Lemon Coconut Tarts Recipes

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CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST



Classic Lemon Tart with Coconut-Almond Crust image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 17

1/4 cup desiccated coconut
1 1/2 cups all-purpose flour
1/4 cup almond flour
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/3 cup sugar
1 teaspoon almond extract
1 large egg
1 stick (1/2 cup) unsalted butter
1 cup sugar
1/4 teaspoon salt
3 large eggs plus 1 yolk
Zest of 3 lemons plus 1 cup lemon juice
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

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



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

LEMON MACAROON TARTLETS



Lemon Macaroon Tartlets image

This has always been an often-requested recipe for its looks, taste, and no-plate finger food option. Enjoy!

Provided by Andrea

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 40m

Yield 24

Number Of Ingredients 8

2 cups sweetened, flaked coconut
½ cup white sugar
⅜ cup all-purpose flour
1 teaspoon vanilla extract
2 egg whites
1 (3.4 ounce) package instant lemon pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 cup sweetened, flaked coconut

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
  • In a mixing bowl, combine 2 cups coconut, sugar, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups (use cooking spray on hands to prevent the mixture from sticking to your hands).
  • Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
  • Prepare lemon pudding mix according to package instructions. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with 1/2 teaspoon coconut.

Nutrition Facts : Calories 108.2 calories, Carbohydrate 16.4 g, Fat 4.2 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 4 g, Sodium 83.8 mg, Sugar 8.6 g

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