Ingredientes para The Best And Easiest Raspberry Coconut Jam Tarts Ever
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Como fazer The Best And Easiest Raspberry Coconut Jam Tarts Ever
- Prepare 1 (14.1 ounce) package of refrigerated pie crusts according to package directions. Cut and fit into 24 mini tart tins.
- Press the dough evenly against the bottom and sides of each tart tin.
- (Alternatively, use 24 pre-made mini tart shells.)
- In a medium bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1/2 cup granulated sugar until light and fluffy.
- Add 2 large eggs, one at a time, beating well after each addition until smoothly blended.
- Stir in 1 cup sweetened shredded coconut and 1 teaspoon pure vanilla extract.
- Spoon 1/2 teaspoon raspberry jam into the bottom of each tart shell.
- Fill each tart shell about 2/3 full with the coconut mixture.
- Bake on the bottom shelf of a preheated oven at 300°F (150°C) for 15-20 minutes, or until the tarts are golden brown and set.
- Let the tarts cool slightly in the tins before carefully removing them.
- Serve and enjoy your irresistible raspberry coconut jam tarts!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
24g
Fat
29g
Carbs
4g
