Strawberry and Coconut Tartlets / Mini-Pies Recipe
Whether you call them tartlets or mini pies, these baked goods are sure to satisfy and go great with a hot beverage.
Strawberry Coconut Tartlets
AuthorRegina | Leelalicious
1recipe pie crust doughbought or https://leelalicious.com/strawberry-rhubarb-pie-with-pie-crust-recipe/
2-3tbspbrown sugaror to taste
1cupfresh grated coconut
1/2cupsugar scant; leave out if using sweetened coconut
1tbspcustard powder or cornstarch
Roll out chilled pie dough on floured surface to 1/4" thickness. Using a biscuit cutter or glass cut out circles for the crust and smaller circles as second crust for strawberry tarts. Press into tartlet molds or ramekins.
Stir whole or sliced/cubed strawberries together with brown sugar to taste. Place a couple spoons of strawberry filling into crust molds and close with another crust circle. Poke a few holes into top to allow steam to escape or (barely) cut a few lines.
Whisk egg white and water for egg wash and brush over strawberry tartlets.
Mix all coconut filling ingredients together and fill into crust molds.
Fill half of tartlet with strawberry filling and top it off with a couple spoonfuls of coconut filling for a combined flavor experience.
Bake tartlets at 350F for 30-40 minutes. Let cool on wire rack before serving.