Easiest and Best -Blueberry-Coconut Tarts

"I made 1/2 the recipe first. But, I forgot and added 1 cup of coconut. Followed the recipe directions and prebaked shells for 10 min. Try to prick the shells on the bottom before baking. I forgot and nothing serious happened. Baked the tarts for 20 min. The filling was quite firm. We enjoyed them. I think I'll use double coconut all the time. I got 15 tarts. I had condensed milk left over so the next day I made more, 13 tarts this time. I didn't like the look of the mixture after the blueberries were mixed in yesterday, very blue looking. I even used frozen blueberries. You could add some flavoring if desired, taste the filling and see if you want to add anything more. Today I pre-baked the shells for 5 min. I put a few blueberries in the bottom of each shell, depending on size, I used 5-8 in each shell. These I baked for 15 minutes and they were a little runny in the middle. We liked them, there isn't any left. I think I'll try frozen raspberries next time. I'm posting the recipe the way it came to me."
 
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photo by Dorel photo by Dorel
photo by Dorel
Ready In:
30mins
Ingredients:
4
Yields:
28 tarts

ingredients

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directions

  • Prick bottom crust of premade tart shells, bake for 10 minutes, cool on wire rack.
  • In a bowl combine condensed milk, eggs, coconut, then stir in blueberries.
  • Spoon mixture into shells and bake 20 minutes or until filling is set.
  • You may sprinkle coconut over tops before baking.

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RECIPE SUBMITTED BY

<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at gmail.com. Use the @ sign and no spaces.</p>
 
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