Make sweet tarts in a snap with this lemony recipe, with a coconut-flecked crust made from refrigerated dough.
cup flaked coconut
box Pillsbury™ refrigerated pie crusts, softened as directed on box
(4 1/2x1 1/4-inch) individual foil tart pans
cups whipping cream
jar (10 oz) lemon curd (1 cup)
cup fresh raspberries, if desired
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.
In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 2 cups of the whipped cream in medium bowl; fold in lemon curd until well combined. Spoon into cooled baked tart shells. Top each with dollop of remaining whipped cream. Garnish with fresh raspberries and reserved coconut. To serve, gently slide tarts out of pans; place on individual dessert plates. Store in refrigerator.
Look for lemon curd in jars next to the jams and jellies at your local supermarket.
Before making whipped cream, chill the beaters and bowl in the freezer for about 15 minutes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Tartlet
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.