Chinese-Style Coconut Tarts

Ingredients

Pastry:

• 2 Tablespoons confectioners' sugar
• Pinch of salt
• 1 cup all-purpose flour
• 5 Tablespoons unsalted butter, softened
• 1 tsp. evaporated milk
• 2 Tablespoons beaten egg*

Filling

• 1/4 cup milk
• 1/2 cup confectioners' sugar
• Pinch of salt
• 1 Tablespoon butter
• 1/3 cup sweetened shredded coconut
• 2 large eggs, beaten, *plus leftover beaten egg from pastry
• 3 Tablespoons whipping cream
• 2 teaspoons vanilla pudding mix
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon baking powder

Directions

1. To make pastry: Stir together the 2 Tbsp. confectioners' sugar, pinch of salt, and all-purpose flour. Cut in the softened butter until stiff dough forms. Mix in the evaporated milk and 2 Tbsp. beaten egg until combined, but do not over mix.
2. Refrigerate the dough for half an hour.
3. To make filling: In a medium saucepan, mix together the 1/4 cup milk, 1/2 c. confectioners' sugar, pinch of salt, and 1 Tbsp. butter over medium heat, until butter melts. Remove from heat and stir in shredded coconut. Stir in beaten eggs, whipping cream, pudding mix, vanilla, and baking powder until thoroughly combined.
4. To make tarts: Divide the pastry dough into 10 equal pieces. In 10 lightly-greased mini tart pans (2-3 inches in diameter), press a piece of dough so that it covers the bottom and sides. Divide the filling evenly among the tart pans. Place pans on a cookie sheet and bake in a 375 degree Fahrenheit for 15 minutes, or until golden brown on top. Open oven door slightly and let tarts sit for another 15 minutes. Remove tarts from pans and let cool. Serve within two days, or freeze and reheat in the microwave.

**This recipe is originally from Wantamien, but I converted it into the customary system for Americans, haha. I also wrote out the directions.