Pastry Chef Allyson Buchta, Phil’s Cookshop, Lexington, Kentucky
|Toasted shredded coconut, divided||1-1/3 cups|
|Baking powder||1/8 teaspoon|
|Unsalted butter||1/2 cup|
|Condensed milk||1 (14-ounce) can|
|Eggs, lightly beaten||2|
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 400ºF. 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.
YIELD: 6 portions