My Mom made these delicious gems for my birthday, but her original recipe (see end of this post) used boxed pudding mix and canned whipped cream, and it was also a bit sweeter than we like. Here is a modified version, made from scratch and with less sugar. Still yummy!
Ingredients for tart shells
Pre-made, packaged tart cups (made of phyllo dough)
OR
24 sheets of phyllo dough, defrosted
6 Tbsp. butter, melted
Procedure for homemade tart shells
1) Either purchase mini tart shells pre-made, and bake according to package directions, or follow the procedure below to make your own.
2) Preheat the oven to 350 degrees. Melt 6 Tbsp. butter in a small saucepan.
3) Liberally brush 12 muffin cups in a muffin tin with melted butter.
4) On a clean counter, unroll the first 4 sheets of phyllo dough and leave them stacked on top of each other. Work quickly, as phyllo dough dries out fast. Use a 5" circle to cut out 2 circles of dough.
5) Move the 2 circles to two of the cups you brushed with butter in the muffin tin. Press them gently down into the cups and brush with melted butter again.
6) Repeat the process with the remaining sheets of phyllo dough until you have 12 muffin tins filled.
7) Bake the shells for 8 minutes or until lightly brown.
8) Gently remove from pan as soon they come out of the oven. Cool on a wire rack.
Ingredients for tarts
1 recipe Coconut Cream Pudding (already prepared, but without the meringue)
1 C.+ heavy whipping cream
1/4 C. powdered sugar
1/4 C. coconut flakes, toasted, for garnish
Procedure for tarts
1) Prepare Coconut Cream Pudding recipe as filling. Spoon into cooled tart cups.
2) Whip cream together with powdered sugar (can also use granulated sugar) to desired sweetness and stiffness.
3) Toast coconut flakes until lightly browned and crisp (for garnish).
4) Top filled tarts with a dollop of whipped cream and sprinkle with toasted coconut flakes.
The original recipe from my mom:
The original recipe from dessertfortwo.com, which describes the procedure for making the shells, appears at the link. There is also yet another version of the coconut filling there, if you want to try out something different.
Ingredients for tart shells
Pre-made, packaged tart cups (made of phyllo dough)
OR
24 sheets of phyllo dough, defrosted
6 Tbsp. butter, melted
Procedure for homemade tart shells
1) Either purchase mini tart shells pre-made, and bake according to package directions, or follow the procedure below to make your own.
2) Preheat the oven to 350 degrees. Melt 6 Tbsp. butter in a small saucepan.
3) Liberally brush 12 muffin cups in a muffin tin with melted butter.
4) On a clean counter, unroll the first 4 sheets of phyllo dough and leave them stacked on top of each other. Work quickly, as phyllo dough dries out fast. Use a 5" circle to cut out 2 circles of dough.
5) Move the 2 circles to two of the cups you brushed with butter in the muffin tin. Press them gently down into the cups and brush with melted butter again.
6) Repeat the process with the remaining sheets of phyllo dough until you have 12 muffin tins filled.
7) Bake the shells for 8 minutes or until lightly brown.
8) Gently remove from pan as soon they come out of the oven. Cool on a wire rack.
Ingredients for tarts
1 recipe Coconut Cream Pudding (already prepared, but without the meringue)
1 C.+ heavy whipping cream
1/4 C. powdered sugar
1/4 C. coconut flakes, toasted, for garnish
Procedure for tarts
1) Prepare Coconut Cream Pudding recipe as filling. Spoon into cooled tart cups.
2) Whip cream together with powdered sugar (can also use granulated sugar) to desired sweetness and stiffness.
3) Toast coconut flakes until lightly browned and crisp (for garnish).
4) Top filled tarts with a dollop of whipped cream and sprinkle with toasted coconut flakes.
The original recipe from my mom:
The original recipe from dessertfortwo.com, which describes the procedure for making the shells, appears at the link. There is also yet another version of the coconut filling there, if you want to try out something different.
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