For the Love of...: ...Coconut Tarts

This dessert is typical of Hong Kong style bakeries and are dead simple to make especially since tart shells are readily available at any store.  Coconut tarts have a light and airy filling rich in flavour with a slight chewy texture and topped with a festive glace cherry.  The filling can be made the night before and put in the oven an hour before guests arrive.  In my opinion, they taste best fresh out of the oven with a cold glass of milk. 

Ingredients (Yields ~2 dozen tarts)

-Store bought tart shells (I use the Tenderflake brand)
-1/2 cup water
-3/4 cup sugar 
-3 tbsp butter
-1/2 cup fine unsweetened shredded coconut
-2 eggs, beaten
-1 tbsp evaporated milk or regular milk
-1/2 tsp baking powder
-1 tsp vanilla extract
-24 Glace cherries

Method

Read the defrosting instructions on the store bought tart shells and plan accordingly.  The Tenderflake tart shells only need to be out of the freezer for 10 minutes so I take them out just before I fill them.

1.  Preheat the oven to 300 F.

2.  Boil the water and dissolve the sugar in a medium sized saucepan.  Take the pan off the heat, add the butter and stir until melted.

3.  Add the shredded coconut and cool in the fridge for 15 minutes.

4.  After the mixture has cooled, stir in the beaten eggs, evaporated milk, baking powder and vanilla extract.  Cool in the fridge for at least another hour.

5. Place the tart shells on a baking sheet and fill the shells almost to the top.

6. Add a whole or half a glace cherry, depending on your tastes.  

7. Bake for 45 minutes or until they are golden brown.  

8.  Cool for 10 minutes and serve.

The cherries tend to sink a little bit while baking so if you want it to look extra pretty, you might want to add another half of a cherry on top after it comes out of the oven.

Enjoy!