Published December 20, 2007 by
If you've made coconut cookies, chances are you'll really enjoy coconut tarts.
Cook the coconut, sugar, and milk until very thick, stirring frequently. Stir in the cornstarch, butter, and egg yolk; cook over low heat for 5 minutes, stirring constantly. Cool. Preheat oven to 400 degrees.
Sift the flour, salt, and baking powder in a bowl. Cut in the shortening with a pastry blender or 2 knives; add the water, tossing lightly until a ball of dough is formed. Roll out 1/8 inch thick on a lightly floured surface; cut into 3 inch rounds or squares. Place a teaspoon of the coconut mixture on half of the pastry and cover with other half, sealing the edges with a little water or egg white. Arrange on a cookie sheet and brush with the cream. Bake for 15 minutes or until delicately browned.