Lemon Coconut Tartlets

Submitted by Debbb

"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!"

 

• Ready In: 35mins
• Ingredients: 7
• Yields: 32 tartlets

ingredients

• 236.59 ml white sugar
• 14.79 ml all-purpose flour
• 3 eggs
• 14.79 ml grated lemon peel
• 78.78 ml lemon juice
• 118.29 ml sweetened coconut
• 32 miniature tart shells

directions

1. In bowl, combine sugar & flour.
2. Beat in eggs, lemon peel & juice by hand.
3. Divide the coconut among the tart shells (approximately 1 teaspoons each).
4. Pour lemon mixture over top of coconut.
5. Bake in 375 degree oven for 20-25 minutes or until filling is set.
6. Cool before serving.

Reviews

[rohanlori]

These were even better than I expected them to be! I doubled the recipe and used mini filo dough tart shells--this made about 75 tiny tarts. I tented the tarts with foil for part of the baking time because I was unsure if the filo dough shells would hold up well in the oven for the full 20 minute cooking time. I also topped the tarts with "Never Weep" Whipped Cream Recipe #74805 and toasted coconut. Very impressive looking with a taste to match. I made these for a bridal shower and would definitely take them to any such occasion, thanks!

 

[caribookathi]

Thanks for posting this recipe. Lost my copy - I make this every Christmas holiday. Great recipe.