Coconut Blackberry Tartlets

Juicy, ripe blackberries bursting with tart flavor harmonize perfectly with subtle coconut cream- and in one convenient bite.  All you need is an incredibly good looking man to feed them to you one by one.  And no need to even feel guilty about the situation, these babies are practically healthy*. 

"Tart" shells
  • 4 cups sweetened shredded coconut
  • 4 egg whites
Coconut filling
  • 1 14oz can coconut milk
  • 1 cup sugar
  • 2 cups water
  • 1/2 cup corn starch
  • 48 blackberries
  1. Preheat oven to 350°F.  Gently whip egg whites in a bowl, and add shredded coconut.  Press a spoonful of coconut mixture into each well of a greased mini muffin tin.  
  2. Bake tart shells for 9-12 minutes, or until edges are golden brown.  Remove from oven and allow to cool in the pan.
  3. Meanwhile, in a saucepan whisk together 1 cup water, coconut milk, and sugar, and bring to a boil.
  4. In a separate bowl, whisk together the corn starch and 1 cup water.
  5. When the coconut milk is boiling, reduce to a simmer and slowly add in the cornstarch slurry whisking constantly.  Continue stirring over low heat until mixture thickens, about 5 minutes.
  6. Spoon or pipe the coconut filling into cooled tart shells, and place one blackberry on each tartlet.  Refrigerate for at least a half an hour.

Yields 48 tartlets.

**Absolutely no math involved... but there is no added butter or oil so in dessert world, that means healthy.

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