Pies & Tarts

Pink Tarts


2 cups (500 mL) sugar
4 tbsp (60 mL) cornstarch
2 large eggs
2 cups (500 mL) whipping cream
2/3 cup (150 mL) fine unsweetened coconut
2 tsp (10 mL) vanilla
2 drops of red food colouring
36 unbaked regular tart shells, or 72 unbaked mini tart shells


Preheat oven to 400◦F (200◦C). Mix sugar with cornstarch in a medium sized bowl. Add lightly beaten eggs, whipping cream, coconut, vanilla and red food colouring. Stir together well. Fill tart shells ¾ full and bake on cookie sheet for about 10-15 minutes at 400◦F (200◦C) or until shells are slightly golden. Filling will be soft and not completely set. Filling will set while cooling. Makes 36 tarts or 72 mini tarts.