Coconut Tarts With Pumpkin Cranberry Filling Food

COCONUT TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
• Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
• Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

THE BEST AND EASIEST RASPBERRY COCONUT JAM TARTS EVER!!!

Steps:

• Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
• Cream butter and sugar.
• Add eggs, one at a time, beating until smoothly blended.
• Stir in coconut and vanilla.
• Spoon 1/2 teaspoon jam into each tart shell.
• Cover each tart 2/3 full with coconut mixture.
• Bake on bottom shelf at 300°F for 15-20 minutes or until golden brown.
• Cool slightly then remove from pans. Makes 2 dozen tarts.

PUMPKIN CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
• In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
• Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
• Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)

CRANBERRY COCONUT TARTS

Steps:

• Place about 5 cranberries into each tart shell.
• Combine egg, sugar, butter, vanilla, and coconut. Spoon filling over cranberries.
• Bake at 325F for 20 to 25 minutes or until rich brown in colour.
• (If using 2-inch tarts place 3 cranberries in each tart shell.).

COCONUT TARTS

Steps:

• Make the pastry. In a mixing bowl, add the melted buter and powdered sugar and mix until combined. Then add the milk and 6 tablespoons of the beaten egg. Combine. In 2 batches, add the flour. The mixture will start to get thick so use 2 round bladed knifes and cut through until the mixture resembles lumps as in the photo. Then use your hand and gather the pastry together until it becomes one big lump! Wrap in plastic wrap and let it rest in the fridge whilst you make the filling below.
• Make the filling: In a saucepan on low heat, heat the butter, milk, powdered sugar and salt. Stir until the butter has melted and the mixture starts to simmer. Switch off the heat and add the coconut. Stir well and set aside until cool or around 20 - 30 minutes.
• Once the coconut filling has cooled, add the 4 beaten eggs PLUS the remainder left from the pastry. Mix well to combine then add the cream, custard / vanilla pudding powder, vanilla extract and baking powder. Combine well then cover in plastic wrap and refrigerate for 30 minutes so it can firm up a little.
• Preheat the oven to 375 F / 190 C. Make the tarts. Take the pastry from the fridge and knead it slightly so it is pliable. Then roll out as thin as possible. I divided my pastry in to 2 batches so it was manageable on the work top. Take a pastry cutter suitable for the size pan you are using and cut discs to fit. For this recipe, I used 2 regular cupcake pans as you see in the photo. This yielded 24 tarts. Butter the cupcake pan very well so the pastry does not stick when baking.
• Place the tart discs in to the cupcake pan and gently push down then take a fork and prick holes in the bottom of each pastry disc.
• Take the filling from the fridge and give it a stir, then fill each cup with the mixture until nearly full.
• Place in the oven for 15 minutes then switch off the oven and leave the door closed for 10 minutes. The tarts will continue to brown a little after the oven is off. Then transfer on to a cooling rack. Serve warm or cold with a nice cup of tea!

COCONUT TARTS WITH PUMPKIN-CRANBERRY FILLING

Steps:

• Preheat oven to 350̊ F. Coat (2) 12-cup or (1) 24-cup miniature muffin pans with nonstick cooking spray. In a small bowl combine the granulated sugar , the egg whites and the coconut. Mix until the coconut is moistened. Spoon 1 Tablespoon coconut mixture into each muffin cup. Press onto the bottom and sides to form a well for holding filling. Bake until the tarts are golden brown, about 12 - 14 minutes. Remove pan(s) to a rack and cool completely. Gently remove from pans (running a thin knife around tart to loosen, if necessary). (The tarts may be made 2 days in advance and kept in an airtight container at room temperature. In a large bowl combine the cream cheese, the powdered sugar, the ricotta, the pumpkin, the cinnamon, the ginger and the cloves. Beat until the mixture is well combined and smooth. Fold in the whipped cream and the cranberries. Cover bowl and refrigerate for 1 hour. At serving time fill each tart shell with some of the pumpkin mixture. Transfer tarts to a large serving platter.