Paulette Vickery's Recipes

Shaker Coconut Cream Tarts

pies

1/4 cup sugar
1/4 cup flour, plus
1 tablespoon flour
1/4 teaspoon salt
2 cup milk
1 single shreaded coconut
2 each egg yolks, beaten with
1/4 cup sugar
1/4 cup sugar
1 tablespoon butter
1 teaspoon vanilla

Combine 1/4 cup sugar, flour, and salt in a double boiler. Stir in milk slowly. Cook over boiling water until thick as custard sauce. Cover and cook 12 minutes longer, stirring occassionally. Stir a little of this hot mixture into egg yolks that have been beaten with 1/4 cup sugar. Stir egg yolk mixture into mixture indouble boiler. Cook about 2 minutes, or until thick. Remove from heat, and add butter and vanilla. Cool. Pour into baked tart shells. Top with unsweetened whipped cream. Sprinkle generously with coconut.

Yield: 12 servings



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