Canadiana in tart form!
Yields 12 tarts.
Pre-heat oven to 375ºF.
Cut pastry dough into 3 1/2 inch circles. Line a muffin tin with the cut circles. Divide coconut and walnut equally between all 12 tarts.
In a bowl, cream butter and brown sugar together. Whisk in corn syrup, vanilla, eggs, and salt. Divide between the 12 tarts.
Bake tarts 18 – 20 minutes, remove from oven and allow to cool completely.
In a bowl, cream together butter, whipping cream, and custard powder. Gradually add icing sugar, beating until well incorporated and fluffy. Fill star-tip pastry bag with custard and chill.
On cooled butter tart, pipe one floret of custard on top and drizzle with melted chocolate.