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Lemon Coconut Tartlets Recipe

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This recipe for Lemon Coconut Tartlets, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alicia Schmid
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Shells:
Filling:
3/4 c. butter, softened
1/2 c. flaked coconut
4 ounces cream cheese, softened
3/4 c. sugar
2 tbsp. sugar
3 eggs, slightly beated
1 tsp. grated lemon peel
2 tbsp. butter, melted
1/8 tsp. salt
2 tbsp. lemon juice
1 1/2 c. all-purpose flour
1 tsp. grated lemon peel

Directions:
Directions:
Heat oven to 325. Combine all shell ingredients except flour in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed. reduce speed to low; add flour. Beat just until combined. Shape dough into a ball.

Divide dough into 36 equal pieces. Press dough evenly on bottom and up sides of mini muffin pans.

Combine all filling ingredients in a medium bowl; mix well. Spoon evenly into shells.

Bake for 22 to 24 minutes or until tart shells are slightly browned and filling is set. Let stand 5 minutes. Carefully remove from pans. Cool completely.

Personal Notes:
Personal Notes:
Make sure to grease each individual pan or else they will stick and fall apart.

 

 

 

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