Blueberry Coconut Tartlets - Blueberries
Recipe by Pastry Chef Allyson Buchta, Phil’s Cookshop, Lexington, Kentucky
Ingredients
- 1 cup flour
- 1-1/3 cups toasted shredded coconut, divided
- 1/8 teaspoon baking powder
- 1/2 cup unsalted butter
- 1 (14-ounce) can condensed milk
- 2 eggs, lightly beaten
- 2 cups blueberries
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