Treat the family to some yummy Easter themed tarts, topped with a chocolate mini Easter egg or jelly bean.
|1||Package Tenderflake® Tart Shells|
|⅓ cup||(80 mL) Sugar|
|½ cup||(125 mL) Coconut water|
|½ tsp||(2 mL) Vanilla|
|½ cup||(125 mL) Evaporated milk|
|1 cup||(250 mL) White chocolate chips|
|1 cup||(250 mL) Shredded unsweetened coconut|
|½ tsp||(2 mL) Green food colouring|
|Chocolate mini Easter eggs or jelly beans|
PREHEAT oven to 450°F (230°C).
ARRANGE tart shells on a baking sheet.
COMBINE sugar and coconut water in a medium saucepan and bring to a boil. Cook until sugar is dissolved, remove from heat and set aside to cool to room temperature.
WHISK eggs into sugar and coconut water mixture. Stir in evaporated milk and vanilla. Strain mixture through a sieve and fill tart shells. Bake tarts for 15-20 minutes or until the pastry is golden and the filling is slightly puffed.
Cool on a wire rack.
MELT white chocolate in a microwave oven for about one minute, stirring halfway through. Combine chocolate with coconut in a small bowl. Stir in green food colouring until well combined. If a darker green colour is desired, add a few more drops of food colouring.
SPREAD a heaping spoonful of chocolate coconut mixture on each tart. Garnish each tart with three coloured eggs or jellybeans.
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