Cherry Chip and Coconut Tartlets

"From Better Homes and Garden's 2004 Christmas Cookie Magazine"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 3mins
Ingredients:
10
Serves:
36
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. these were a hit for post holiday clean out the refrig dinner company. i can not find cherry baking chips, so i skipped them, but they were delicicious. did not pipe the cream cheese over the lemon curd either, too darn lazy, very delicious, and rich. will be on my holiday cookie tray, permanently.
     
Advertisement

RECIPE SUBMITTED BY

<p>As of 21 JUL 2010:&nbsp; I am so darn disappointed with Recipezaar, now Food.com, again.&nbsp; I have been with Recipezaar since 2002 and have seen so many different changes that the staff has created.&nbsp; Each time I get used to it, but these last two times are just ridiculous.&nbsp; I don't expect perfection from any site, but do expect some standards to be kept in place.&nbsp; Many&nbsp;Recipezaar-veteran&nbsp;members were disappointed and placed their concerns with the community forums and even wrote to Scripps Network via snail mail.&nbsp; This new Food.com is just another way to make it commercial like the rest of Scripps Network products.&nbsp; I used to be really into Food TV and watch it alot, but it is so commercialized... how is it that every Celeb chef has their own knife set?&nbsp; Really?&nbsp; Look at Rachel Ray (for an example)... she makes it seem that she is down to Earth, but with her magazine, 4 - 5 TV shows, bakeware, cookbooks, etc. it gets old really quick that Scripps is out for money and hoping to just bank on us.&nbsp; I'm all about making money and the American dream to make a profit, but does everything need to be so darn commercialized?&nbsp; I even gave into the paid memberships on Zaar... ugh.&nbsp; Such a scam, but I did it.&nbsp; I know things move with the times and I embrace technology more than most, but things don't need to be so commericialized to be high tech.&nbsp; So I am sure I will end up moving on, saving my recipes on my own computer, thus not sharing with the world.&nbsp; Sigh.&nbsp; I know that one less member Scripps has won't even make a dent, but at least I will feel better about it.</p> <p>About me is a whole lot so I'll narrow it down a bit. I love my family: the hubby and two beautiful, spoiled kids. We lived in Vegas for quite a while and moved to Florida. Since it's almost near impossible to have the hubby be an E-6 and me stay at home, I decided to go back to work. <br /><br />I love my husband so much. He never lets us do with-out, he protects us (and the country), he is very smart and he has such a great personality. We are still working on being handy around the house... LOL! He is that one in the party that can get along with almost everyone. He is true Cajun, raised in the deep south of Louisiana, so now I know what real Cajun food is. <br /><br />I really love my job as a gov't contractor. The people here treat me very well. I am truly blessed to have this job. <br /><br />I was previously in the military for 7 1/2 years. I have been to Uzbekistan (in support of OEF) and to Turkey(in support of ONW) (separate trips). I worked in the supply career field and pushed mo bags around (mobility bags carry our chemical warfare gear for deployments). Then I worked at a rescue squadron where I got to go on the 2 deployments above. I loved working there, but my boss was a jerk :) I applied to go into communications and was accepted. I went to school and was seperated from DH for 5 months for tech school :( It was hard. After school, we got pregnant with our DS. Sometimes he can be the sweetest boy. J/k, I love him. I heard boys don't grow out of it. Oh well, I always have my DD (2 years old) <br /><br />I love being on a low carb diet even if my recipes don't show it. 1/2 of them are from my mother-in-law (who happens to be a very good cajun cook) and some are from researching my Danish heritage. Some are because we love the recipe and want to share. <br /><br />I love scrapbooking and putting together my own cookbook from this website. I have over 300 recipes in a binder and I am still collecting. Someday it will be a published book :) <br /><br />I have found so many great ideas, recipes and advice.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes