Cherry Tarts With Coconut Ice Cream - cooking recipe

Ingredients

3/4 cup flaked coconut, toasted
2 cups vanilla ice cream, softened
3 sheets frozen puff pastry, thawed
None None Butter, to grease
1 can (15 oz) tart cherries, well drained
None None Powdered sugar, to dust

Preparation

Line a baking pan with parchment paper. Place the coconut on a large, flat plate. Scoop the ice cream, using a melon baller, into 12 small balls. Roll the balls in the coconut to lightly coat. Place on the prepared pan. Freeze for at least 10 mins or until firm.
Preheat the oven to 425\u00b0F. Lightly grease a large baking pan with butter. Using a 4-inch round cookie cutter, cut 12 discs from the pastry sheets. Using a 2-inch round cookie cutter, press lightly on each disc to mark the pastry, creating a border. Prick the center of the pastry discs several times with a fork. Place the discs on the prepared pan. Arrange 3-4 cherries on each disc, inside the border. Dust the tarts with powdered sugar.
Bake for 10 mins or until the pastry is puffed and golden. Cool slightly. Top the tarts with the ice cream balls. Serve dusted with powdered sugar.