Recipe: Coconut Cream Crunch Tarts
Tianna Robinson | March 28th, 2013
Makes 12 servings
Ingredients:
1 Package Tenderflake® Tart Shells
1/3 cup (80 mL) flour
3/4 cup (175 mL) sugar
4 eggs
2 cups (500 mL) milk
1 tbsp (15 mL) vanilla extract
2 cups (500 mL) sweetened coconut flakes, toasted, divided
1/3 cup (80 mL) chopped macadamia nuts
¼ cup (60 mL) prepared marzipan, optional
Orange food colour, optional
Dill sprigs, optional
Preparation:
- Bake tart shells according to package directions. Set aside.
- Mix together flour and sugar in a mixing bowl. Whisk in eggs. Set aside.
- Heat milk in a small saucepan over medium-high heat until it begins to simmer. Slowly whisk 1/2 cup (125 mL) of milk into the egg mixture, whisk back into pan. Cook for 4-6 minutes or until thick. Remove from heat and stir in vanilla and 1 cup (250 mL) coconut. Set aside to cool.
- Divide macadamia nuts between the tart shells. Spoon or pipe, using a piping bag, the filling into the tart shells. The tarts will be very full. Sprinkle with remaining toasted coconut.
- Work the food colouring into the marzipan with gloved hands until you have the desired colour. Shape into 12 tiny carrots. Poke the top of each carrot with a toothpick and insert a small sprig of dill for the carrot top. Top tarts with marzipan carrots for an Easter treat.