½cupsugar scant; leave out if using sweetened coconut
2eggs
2tablespooncondensed milk
1tablespooncustard powder or cornstarch
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Instructions
Roll out chilled pie dough on a floured surface to ¼" 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.
Strawberry Tartlets
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.
Coconut Tartlets
Mix all coconut filling ingredients together and fill into crust molds.
Strawberry-Coconut-Tartlets
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.
Keyword Strawberry Coconut Tartlets
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