Post by Kathy on Nov 16, 2006 12:22:07 GMT -5
Lemon Coconut Tarts
Pastry Dough Ingredients:
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
1 cup flour
1 dash salt
Dump everything into a bowl, roll up your sleeves and get your hands right into it.
Work the dough well and knead for a couple of minutes.
Wrap in plastic wrap and refrigerate for 30 minutes (or more) before proceeding with recipe.
Make small balls about pecan to walnut size and place in tart pan.
Mold so a crust is formed to hold filling.
Lemon Coconut Filling Ingredients
2 eggs
1/2 cup sugar
2 tablespoons melted butter
1/2 teaspoon lemons, zest of, finely grated
1 tablespoon lemon juice
1/4 cup desiccated coconut
Preheat oven to 350F.
Directions:
Beat the eggs, sugar, butter, lemon zest and lemon juice in a bowl.
Stir in the coconut.
Divide among the prelined 24 mini muffin cups or tassie cups.
Bake for 20-25 minutes.
Immediately, and very carefully using the tip of a pointed knife, gently knudge out each tassie out of its cup and transfer to a rack to cool.
If they cool in the pan too long, they are more difficult to remove.
Pastry Dough Ingredients:
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
1 cup flour
1 dash salt
Dump everything into a bowl, roll up your sleeves and get your hands right into it.
Work the dough well and knead for a couple of minutes.
Wrap in plastic wrap and refrigerate for 30 minutes (or more) before proceeding with recipe.
Make small balls about pecan to walnut size and place in tart pan.
Mold so a crust is formed to hold filling.
Lemon Coconut Filling Ingredients
2 eggs
1/2 cup sugar
2 tablespoons melted butter
1/2 teaspoon lemons, zest of, finely grated
1 tablespoon lemon juice
1/4 cup desiccated coconut
Preheat oven to 350F.
Directions:
Beat the eggs, sugar, butter, lemon zest and lemon juice in a bowl.
Stir in the coconut.
Divide among the prelined 24 mini muffin cups or tassie cups.
Bake for 20-25 minutes.
Immediately, and very carefully using the tip of a pointed knife, gently knudge out each tassie out of its cup and transfer to a rack to cool.
If they cool in the pan too long, they are more difficult to remove.