CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST
Provided by Valerie Bertinelli
Categories dessert
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the coconut-almond crust: Preheat the oven to 350 degrees F. Place the coconut on a baking sheet and toast in the oven until golden brown, about 3 minutes. Let cool. Set aside 2 tablespoons of the coconut for garnishing the tart.
- Combine the remaining 2 tablespoons cooled toasted coconut, the all-purpose flour, almond flour and salt in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the almond extract and egg and beat until combined, scraping down the sides of the bowl as needed. Add the flour mixture and beat on low speed until all of the dry ingredients are just incorporated, about 30 seconds. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-inch nonstick tart pan with removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate the tart shell until firm, about 1 hour, or freeze for 30 minutes.
- Preheat the oven again to 350 degrees F.
- Line the tart shell with aluminum foil and fill with pie weights. Place the tart shell on a baking sheet and bake until the edges of the crust are barely golden, about 15 minutes. Carefully remove the foil and weights and continue to bake until the crust is golden brown all over, about 20 minutes. Cool completely, then gently remove the tart shell from the pan and onto a plate.
- For the lemon curd filling: Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power. Then, add the sugar and salt and whisk together. Add the whole eggs and egg yolk and whisk again. Add the lemon zest and juice and whisk well. Microwave for 1 minute. Remove carefully and whisk. Continue to microwave in 1-minute intervals, whisking after each minute, until the mixture is thick. It usually takes between 2 to 5 minutes, depending on the microwave. Note that the mixture will get thin before it gets thick.
- Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until set, at least 2 hours.
- For the whipped cream: Place the whipping cream, sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
- To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust. Sprinkle with the reserved toasted coconut. Allow the tart to chill in the refrigerator for at least 2 hours before slicing.
COCONUT TARTLETS
This recipe makes 12 tartlets and came from my cookery teacher, i really like this recipie a lot as they are pretty quick to make.
Provided by Teenagecookingaddict
Categories Dessert
Time 50m
Yield 12 Tartlets, 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to gas mark 4 (350F, 180C) Roll out pastry thinly and cut into rounds using a 3 inch cutter.
- Place half a teaspoon of jam in the bottom of each tartlet.
- Cream butter and sugar until light and fluffy.
- Add the egg and coconut.
- Place 1tsp of the sponge mixture on top of the jam.
- Bake for about 20 minutes until the sponge is golden brown and risen.
LEMON COCONUT TARTLETS
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!
Provided by Debbb
Categories Tarts
Time 35m
Yield 32 tartlets
Number Of Ingredients 7
Steps:
- In bowl, combine sugar & flour.
- Beat in eggs, lemon peel & juice by hand.
- Divide the coconut among the tart shells (approximately 1 teaspoons each).
- Pour lemon mixture over top of coconut.
- Bake in 375 degree oven for 20-25 minutes or until filling is set.
- Cool before serving.
Nutrition Facts : Calories 38.1, Fat 0.8, SaturatedFat 0.5, Cholesterol 19.8, Sodium 9.6, Carbohydrate 7.3, Fiber 0.1, Sugar 6.8, Protein 0.7
COCONUT LEMON CREAM TARTLETS
These cute little tarts are a great summer treat. USES 8 (4 1/2x1 1/4 inch) individual foil tart pans.
Provided by looneytunesfan
Categories Tarts
Time 1h25m
Yield 8 tartlets
Number Of Ingredients 6
Steps:
- Heat oven to 350*. Spread coconut evenly on ungreased cookie sheet. Bake at 350* for 7 to 8 minutes or until light golden brown, stirring occasionally. Increase oven temperature to 450*.
- Remove pie crusts from pouches; unroll crusts on work surface. With rolling pin, roll each crust lightly to form 12 inch round. Using upside down foil tart pan as guide, cut four 5 inch rounds from each crust.
- Reserve 2 Tablespoons toasted coconut for topping. Sprinkle each pie crust round with about 1 tablespoon of the remaining coconut and 1/4 teaspoon sugar; roll in lightly with rolling pin. Press each round, coconut side up, in bottom and up side of tart pan. Prick bottoms and sides with fork. Place pans on large cookie sheet.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 15 minutes or until completely cooled.
- Beat whipping cream in large bowl until stiff peaks form. Place 2 cups of the whipped cream in medium bowl; fold in lemon curd until well combined. Spread in cooled baked tart shells. Top each with a dollop of remaining whipped cream. Garnish with fresh raspberries and reserved coconut.
Nutrition Facts : Calories 464.5, Fat 36, SaturatedFat 17.7, Cholesterol 61.1, Sodium 376.8, Carbohydrate 32.5, Fiber 1.3, Sugar 6.4, Protein 3.5
COCONUT CREAM TART
This sweet treat with a taste of the tropics can be savored all year long.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Number Of Ingredients 12
Steps:
- Make crust: Preheat oven to 350 degrees. In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form; transfer to a 9-inch tart pan with removable bottom. With floured fingers, press evenly into bottom and up sides of pan. Freeze until firm, 15 minutes.
- Prick crust all over with a fork. Bake, until golden, 25 minutes, pressing down with a spoon if it puffs up; cool completely. Leave oven on.
- Make filling: Spread 3/4 cup coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Set toasted coconut aside.
- In a medium saucepan, heat 2 cups of the milk and remaining 3/4 cup coconut until milk just begins to simmer. Remove from heat, cover; let stand 10 minutes. Strain through a sieve, and return milk to saucepan; discard coconut.
- In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 1/2 cup milk until blended. Gradually whisk into saucepan.
- Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes. Cook, whisking, 1 minute. Transfer to a bowl, add vanilla. Cover and refrigerate until cool, 45 minutes.
- In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form.
- To assemble the tart. Sprinkle 1/4 cup of toasted coconut in crust. Spoon on cooled filling, mounding slightly in center. Sprinkle another 1/4 cup coconut on filling; top with whipped cream, and garnish with remaining 1/4 cup coconut. Refrigerate until ready to serve, at least 30 minutes. Remove sides of tart pan, and slice.
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COCONUT-LEMON CREAM TARTLETS RECIPE - PILLSBURY.COM
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- Heat oven to 350°F. On ungreased cookie sheet, spread coconut evenly. Bake 5 to 7 minutes, stirring occasionally, until light golden brown. Increase oven temperature to 450°F.
- Remove pie crusts from pouches; unroll crusts on work surface. With rolling pin, roll each crust lightly to form 12-inch round. Using upside-down foil tart pan as guide, cut four 5-inch rounds from each crust.
- Reserve 2 tablespoons toasted coconut for topping. Sprinkle each crust round with about 1 tablespoon of the remaining coconut and 1/4 teaspoon sugar; roll in lightly with rolling pin. Press each round, coconut side up, in bottom and up side of tart pan. Prick bottoms and sides with fork. Place pans on large cookie sheet.
- Bake at 450°F for 7 to 9 minutes or until edges are light golden brown. Cool completely, about 15 minutes.
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