Filled with a creamy mixture that includes evaporated milk and butterscotch flavored
morsels, and paired with the sweet crunch of a coconut crust, these delicious hand-held
desserts will surely satisfy.
2/3 cup (5 fluid ounce can) NESTLÉ® CARNATION® Evaporated
1/4 cup water
2 tablespoons cornstarch
1/8 teaspoon salt
NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
1 tablespoon butter
1 1/2 cups all-purpose flour
1 cup plus
two tablespoons sweetened flaked coconut, divided
2 tablespoons granulated sugar
1/2 cup (1 stick) butter, cut into small pieces
1 to two tablespoons
Butterscotch Filling: Whisk together evaporated milk, water and cornstarch and
salt in small saucepan. Cook over medium heat, stirring constantly, until mixture
begins to thicken. Remove from heat.
Stir in morsels, butter and vanilla extract
until smooth. For a smoother sauce, strain through metal strainer.
Coconut Crusts: Preheat oven to 375 degrees F. Grease 12, 2 1/2-inch muffin cups.
Line small baking sheet with foil.
Place flour, 1 cup coconut, sugar and salt in food processor fitted with metal
blade. Process until finely chopped.
Add butter and 1 tablespoon water and pulse
until fine crumbs are formed.
Divide mixture evenly between muffin cups and press
onto bottom and halfway up sides. Pierce bottom of each crust several times.
Bake crusts for 15 minutes or until light brown around edges, re-piercing bottoms
of crusts after 8 minutes.
While baking the crust, toast remaining 2 tablespoons
coconut on prepared baking sheet in same oven for 8 minutes or until light golden
Cool coconut crusts in cups and toasted coconut completely on wire racks.
To serve, remove crusts from pans to serving platter with tip of knife.
a heaping measuring tablespoon of Butterscotch Filling into each crust.
Prep: 10 mins Cooking: 20 mins Level: Intermediate Cooling: 60 mins Yields: 12 tartlets
By: NESTLÉ TOLL HOUSE
Reprinted with permission from
VeryBestBaking.com and Nestlé®.