Filled with toasted coconut, pecans, and a Sweetened Whipped Cream, these delicious Coconut-Pecan Tartlets are the perfect teatime treat for Thanksgiving. Coconut-Pecan Tartlets pictured with Chocolate-Cranberry Oat Bars.
Coconut-Pecan Tartlets
Serves: 12
Ingredients
- 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
- 2 large eggs, divided
- 1 tablespoon whole milk
- ½ cup light brown sugar, firmly packed
- ½ cup chopped toasted pecans
- ¼ cup toasted, minced dried unsweetened coconut
- 3 tablespoons light corn syrup
- 1 tablespoon unsalted butter, melted
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 recipe Sweetened Whipped Cream (recipe follows)
Instructions
- Preheat oven to 450°.
- Lightly spray 12 (2¾-inch) tartlet pans with cooking spray.
- On a lightly floured surface, unroll pie dough. Using a 3¼-inch round cutter, cut 12 rounds from dough, reserving scraps. Press dough rounds into prepared tartlet pans, trimming excess dough as necessary. Using the large end of a chopstick, press dough into indentations in sides of tartlet pans. (See Tartlet Crust How-tos on page 125.) Prick bottoms of pie dough with a fork to prevent puffing.
- Place tartlet pans on a rimmed baking sheet. Freeze for 15 minutes.
- Bake until very light golden brown, approximately 5 minutes. Let tartlet shells cool completely.
- Line another rimmed baking sheet with parchment paper.
- Using a 1½-inch leaf-shaped cutter, cut 12 leaves from dough scraps. Place on prepared baking sheet. Using a sharp paring knife, etch veins in dough leaves. (See Pastry Leaf How-tos on page 124.)
- In a small bowl, combine 1 egg and milk, whisking well. Using a pastry brush, brush egg wash lightly onto dough leaves.
- Bake until leaves are golden brown, approximately 5 minutes. Let cool completely.
- In a medium bowl, combine brown sugar, pecans, coconut, corn syrup, melted butter, vanilla extract, salt, and remaining 1 egg, stirring well. Divide mixture among tartlet shells, filling each no more than three-fourths full.
- Bake until set and slightly puffed, 11 to 13 minutes. Let cool completely.
- Just before serving, place Sweetened Whipped Cream in a piping bag fitted with a medium open-star tip (Wilton #32). Pipe a rosette of whipped cream onto each tartlet.
- Garnish each tartlet with a pastry leaf, if desired.
Notes
Make-Ahead Tip: Tartlets and leaf garnishes can be made a day ahead. Place each in an airtight container. Store leaf garnishes at room temperature. Refrigerate tartlets until needed. Pipe whipped cream, and garnish just before serving.
Sweetened Whipped Cream
Serves: 1½ cups
Ingredients
- 1 cup cold heavy whipping cream
- 3 tablespoons confectioners’ sugar
- ¼ teaspoon vanilla extract
Instructions
- In a medium mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until stiff peaks form.
- Use immediately.
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