Menu Enter a recipe name, ingredient, keyword...

Lemon & Lime Orchid Tartlets

By

"Coconut and citrus are such tropical, bright flavors," says Bacher. "They're the ideal match to the orchid," with its exotic origins and crisp, celery taste. If you don't have tartlet pans, use a standard cupcake tin to mold the shells.
InStyle Magazine, May 2013

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • Nonstick cooking spray
  • 3 c unsweetened coconut flakes
  • 1 egg white
  • 3/4 c lemon curd (try lemon and lime curds from Stonewall Kitchen, $7 each; stonewallkitchen.com)
  • 3/4 c key lime curd
  • 34 micro orchids or 8-12 large orchids (try Marxfoods.com)

Details

Servings 8
Preparation time 50mins
Cooking time 80mins
Adapted from instyle.com

Preparation

Step 1

1. Preheat oven to 350F. Coat insides of tartlet pans w/cooking spray.
2. Spread coconut on a baking sheet; toast, tossing occasionally, for 15 minutes until golden brown.
3. In the bowl of a food processor, blend coconut & egg white until completely mixed.
4. Press mixture into the bottoms & up the sides of tartlet shells.
5. Bake until golden, 12-15 minutes.
6. In a med bowl, mix together lemon & lime curds.
7. Spoon into cooled shells; top w/ orchids.

You'll also love

Review this recipe

Garlic Lime Rice Scallops (Tequila lime )