat oven to 350F (180C). Filling: In a small sauce pan add cream, vanilla and chocolate. Melt slowly over medium low heat stirring occasionally. Crust: Lightly whisk egg whites and sugar for a minute or so, add coconut and mix well. Grease mini muffin pan with butter or oil spray. Press one tablespoon of coconut mixture into mini muffin pan forming a thin cup to the top of the muffin pan. Cook for 7 or 8 minutes until sides are light golden brown then allow to cool down to room temperature in muffin pan. Fill each coconut cup with chocolate and refrigerate for 2 hours still in muffin pan. Carefully remove from muffin pan by using a knife to release outer coconut from pan. As an alternate of semisweet chocolate, you can use Toblerone chocolate. "

Nutrition Facts : Calories 92 calories, FatContent 6.09699180067222 g, CarbohydrateContent 9.50553703849575 g, CholesterolContent 6.79291667532215 mg, FiberContent 0.836310944968106 g, ProteinContent 1.29711581856413 g, SaturatedFatContent 3.65812850991368 g, ServingSize 1 1 Serving (26g), SodiumContent 12.6678904397592 mg, SugarContent 8.66922609352764 g, TransFatContent 0.291156357350312 g

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