Coconut Tartlet

Ingredients:
1 package  sugar cookie dough
1 cup of heavy whipping cream
1/4 cup powdered sugar
1/4 cup shredded coconut
 For the coconut custard you will need:
1/2 cup evaporated milk
1/2 cup sugar
1 large egg
1/4 cup unsalted butter
1/2 cup unsweetened shredded coconut
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract

Directions:

 

1. Combine the evaporated milk, sugar, egg, and butter in a medium saucepan and cook over medium heat, stirring constantly, until it thickens, 4 to 5 minutes. 2. Remove the pan from the heat and press the mixture through a fine strainer into a nonreactive bowl, glass or ceramic. Stir in the coconut and vanilla. Refrigerate the filling, wrapped in plastic, until chilled and very thick, at least 4 hours, before using.

 press the cookie dough into the tart pans and bake as the directions on package tells you too. After it comes out of the oven immediately press the cookie down to form the crust.

 Allow to cool completely. In a stand mixer add whipping cream and powdered sugar.

Whip until the cream forms stiff peaks.

Cool in the refrigerator until ready to use.

Place the coconut in a small nonstick pan and heat on medium heat until the coconut starts to turn brown. Careful not to over cook it. It will burn.

Now they are ready to assemble. Put the custard into the crusts.

 

Pipe whipped topping on top of  tartlet. 

Top with toasted coconut

one word......YUM!

Rosemary garlic potatoes

Ingredients:
4 russet potatoes
kosher salt
1 tbs dried or fresh rosemary
garlic powder

Directions:
Slice the potatoes super thin. I used a handheld mandolin to insure even thin cuts. Place them in a single layer on a baking sheet that has been sprayed lightly with cooking spray. I actually used my pizza stone. (I use it for EVERYTHING) Sprinkle the potatoes lightly with garlic powder, rosemary, and salt. Bake on 400 degrees until the potatoes are golden brown. Careful not to burn. They turn out crispy and full of flavor.