Hawaiian Tarts You Have To Try

Saturday, August 24, 2019

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Hawaiian Tarts

"A tropical tart with pineapple and coconut. These are quite and delicious."

Ingredients :

1 three/4 cups all-cause flour
1/2 cup confectioners' sugar
2 tablespoons cornstarch
1 cup butter, softened
1 teaspoon vanilla extract
1 cup pineapple preserves
half of cup white sugar
1 egg
1 1/2 cups flaked coconut
1/three cup confectioners' sugar for adornment

Instructions :

Prep :	Cook : 36M	Ready in :

Preheat oven to 350 tiers F (a hundred seventy five stages C).
In a huge bowl, blend collectively the butter, vanilla and confectioners' sugar till clean. Sift together the flour and corn starch. Add the flour combination to the bowl and stir by way of hand until a dough bureaucracy. Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the form of the cup.
In every cup, put 1 teaspoon of pineapple preserves. In a small bowl, Mix sugar and egg until nicely mixed. Stir in the flaked coconut and put 1 teaspoonful of the coconut aggregate onto each of the pineapple stuffed truffles. Bake inside the preheated oven for 25 to half-hour. Cookie crusts have to be slightly golden. Cool tarts within the pan for as a minimum 15 minutes earlier than trying to cast off. Lightly faucet mini muffin pans at the counter to loosen cakes. Dust lightly with confectioners' sugar before serving.

Notes :

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