Coconut Tart
Crust--
4-Tablespoons---butter or margarine
4-Tblspns---shortening
1/4 cup---sugar
1/3 cup----evaporated milk
1--egg
1 Tblspn--baking powder
1 teaspn--vanilla essence
1 teaspn---almond essence
1 & 1/2 cup----flour(preferable all purpose flour)
In mixing bowl combine butter, shortening, sugar, milk, egg, baking powder and essence---stir in 1 cup of flour---mix well---then with hands work in additional 1/2 cup of flour----then place dough on a floured surface & roll to 1/8 inch thickness---place in a 9" pie pan cut excess dough from around the pan---save for top portion of tart.
Coconut Filling
1 pound---coconut
3/4 cup----sugar
2 Tablspns---water
1/4 teaspn----vanilla essence
Combine sugar, coconut, and water in saucepan stirring occasionally over medium heat---bring to slight boil---turn stove dwn to simmer, stirring occasionally 30-40 minutes, or until mixture thickens. just before it's completely thick add essence.
Then spoon filling into tart shell---place extra pieces of dough in a criss-cross fashion across top---be sure oven is preheated---@ 375---bake tart @ 375 for 15-20 minutes.
I'LL DROP BY FOR MY PIECE WHEN IT'S DONE