Description
Indulge in the irresistible combination of tangy rhubarb and sweet coconut in these easy-to-make Rhubarb Coconut Macaroon Tarts. With a flaky crust and a vibrant filling, these tarts are the perfect sweet treat.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup granulated sugar
– 1 egg yolk
– 2 tablespoons cold water
– 2 cups chopped rhubarb
– 1/2 cup shredded coconut
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
– Powdered sugar for dusting
Instructions
1. – Preheat the oven to 375°F (190°C).
2. – In a food processor, pulse the flour, butter, and 1/4 cup sugar until the mixture resembles coarse crumbs.
3. – Add the egg yolk and water, and pulse until the dough just begins to come together.
4. – Gently knead the dough into a ball, wrap in plastic wrap, and chill for 30 minutes.
5. – In a medium bowl, combine the rhubarb, 1/2 cup sugar, cornstarch, and vanilla extract.
6. – Roll out the chilled dough and cut into 12 circles, fitting them into a 12-cup muffin tin.
7. – Spoon the rhubarb mixture into the tart shells, then top with the shredded coconut.
8. – Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
9. – Allow the tarts to cool for 10 minutes, then remove from the muffin tin.
10. – Dust the tarts with powdered sugar before serving.
Notes
For a variation, you can use a pre-made pie crust or puff pastry instead of making the dough from scratch. The tarts can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 30
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American