CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST
Provided by Valerie Bertinelli
Categories dessert
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 17
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 CURD TARTLETS
This has been in my party recipe collection for over 30 years and never fails to satisfy my guests. I can always rely on these fancy treats to please even the fussiest in the crowdt. -Jessica Feist, Pewaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 tartlets.
Number Of Ingredients 7
Steps:
- In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.
Nutrition Facts : Calories 115 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 45mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON COCONUT TARTLETS
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
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
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
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.
More about "lemon coconut tartlets recipes"
COCONUT-LEMON CREAM TARTLETS RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (12)Category DessertServings 8Total Time 1 hr
- Heat oven to 350°F. On ungreased cookie sheet, spread coconut evenly. Bake 5 to 7 minutes, stirring occasionally, until light golden brown. Increase oven temperature to 450°F.
- 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 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 at 450°F for 7 to 9 minutes or until edges are light golden brown. Cool completely, about 15 minutes.
LEMON-COCONUT TARTS RECIPE | MYRECIPES
From myrecipes.com
2.5/5 (3)Total Time 1 hr 50 minsServings 48
- Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 30 minutes.
- Preheat oven to 350°. Place 1 dough ball into each cup of 2 lightly greased (24-cup) miniature muffin pans, and shape each into a pastry shell.
- Whisk together eggs, butter, and sugar; stir in fresh lemon juice and coconut extract. Pour into pastry shells.
- Bake at 350° for 18 to 22 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 20 minutes). Garnish, if desired.
LEMON COCONUT TARTS - TASTES OF HOMEMADE
From tastesofhomemade.com
5/5 (2)Total Time 1 hrCategory DessertCalories 181 per serving
- If making your own pastry, roll and cut it into 24 tart shells using a 3.5 inch cutter or the lid of a wide mouth mason jar. Gently press the tart shells into a lightly greased muffin tin.
- In a small bowl, beat the eggs, then add the butter, sugar and lemon juice. Whisk until smooth, then stir in the coconut.
ONE BOWL LEMON COCONUT TART - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
LEMON-COCONUT TARTLETS RECIPE | ZERO CALORIE …
From splenda.com
LEMON AND COCONUT TARTLETS RECIPE | VEGAN RECIPES
From realfood.tesco.com
EASY ONE BOWL COCONUT LEMON SLICE - NO MIXER - RECIPE …
From recipewinners.com
FRENCH LEMON TART RECIPE - FOOD & WINE
From foodandwine.com
VEGAN LEMON TART | THE PICKY EATER
From pickyeaterblog.com
LEMON-COCONUT TART WITH BROWN-SUGAR CREAM RECIPE
From foodandwine.com
LEMON-COCONUT TART RECIPE - COUNTRYLIVING.COM
From countryliving.com
EASY LEMON BLUEBERRY PUFF PASTRY TART RECIPE - DELISH
From delish.com
LEMON COOLER COOKIES - COOKIES AND CUPS
From cookiesandcups.com
BEST LEMON DESSERTS - RECIPES FROM NYT COOKING
From cooking.nytimes.com
OUR BEST LEMON DESSERT RECIPES - THE NEW YORK TIMES
From nytimes.com
EASY LEMON COCONUT TART RECIPE - NO-BAKE DESSERT RECIPES
From nobakerecipes.com
LEMON COCONUT TART | CANADIAN LIVING
From canadianliving.com
LEMON-COCONUT TARTLETS RECIPE | NO CALORIE SWEETENER
From splenda.ca
LEMON TART WITH COCONUT CRUST RECIPE | MYRECIPES
From myrecipes.com
LEMON COCONUT TART RECIPE | NEW IDEA FOOD
From newideafood.com.au
LEMON COCONUT TART - BROMA BAKERY
From bromabakery.com
COOKIE MONSTER APPROVED: 13 RECIPES TO FEED YOUR SWEET TOOTH
From msn.com
COCONUT TARTLETS - SUGAR SALT MAGIC
From sugarsaltmagic.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #pies-and-tarts #tarts #desserts #fruit #nuts #citrus #lemon #coconut
You'll also love