Blueberry Coconut Grilled Tarts
Hey there, December. We accept your cookies, cakes, and other treats, and raise you some grilled pies. Little personal ones that you can eat multiples of, and that allow you to keep the oven free for turkey, ham, turducken, and turduckhamburgerwings.
The blueberry coconut filling in these little guys is delicious, but if you’re feelin’ more traditional, feel free to use apple pie filling (or something along those lines) instead.
Grilled Blueberry Coconut Tarts
Makes 12 tarts
- 12 frozen tart shells, thawed
- 2 cups frozen blueberries (don’t act like you’re not going to use frozen ones. It’s Canada. There are like, two months of the year that you can actually get fresh blueberries that are local, and not packed with pesticides, and all sorts of other crap.)
- 2 teaspoons sugar
- 1 generous teaspoon cornstarch
- Juice of ½ lemon
- ¼ cup shredded, sweetened coconut
Step 1: Assemble your ingredients, and preheat your grill to medium heat.
Step 2: Place tart shells on a large tray or plate and let them soften slightly
Step 3: Measure out your blueb’s. Put ‘em in a bowl.
Step 4: Pour the sugar and cornstarch over the blueberries.
Step 5: Add the lemon juice.
Step 6: Mix it all up!
Step 7: Add the coconut. Dammmmmn that smells good!
Step 8: Mix it up again! Don't worry, if you get carpel tunnel syndrome it will be worth it. We promise.
Step 9: Scoop the blueberry mixture into the tart shells.
Step 10: Put a sheet of aluminum foil on the grill and then place the filled tart shells on top. Close the lid! Quick! Close it!!
Step 11: Let the tarts cook for about 15 minutes, and then rotate them and let them cook until the filling is bubbling, and the shells are light golden in colour, about another 5 minutes.
The time can vary depending on your grill; so don’t just set the timer and leave. Keep watch… it’s a barbecue – not an oven.
Step 12: Nom.