Coconut Lemon Cream Tartlets Recipes

CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST

Steps:

• For the coconut-almond crust: Preheat the oven to 350 degrees F. Place the coconut on a baking sheet and toast in the oven until golden brown, about 3 minutes. Let cool. Set aside 2 tablespoons of the coconut for garnishing the tart.
• Combine the remaining 2 tablespoons cooled toasted coconut, the all-purpose flour, almond flour and salt in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the almond extract and egg and beat until combined, scraping down the sides of the bowl as needed. Add the flour mixture and beat on low speed until all of the dry ingredients are just incorporated, about 30 seconds. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-inch nonstick tart pan with removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate the tart shell until firm, about 1 hour, or freeze for 30 minutes.
• Preheat the oven again to 350 degrees F.
• Line the tart shell with aluminum foil and fill with pie weights. Place the tart shell on a baking sheet and bake until the edges of the crust are barely golden, about 15 minutes. Carefully remove the foil and weights and continue to bake until the crust is golden brown all over, about 20 minutes. Cool completely, then gently remove the tart shell from the pan and onto a plate.
• For the lemon curd filling: Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power. Then, add the sugar and salt and whisk together. Add the whole eggs and egg yolk and whisk again. Add the lemon zest and juice and whisk well. Microwave for 1 minute. Remove carefully and whisk. Continue to microwave in 1-minute intervals, whisking after each minute, until the mixture is thick. It usually takes between 2 to 5 minutes, depending on the microwave. Note that the mixture will get thin before it gets thick.
• Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until set, at least 2 hours.
• For the whipped cream: Place the whipping cream, sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
• To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust. Sprinkle with the reserved toasted coconut. Allow the tart to chill in the refrigerator for at least 2 hours before slicing.

LEMON COCONUT TARTLETS

Steps:

• In bowl, combine sugar & flour.
• Beat in eggs, lemon peel & juice by hand.
• Divide the coconut among the tart shells (approximately 1 teaspoons each).
• Pour lemon mixture over top of coconut.
• Bake in 375 degree oven for 20-25 minutes or until filling is set.
• Cool before serving.

COCONUT LEMON CREAM TARTLETS

Steps:

• Heat oven to 350*. Spread coconut evenly on ungreased cookie sheet. Bake at 350* for 7 to 8 minutes or until light golden brown, stirring occasionally. Increase oven temperature to 450*.
• Remove pie crusts from pouches; unroll crusts on work surface. With rolling pin, roll each crust lightly to form 12 inch round. Using upside down foil tart pan as guide, cut four 5 inch rounds from each crust.
• Reserve 2 Tablespoons toasted coconut for topping. Sprinkle each pie crust round with about 1 tablespoon of the remaining coconut and 1/4 teaspoon sugar; roll in lightly with rolling pin. Press each round, coconut side up, in bottom and up side of tart pan. Prick bottoms and sides with fork. Place pans on large cookie sheet.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 15 minutes or until completely cooled.
• Beat whipping cream in large bowl until stiff peaks form. Place 2 cups of the whipped cream in medium bowl; fold in lemon curd until well combined. Spread in cooled baked tart shells. Top each with a dollop of remaining whipped cream. Garnish with fresh raspberries and reserved coconut.

COCONUT CREAM TARTS

Steps:

• Adjust oven racks to lowest and lower-middle positions, and heat oven to 325 degrees. Spray 48 mini-muffin cups with vegetable cooking spray.
• Mix 1/2 cup of the sugar and graham cracker crumbs in a small bowl. Working in 4 batches, lay 12 cut egg roll wrap squares on work surface. Brush wrappers with melted butter on both sides, and roll each piece in the graham cracker mixture to coat, shaking off excess. Use fingers to fit wrappers in prepared muffin tins to form a cup.
• Place 2 muffin tins each on oven racks and bake, switching tin positions after 10 minutes, until golden and crisp, 15 to 18 minutes. Immediately remove tarts from tins and place on a wire rack to cool. Repeat with remaining wraps. (Cooled tart shells can be stored in an airtight tin for up to 1 week.)
• Scatter coconut in an 8-inch baking pan. Bake on lower-middle rack, stirring every 5 minutes until evenly golden brown, about 15 minutes. For the filling, whisk cornstarch and remaining 2/3 cup sugar in a medium saucepan. Whisk in yolks, immediately followed by the milks. Turn heat to medium and cook, stirring frequently at first, then constantly as mixture starts to thicken, 8 to 10 minutes. Continue to cook, stirring constantly, for 1 minute longer. Stir in vanilla, remaining 2 Tbs. of butter and 1/2 cup of the toasted coconut. Put plastic wrap directly over the surface to prevent a skin from forming, let cool, then refrigerate. (Filling can be refrigerated up to 2 days.)
• When ready to assemble, arrange tart shells on a serving tray. Spoon a tablespoon of filling into each shell, sprinkle with toasted coconut, and serve.

COCONUT CREAM TART

Steps:

• Make crust: Preheat oven to 350 degrees. In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form; transfer to a 9-inch tart pan with removable bottom. With floured fingers, press evenly into bottom and up sides of pan. Freeze until firm, 15 minutes.
• Prick crust all over with a fork. Bake, until golden, 25 minutes, pressing down with a spoon if it puffs up; cool completely. Leave oven on.
• Make filling: Spread 3/4 cup coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Set toasted coconut aside.
• In a medium saucepan, heat 2 cups of the milk and remaining 3/4 cup coconut until milk just begins to simmer. Remove from heat, cover; let stand 10 minutes. Strain through a sieve, and return milk to saucepan; discard coconut.
• In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 1/2 cup milk until blended. Gradually whisk into saucepan.
• Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes. Cook, whisking, 1 minute. Transfer to a bowl, add vanilla. Cover and refrigerate until cool, 45 minutes.
• In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form.
• To assemble the tart. Sprinkle 1/4 cup of toasted coconut in crust. Spoon on cooled filling, mounding slightly in center. Sprinkle another 1/4 cup coconut on filling; top with whipped cream, and garnish with remaining 1/4 cup coconut. Refrigerate until ready to serve, at least 30 minutes. Remove sides of tart pan, and slice.

COCONUT CREAM TARTLETS

Steps:

• Make shells:
• On a lightly floured surface with a floured rolling pin roll out half of dough into a 14-inch round, about 1/8 inch thick, and cut out four 7-inch rounds. Fit rounds into four 4-inch tart pans with removable fluted rims. Roll rolling pin over dough to trim and press dough lightly to extend it slightly above edges of pans. Make 4 more shells in same manner with remaining dough. Prick shells with a fork and chill, covered, on a baking sheet 30 minutes.
• Preheat oven to 400°F.
• Line shells with wax paper and weight them with rice or pie weights. Bake shells on baking sheet in middle of oven for 10 minutes. Remove paper and rice carefully and bake shell until pale golden, about 5 minutes more. Cool shells in pans on a rack. Shells may be made 1 day ahead and kept in airtight containers at room temperature.
• Make custard:
• In a heavy saucepan stir together sugar, cornstarch, and salt. Add milk gradually, stirring, and bring to a boil, whisking. In a bowl whisk together whole eggs and egg yolks. Gradually whisk about 1 cup hot milk mixture into eggs and whisk egg mixture into milk mixture. Simmer custard, whisking, 2 minutes. Remove pan from heat and whisk in vanilla and butter until butter is melted. Chill custard, its surface covered with plastic wrap, until cold.
• Stir 1 cup coconut into custard and divide among pastry shells.
• In a bowl beat cream until it holds soft peaks. Gradually beat in sugar and beat cream until it just holds stiff peaks. Divide whipped cream among tartlets and spread evenly. Sprinkle remaining 1/2 cup coconut over tartlets.