Add a pop of color to lemon tarts with a splash of raspberry juice. The coconut crusts add a fresh spring flavor to regular tartlet dough.
By Kelsey Hilts
These raspberry lemon tartlets are perfect for any spring or summer brunch. The beautiful pink color is reminiscent of flowers and the shade of pink can be adjusted by changing the ratio of raspberry juice and lemon juice.
These tartlets came to fruition when I adapted my lemon coconut tartlets recipe (adding raspberries to the lemon curd) to fit the pink color theme of a baby shower that I threw for a friend.
- ¾ cup sugar
- 1 Tbsp plus 2 tsp cornstarch
- ½ tsp grated lemon rind
- ⅓ cup water
- ⅓ cup fresh lemon juice & raspberry juice, split
- 1 egg
- 2 cups coconut flakes
- ½ cup sugar
- ¼ cup plus 2 Tbsp flour
- 1 tsp vanilla extract
- 2 egg whites
- ½ pint of heavy whipping cream
- ½ 1 tsp vanilla, to taste
- ½ Tbsp sugar, to taste
- Toasted coconut flakes
- Combine the sugar, cornstarch and lemon rind in a sauce pan.
- Gradually whisk in the water and lemon/raspberry juice.
- Bring the mixture to a boil over medium heat and let it cook for 1 minute, stirring it constantly.
- Beat the egg in a separate bowl.
- Gradually pour ¼ of the hot lemon/raspberry mixture into the egg, stirring the egg constantly so that it doesn’t cook.
- Once it is blended together, stir the egg back into the rest of the lemon mixture and cook it over medium heat until it thickens.
- Pour the raspberry lemonade curd into a bowl and let it cool.
- Once cooled, you can cover the raspberry lemonade filling with plastic wrap and let it chill in the refrigerator until you are ready to fill the macaroon tart shells.
- Combine the coconut, sugar, flour, vanilla and egg whites in a bowl.
- Spoon the mixture into greased mini muffin tins.
- Press the coconut mixture into the bottom and up the sides to form a thin crust.
- Bake the tart shells at 375 degrees for 15 minutes or until the edges are lightly browned. (Be careful not to over bake them.)
- Let them cool for a couple of minutes on a wire rack.
- Then, gently run a knife around the edges to loosen them from the pan and remove them from the muffin tins.
- Let them cool completely on a wire rack.
- Sprinkle coconut flakes on a baking pan.
- Bake them at 375 degrees for several minutes until they are lightly golden.
- Watch them carefully and stir them often to ensure that they don’t over bake.
- Remove them from the oven and let them cool on the pan. (The flakes will harden and crisp up as they cool.)
- Mix the cream, sugar and vanilla together.
- Beat them on high using a hand-held mixer or a KitchenAid mixer with the whisk attachment until the cream transforms into fluffy peaks.
- Spoon approximately one teaspoon of raspberry lemonade curd filling into each coconut macaroon tart shell.
- Top with homemade whipped cream and sprinkle with toasted coconut flakes.
- It is best to store the macaroons separately from the lemon filling and assemble them to order so that they don’t get soggy. If you have any assembled tartlets left over, refrigerate them in a sealed container.
Kelsey Hilts is the founder of Itsy Bitsy Foodies, an online resource for families looking for ways to spend more time together enjoying food and exploring the world beyond the children’s menu.