Coconut Tartlet

Prepare the dough: In a medium bowl, whisk together the flour, yeast, sugar, and cold butter until it forms a crumbly mixture

Pour the mixture onto a surface and make an indentation in the center

Add the egg and milk and mix quickly with a fork until a ball forms

Cover and let refrigerate for 30 minutes

Make another batch of dough following the same procedure

Shape the dough into small balls, about 5 cm in diameter

Fine-tune the shape with your fingertips

Distribute 1/2 teaspoon of gelatin dessert onto each ball. Reserve

Prepare the filling: In a small saucepan, whisk together the milk and sweetened condensed milk

Whisk over low heat until dissolved, then let cool for 5 minutes

Add the coconut, currants in syrup, eggs, melted butter, heavy cream, vanilla extract, and yeast to the mixture

Mix well

Filling each ball with 1 tablespoon of filling

Decorate with a cherry

Bake in a preheated moderate oven (180°C) for 40 minutes or until the edges are lightly golden

Remove from oven and let cool slightly

Unmold onto a wire rack and let cool completely

Arrange the tartlets in aluminum containers ready for freezing

This recipe yields 66 units

The calories per serving are approximately 114

Note: Thaw the tartlets at room temperature for 2 hours before serving.