Hawaiian Tarts

Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter, vanilla extract, and 1/2 cup confectioners' sugar until light and fluffy. (5 minutes)

Recipe View 5 mins In a separate bowl, whisk together the flour and cornstarch. Gradually add the dry ingredients to the wet ingredients, mixing by hand until just combined and a dough forms. Be careful not to overmix. (5 minutes)

Recipe View 15 mins Roll the dough into 1-inch balls. Gently press each ball into miniature muffin cups, molding the dough to fit the shape of the cup, creating a small well in the center. (15 minutes)

Recipe View 5 mins Spoon 1 teaspoon of pineapple preserves into each tart shell. (5 minutes)

Recipe View 3 mins In a small bowl, whisk together the granulated sugar and egg until well blended. Stir in the flaked coconut until evenly coated. (3 minutes)

Recipe View 5 mins Spoon 1 teaspoon of the coconut mixture over the pineapple preserves in each tart. (5 minutes)

Recipe View 30 mins Bake in the preheated oven for 25-30 minutes, or until the crusts are lightly golden brown and the coconut topping is toasted. (30 minutes)

Recipe View 15 mins Remove from oven and let the tarts cool in the pan for at least 15 minutes before removing. This allows the crust to firm up and prevents breakage. (15 minutes)

Recipe View 5 mins Gently tap the mini muffin pans on the counter to help loosen the tarts. Dust lightly with confectioners' sugar before serving. (5 minutes)