Ingredients:
* 1/2 cup sugar
* 1/4 teaspoon salt
* 2 tablespoons flour
* 1 cup evaporated milk
* 3/4 cup water
* 2 tablespoons butter — or margarine
* 3 egg yolks — beaten
* 1 teaspoon vanilla
* 1 can cherries in syrup — drained
* whipping cream — for topping
* 1 pie crust
* toasted coconut — optional
Directions:
Line muffin tins with pie pastry, prick and bake. Mix and cook until thick in a double boiler sugar, salt, flour, evaporated milk, water, butter or margarine, and egg yolks. Flavor with 1 teaspoon vanilla and chill. Fill the cooled tart shells half full with the custard mixture, sprinkle with small amount of toasted coconut if using and top with drained, sweetened canned cherries.