Coconut-Lemon Cream Tartlets

Coconut-Lemon Cream Tartlets

Make sweet tarts in a snap with this lemony recipe, with a coconut-flecked crust made from refrigerated dough.

Prep Time

1:00

Hr:Mins

Total Time

1:00

Hr:Mins

Makes

8

tartlets

2/3
cup flaked coconut
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
8
(4 1/2x1 1/4-inch) individual foil tart pans
2
teaspoons sugar
1 1/2
cups whipping cream
1
jar (10 oz) lemon curd (1 cup)
1/2
cup fresh raspberries, if desired
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 450°F for 7 to 9 minutes or until edges are light golden brown. Cool completely, about 15 minutes.
  5. 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.
Makes 8 tartlets
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
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:

1 Serving (1 Tartlet)
  • Calories 410
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 17g,
    • Trans Fat 1/2g),
  • Cholesterol 60mg;
  • Sodium 350mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 1g,
    • Sugars 9g),
  • Protein 3g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.