Coconut Lemon Cream Tartlets Recipes

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LEMON COCONUT TARTLETS



Lemon Coconut Tartlets image

I purchased some mini-tart shells from a school fundraiser but didn't know what to do with them. But, I found this little gem in a Canadian Living Christmas Special magazine from 1982. They are really good on their own but a generous dollop of real whipped cream takes them over the top!! Very easy to make, too!

Provided by Debbb

Categories     Tarts

Time 35m

Yield 32 tartlets

Number Of Ingredients 7

1 cup white sugar
1 tablespoon all-purpose flour
3 eggs
1 tablespoon grated lemon peel
1/3 cup lemon juice
1/2 cup sweetened coconut
32 miniature tart shells

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.

Nutrition Facts : Calories 38.1, Fat 0.8, SaturatedFat 0.5, Cholesterol 19.8, Sodium 9.6, Carbohydrate 7.3, Fiber 0.1, Sugar 6.8, Protein 0.7

COCONUT TARTLETS



Coconut Tartlets image

This recipe makes 12 tartlets and came from my cookery teacher, i really like this recipie a lot as they are pretty quick to make.

Provided by Teenagecookingaddict

Categories     Dessert

Time 50m

Yield 12 Tartlets, 12 serving(s)

Number Of Ingredients 6

100 g shortcrust pastry
50 g butter
50 g caster sugar
1 medium sized egg
50 g desiccated coconut
strawberry jam

Steps:

  • Heat oven to gas mark 4 (350F, 180C) Roll out pastry thinly and cut into rounds using a 3 inch cutter.
  • Place half a teaspoon of jam in the bottom of each tartlet.
  • Cream butter and sugar until light and fluffy.
  • Add the egg and coconut.
  • Place 1tsp of the sponge mixture on top of the jam.
  • Bake for about 20 minutes until the sponge is golden brown and risen.

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