-
1
Set out one 12-cup or two 6-cup muffin tins.
-
2
Cut the chilled puff pastry into 3 equal pieces.
-
3
Work with 1 piece at a time, keeping the remaining pastry loosely covered with plastic in the refrigerator.
-
4
On a lightly floured work surface, flatten the pastry with a well-floured rolling pin.
-
5
Then roll it out as thin as possible to about a 10-inch square.
-
6
(The dough may resist or spring back; if it does, begin working on another piece and let the first one rest for several minutes.)
-
7
Using a plate or a pot lid as a guide, with a very sharp knife, cut out four 5-inch circles of pastry.
-
8
Place each over a muffin cup and press down lightly so the pastry slides into place; it may not come completely to the top of the cup.
-
9
Repeat with the remaining puff pastry.
-
10
Wrap the muffin tin(s) in plastic and place in the freezer until just before using.
-
11
Place a baking stone or unglazed quarry tiles, if you have them, on a rack in the lower third of the oven and preheat the oven to 425F.
-
12
To prepare the filling, place the eggs in the bowl of a mixer, or another large bowl, and beat at medium speed for about a minute.
-
13
Gradually add the sugar, then beat at medium-high speed for 4 minutes.
-
14
Add the flour and salt and beat for 30 seconds.
-
15
Add the coconut and beat briefly, about 20 seconds.
-
16
Pour the filling mixture into the frozen tart shells, filling them about two-thirds full.
-
17
Sprinkle generously with confectioners sugar, and let stand for 15 minutes undisturbed.
-
18
Once the oven has preheated, place a baking sheet on the rack.
-
19
Wait another 10 minutes before placing the tarts in the oven on the baking sheet.
-
20
Bake for 12 to 15 minutes, or until the tops are a light golden brown.
-
21
Wearing oven mitts, care fuly tip the tarts out onto a rack to cool to lukewarm or room temperature.
-
22
The tarts remain delicious for 2 to 3 days.
-
23
If keeping for longer than 12 hours, seal in plastic and keep in a cool place or in the refrigerator.
