Coconut tarts are sweet and creamy. Filled with coconut and coconut milk goodness they’re sure to be a hit with your guests.
Pastry
5 cups flour
1 tbsp brown sugar
pinch salt
1 tsp baking powder
1 lb vegetable shortening
1 egg
2 tbsp cider vinegar
Cold water
DIRECTIONS
Mix first 5 ingredients together crumbly.
Mix egg, vinegar and enough water to make 3/4 cup liquid. Mix into dry ingredients. If the mixture is too dry add water a tbsp at a time until the pastry comes together. refrigerate for an hour.
Roll out pastry thin and cut into rounds. Place rounds in muffin tins and bake at 375 degrees Fahrenheit for about 20 minutes. Cool thoroughly.
Coconut filling
1/4 cup cashew milk
1/4 cup cornstarch
1 can coconut milk
1/3 cup sugar
pinch salt
1 tsp vanilla
DIRECTIONS
Mix sugar, coconut milk, sugar and salt into a pan. Bring to a boil and then reduce to medium heat. Dissolve cornstarch in cashew milk. Slowly incorporate mixture into pan. Continue boiling until thick while whisking. Add vanilla and scoop into baked pastry.
