Coconut-Strawberry Tartlets
Use purchased pastry shells and instant pudding mix to make this quick dessert. Serve with fresh strawberries for a delightful summertime treat.
Ingredients
-
1 box (10 ounces) frozen pastry tart shells, thawed (6 per package)
-
1 egg
-
1 tablespoon water
-
1 box (3 ounces, 4 servings) vanilla pudding and pie filling (not instant)
-
1 can (14 ounces) light coconut milk
-
1/3 cup sweetened flake coconut, coarsely chopped
-
1/4 teaspoon coconut extract
-
48 small to medium-size strawberries, green tops cut off (about two 1-pint baskets small or three 1-pint baskets medium-size)
-
1/2 cup strawberry jelly, melted
Directions
1.
Heat oven to 400 degrees F.
2.
On lightly floured surface, roll out each shell to form 6-inch circle. Mix egg with 1 tablespoon water in small cup. Brush edges of each tart lightly with egg wash. Fold edges in to form lip around edge of each tart. Prick center of each tart with fork.
3.
Bake in 400 degrees F oven for about 12 minutes or until golden brown. Remove from oven and gently press down center of tarts if puffed up. Cool on wire rack.
4.
Whisk together pudding and coconut milk in small saucepan. Stir in flake coconut. Cook, according to package directions, until thickened, 12 to 15 minutes. Remove from heat. Stir in coconut extract. Press plastic wrap onto surface of pudding. Refrigerate until cool to the touch.
5.
To assemble, evenly divide pudding among tart shells. Place strawberries, hulled side down, over pudding. Lightly glaze strawberries with melted strawberry jelly. Cut tarts in half and serve immediately.
Nutrition information
Calories 238, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 18 mg, Sodium 193 mg, Carbohydrate 34 g, Fiber 2 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Strawberry Bavarian Pie
Ladyfingers lining this creamy chilled fruit pie recipe create an elegant crowning appearance.
See RecipeMore Great Recipe Ideas from Family Circle
