Heaven on Earth

Huckleberry Coconut Tarts, cooking, digital photo & manipulation, M Carpenter, July '08

Tarts:

3/4 c. sugar

3/4 c. heavy cream

1 pint Huckleberries

1 1/4 c. unsweetened coconut

6 partially baked tart shells (or graham tart shells)

Oven 350 degrees. Combine sugar and cream in a small pan over medium heat and stir until sugar dissolves. Let cool 10 minutes. Combine berries and coconut in a bowl and add the cream mixture. Stir well. Divide the berry mixture evenly between the shells, mounding up the centers. Bake 20-25 minutes, or until the coconut is toasted.

P.S. If you can't pick your own huckleberries this year, they're running $40 a gallon...