Coconut Cream Crunch Tarts Recipe
Serve these up after Easter lunch or dinner.
1 package Tenderflake Tart Shells
1/3 cup flour
3/4 cup sugar
2 cups milk
1 tbsp vanilla extract
2 cups sweetened coconut flakes, toasted, divided
1/3 cup chopped macadamia nuts
1/4 cup prepared marzipan, optional
Orange food colour, optional
Dill sprigs, optional
Step 1: Bake tart shells according to package directions. Set aside.
Step 2: Mix together flour and sugar in a mixing bowl. Whisk in eggs. Set aside.
Step 3: Heat milk in a small saucepan over medium-high heat until it begins to simmer. Slowly whisk 1/2 cup 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 coconut. Set aside to cool.
Step 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.
Step 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.