Coconut-Lemon Cream Tartlets

By bweber

Ingredients

• 2/3 cup flaked coconut
• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
• 8 (4 1/2x1 1/4-inch) individual foil tart pans
• 2 teaspoons sugar
• 1 1/2 cups whipping cream
• 1 jar (10 oz) lemon curd (1 cup)
• 1/2 cup fresh raspberries, if desired

Details

Servings 1
Cooking time 60mins
Adapted from pillsbury.com

Preparation

Step 1

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.

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.

In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 2 cups of the whipped cream in medium bowl; fold in lemon curd until well combined. Spoon into cooled baked tart shells. Top each with dollop of remaining whipped cream. Garnish with fresh raspberries and reserved coconut. To serve, gently slide tarts out of pans; place on individual dessert plates. Store in refrigerator.

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.

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.

In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 2 cups of the whipped cream in medium bowl; fold in lemon curd until well combined. Spoon into cooled baked tart shells. Top each with dollop of remaining whipped cream. Garnish with fresh raspberries and reserved coconut. To serve, gently slide tarts out of pans; place on individual dessert plates. Store in refrigerator.

Before making whipped cream, chill the beaters and bowl in the freezer for about 15 minutes.