Recipe: Coconut Cream Crunch Tarts

Makes 12 servings

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


  1. Bake tart shells according to package directions. Set aside.
  2. Mix together flour and sugar in a mixing bowl. Whisk in eggs. Set aside.
  3. 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.
  4. 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.
  5. 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.