Bakers Journal

Blueberry-coconut tartlets

November 7, 2007
By Brooke Shaw

A tart with the sweet mixture of blueberries and coconut.


Flour – 1 lb.
Toasted shredded coconut, divided – 8 oz.
Baking powder – 1/6 oz.
Unsalted butter – 1 lb.
Water – 4 oz.
Condensed milk – 3 lbs., 8 oz.
Eggs, lightly beaten – 12 oz.
Blueberries – 2 lbs., 8 oz.

1. Prepare the crust by combining flour, 1/3 of the coconut and baking powder. Add butter to form coarse crumbs. Add just enough water to form dough.   Chill at least 30 minutes. 
2. Place pastry in 3-inch tartlet pans.  Bake at 400 F for about 10 minutes. Cool.
3. Combine condensed milk, eggs and the remaining coconut.  Fold in blueberries. Fill tart shells. Bake until done, about 25 minutes. Sprinkle with shredded coconut.


Yield: 2 dozen
Credit: U. S. Highbush Blueberry Council,

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