Cherry Tarts With Coconut Ice Cream

1. 1

   Line a baking pan with parchment paper. Place the coconut on a large, flat plate. Scoop the ice cream, using a melon baller, into 12 small balls. Roll the balls in the coconut to lightly coat. Place on the prepared pan. Freeze for at least 10 mins or until firm.

2. 2

   Preheat the oven to 425u00b0F. Lightly grease a large baking pan with butter. Using a 4-inch round cookie cutter, cut 12 discs from the pastry sheets. Using a 2-inch round cookie cutter, press lightly on each disc to mark the pastry, creating a border. Prick the center of the pastry discs several times with a fork. Place the discs on the prepared pan. Arrange 3-4 cherries on each disc, inside the border. Dust the tarts with powdered sugar.

3. 3

   Bake for 10 mins or until the pastry is puffed and golden. Cool slightly. Top the tarts with the ice cream balls. Serve dusted with powdered sugar.

* Per serving · 4 servings · Values may vary.

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