Monday, February 18, 2013

Cream Cheese Coconut Tarts

Ah, a special treat from our past, which I made for hubby for Valentine's Day.  Individual serving tarts with a flaky cream cheese crust, and a sweet, chewy filling. Steve is partial to the coconut filling, but they can also be made with chopped nuts or raisins, or a combination. They make a beautiful presentation, and are fairly easy to make. 

My apologies for the blurry picture, I had to snap a picture quick with my phone before my family ate them all!

Leni's Notes:
~I have no idea where this recipe originated, but we've been making it for years, and they are somewhat fool-proof. OK, nothing is fool-proof, but even when these get messed up a little bit, they still work out. Very forgiving recipe.
~The original recipe calls for corn syrup. I have a moral objection to corn syrup. I used a simple syrup, made by boiling equal amounts of raw sugar and water until everything was dissolved and then cooled. I have also used agave syrup and brown rice syrup in the past, and have thought about trying maple syrup or honey. 
~I used a silicone pan, and did not need to grease the pans. Just make sure you let them cool completely before you try to remove them from the pan.


8 ounces cream cheese
2 cups flour
1 cup cold butter

2 eggs, lightly beaten
1 cup brown sugar
1/2 cup simple syrup
1 tablespoon vinegar
1 teaspoon vanilla
1/2 cup (1 stick) melted butter
2 cups chopped nuts, raisins, or shredded coconut


~Place flour and cream cheese in a medium mixing bowl and blend. 
~Cut in cold butter until crumbly and continue mixing until mixture forms a dough, using hands if necessary.
~Portion dough into 24 small balls.
~Lightly grease muffin tins and place one ball of dough in each cup.
~Press dough up onto cup sides, making a little "bowl" or "cup" shape.
~Put all filling ingredients into a separate bowl and mix until well-blended.
~Spoon filling evenly into the individual cups.
~Bake tins at 350 degrees for 15-20 minutes, until filling is slightly solidified (it will set a little more once out of the oven, but should still be slightly liquid once done).
~Let cool completely before removing from pan.


Blessings from my Valentine kitchen to yours,

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