Recipe by Smilyn
From Better Homes and Garden's 2004 Christmas Cookie Magazine
Top Review by weefaith
These were very good, but a little time consuming to make. It took a long while to press the crusts into the pan. The flavor was excellent though, and I even went one step further and drizzled raspberry sauce over the top. Nice for a fancy gathering.
- 3⁄4 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons sugar
- 1 teaspoon finely shredded lemon, rind of
- 1⁄8 teaspoon salt
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup flaked coconut
- 1⁄2 cup white chocolate chips, melted and cooled
- 1⁄3 cup lemon curd
- 1⁄4 cup miniature cherry baking bits
Directions See How It's Made
- In a large mixing bowl, beat butter and half of cream cheese with an electric mixer on medium to high speed for 30 seconds.
- Add sugar, lemon peel, and salt.
- Beat until combined, scraping sides of bowl occasionally.
- Beat in as much of the flour as you can with the mixer.
- Stir in any remaining flour.
- Shape dough into a ball.
- If necessary, cover and chill dough 30 minutes or until easy to handle.
- Preheat oven to 325°F Divide dough into 36 equal pieces.
- Press pieces evenly into bottoms and up sides of 36 ungreased 1 ¾ inch muffin cups.
- Bake in preheated oven for 18 20 minutes or until lightly golden browned.
- Transfer pastry cups to a wire rack and let cool.
- Meanwhile, preheat oven to 350°F Spread coconut in a single layer in a shallow baking pan.
- Toast in preheated oven for 5 10 minutes or until light golden brown, stirring occasionally.
- Remove from oven and cool.
- For filling: in a medium mixing bowl, beat remaining cream cheese at medium to high speed for 30 seconds or until creamy.
- Beat in melted white baking pieces until smooth.
- Spoon about ½ teaspoon of lemon curd into each pastry cup.
- Spoon cream cheese mixture atop lemon curd; or transfer cream cheese mixture to a decorating bag fitted with a large star tip, and pipe it atop lemon curd.
- Sprinkle with toasted coconut and cherry baking pieces.
- To store: Place tartlets in a single layer in an airtight container and store for up to 3 days.
- Do not freeze.