Recipes: Desserts

Blueberry Coconut Tartlets

Pastry Chef Allyson Buchta, Phil’s Cookshop, Lexington, Kentucky

To accent the lush tropical feeling of these Blueberry-Coconut Tartlets, plate them with mango sorbet, mango slices and more fresh blueberries.


  • Flour: 1 cup
  • Toasted shredded coconut, divided: 1-1⁄3 cups
  • Baking powder: 1⁄8 teaspoon
  • Unsalted butter: ½ cup
  • Condensed milk: 1 (14-ounce) can
  • Eggs, lightly beaten: 2
  • Blueberries: 2 cups


  • To prepare the crust: In a bowl, combine flour, 1⁄3 cup of the coconut and the baking powder
  • Stir until blended
  • Using a pastry blender, cut in butter until coarse crumbs form
  • Mix in 2 tablespoons water
  • Knead mixture to form a dough
  • Wrap in plastic
  • Chill at least 30 minutes
  • Preheat oven to 400°F
  • On a lightly floured surface, divide dough into 6 equal pieces
  • Roll each into a 4-inch circle
  • Place pastry in six 3-inch tartlet pans
  • Prick bottom crusts
  • Bake 10 minutes
  • Cool on a wire rack
  • In a bowl, combine condensed milk, eggs and the remaining 1 cup coconut
  • Stir in blueberries
  • Spoon about 1⁄3 cup mixture into each shell
  • Bake until filling is set, about 25 minutes
  • Sprinkle with shredded coconut and serve with mango sorbet, if desired


  • Number of servings (yield): 6