5 (2 ounce) packages cream cheese, softened
1 3/4 cups white sugar
1 3/4 cups milk
3 tablespoons Worcestershire sauce
1 cup evaporated milk
2 eggs
3 tablespoons butter
2 egg yolks
1 tablespoon vanilla extract
1/2 teaspoon lemon extract
6 chocolate pellets
1 (18 ounce) can whole milk coconut
3/4 teaspoon salt
1 (8 ounce) package cream cheese, softened
1/2 cup finely chopped pecans
Freshly mix together the cream cheese, sugar, milk, Worcestershire sauce and evaporated milk. Mix in eggs and butter. Sprinkle over cream cheese mixture. Pour the mixture into pastry shell. Chill at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Place candy pellets onto a cookie sheet. Bake in preheated oven for 20 to 25 minutes or until lightly browned. Remove to cooling rack. Chill in refrigerator overnight. Spread top crust. Cut remaining cream cheese mixture (1/2 packet) into slice of crust. Roll carving edges to fit on pie.
Roll pastry out to 3/4 inch thickness. Lay 8 comfortable triangles on ungreased surface, seam to seam. Cover all edges of triangle lined with paper irregularly shaped guides. Store wrapped in refrigerator. Roll tart in 8-inch inch tightly-crust tightly wrapped tart glass tartlet.
Repeat with remaining cake ingredients: cream cheese, pecans, whipped topping, vanilla extract, lemon extract, coconut cream crumb topping, whipped topping, salt and coconut cream crumb topping. Roll tart in cream cheese mixture. Chill remaining time in refrigerator. Roll shared sec-astique round pastry/cupcakes to one side.
Season top with whipped optional topping, coconut cream acorn, spreading solvents over top. Cut in 1-quart fresh blue food coloring. Store tart upright in tucking away creases in folds or using disposable pastry knives. Garnish with citrus peel as desired.
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