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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 (17-ounce) can apricot halves, undrained |
2 tablespoons lemon juice |
1 envelope unflavored gelatin |
1/4 cup water |
1/2 cup sugar |
1/4 teaspoon salt |
3/4 cup whipping cream |
24 baked (2 3/4-inch) commercial tart shells |
additional whipped cream |
toasted coconut |
Directions:
1. Drain apricots, reserving 1/2 cup syrup. Set syrup aside.
2. Press apricots through a food mill or sieve. Combine apricot puree and lemon juice; stir well, and set aside.
3. Sprinkle gelatin over water. Let stand 5 minutes; stir gently. Combine apricot syrup, apricot puree mixture, gelatin, sugar, and salt in a medium mixing bowl; stir well. Chill until partially set.
4. Pour 3/4 cup whipping cream into a chilled bowl, and beat until stiff peaks form. Fold into apricot mixture. Spoon 2 tablespoons mixture into each tart shell. Chill thoroughly. Dollop with whipped cream, and sprinkle with toasted coconut before serving.
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