Coconut Cream Tarts

YIELD: Makes 8 tarts

Ingredients

3/4 cup sugar

1/3 cup all-purpose flour

4 large eggs

2 cups milk

1 cup sweetened flaked coconut

1 tablespoon vanilla extract

1 (8-oz.) package frozen tart shells

Sweetened whipped cream

Additional coconut

 Preparation

Whisk together sugar, flour, eggs, and milk in a heavy saucepan. Cook over medium heat, whisking constantly, 10 minutes or until a chilled pudding-like thickness. Remove from heat; stir in 1 cup sweetened coconut and vanilla. Cover and chill 6 to 24 hours. Bake frozen tart shells according to package directions, and cool completely. Spoon custard into tart shells. Dollop with sweetened whipped cream; sprinkle with additional coconut.

Southern Living, DECEMBER 2010

Recipe Source: http://www.myrecipes.com/recipe/coconut-cream-tarts-50400000108721/

Dana's Notes: This recipe calls for a regular muffin-size pan, but you could use a mini muffin/tassie pan for a smaller cookie-like dessert. Just use a recipe for tassie cups to make your own tart shells, and instead of filling them with the called-for mixture, use this coconut cream mixture instead.