Macaroon Butterscotch Tartlets

What better way to end this year's holiday meal than with these macaroon tarts. 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.

Macaroon Butterscotch Tartlets
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    12
    tartlets

Ingredients

  • FILLING:
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2/3 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • COCONUT CRUST:
  • 1 1/2 cups all-purpose flour
  • 1 cup plus two tablespoons sweetened flaked coconut, divided
  • 2 tablespoons granulated sugar
  • Pinch salt
  • 1/2 cup (1 stick) butter, cut into small pieces
  • 1 to two tablespoons water, divided

Instructions

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. Refrigerate for 1 hour.

FOR COCONUT CRUSTS:

PREHEAT oven to 375º 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, repiercing 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 brown. 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. Spoon a heaping measuring tablespoon of Butterscotch Filling into each crust. Top with toasted coconut.

Nutritional Information

% Daily Value *

  • Total Fat 15g 24%
  • Saturated Fat 11g 56%
  • Cholesterol 25mg 9%
  • Sodium 130mg 5%
  • Carbohydrates 28g 9%
  • Dietary Fiber 0.5g 3%
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 4%
  • Sugars 14g
  • Protein 3g

* Percentage Daily Values are based on a 2000 calorie diet.

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