| | |||
| Ingredients | Lbs. | Ozs. | Method |
| | |||
| CRUST | |||
| Pastry flour | 2 | Combine. | |
| Coconut, toasted, shredded | 5 1/3 | ||
| Baking powder | 1/3 | ||
| Unsalted butter | 2 | Add. Mix until mixture forms coarse | |
| crumbs. | |||
| Water | 8 | Add just enough water to form dough. | |
| | |||
| Total appr. wt. | 4 | 13 | |
| Instructions: Chill dough for 30 minutes. Place pastry in 3-in. tartlet pans. Bake at 400°F for about 10 minutes. Let cool. | |||
| FILLING | |||
| Condensed milk | 7 | Combine | |
| Eggs, lightly beaten | 1 | 8 | |
| Coconut, toasted, shredded | 10 2/3 | ||
| Blueberries | 5 | Fold in. | |
| | |||
| Total appr. wt. | 14 | 3 | |
| Instructions: Fill tart shells with filling. Bake at 400°F until done, about 25 minutes. Sprinkle the tops with shredded coconut. Yields 4 dozen 3-in. tartlets | |||
