A recipe for mini fruit tarts using pastry shells, vanilla coconut filling, and topped with fresh summer fruits of blueberries and cherries. Serve this fruit recipe for breakfast or brunch.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Brunch
Cuisine: American
Keyword: blueberries, snack food
Servings: 8
Author: Laura Warnke
Ingredients
1- 1.9oz.package frozen Mini Fillo ShellsQuantity 15 shells
you can also substitute mini puff pastry shells
Filling
1-7 oz.can coconut milk
1/4cupsugar
1/4cupcornstarch
1/8tspsalt
1tspvanilla extract
Fresh Fruit Ideas
1/2cupblueberries
1/2cupfresh tart pitted cherriesYou could also substitute diced apples, peaches, or mangoes. Whatever happens to be in season.
Instructions
Thaw the mini Fillo shells for 15-20 minutes, until room temperature.
To make the filling, in a medium saucepan combine the coconut milk, cornstarch, sugar, and salt. Whisk together until smooth. Over medium low heat cook the mixture; stirring constantly until thickened. Don't walk away, as it will thicken fairly quickly! Remove from heat and stir in the vanilla.
Let the filling cool completely.
Pit the cherries and cut up other fruits as necessary.
To assemble, place the Fillo shells on a serving platter and with a small spoon, place the cooled filling into each shell. Arrange your fruits on top. Serve and eat.
Refrigerate the tarts if you will not be serving them within 1-2 hours.
Notes
Serves 6-8 people. You can easily double or triple this recipe if you will have quite a few guests. Figure 2 per person.