Lemon Raspberry Coconut Tartlets

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

2012-10-023

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.

Visit the Honest Cooking Cookbook Shop

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Raspberry Coconut Tartlets


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kelsey Hilts
  • Total Time: 45 mins
  • Yield: 25-30 1x

Description

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. Adjust the ratio of raspberry juice and lemon juice to suit your color and taste preference in these raspberry lemonade tartlets.


Ingredients

Scale

Lemon Filling

  • ¾ cup sugar
  • 1 Tbsp plus 2 tsp cornstarch
  • ½ tsp grated lemon rind
  • 1/3 cup water
  • 1/3 cup fresh lemon juice & raspberry juice, split
  • 1 egg

Coconut Macaroon Tart Shells

  • 2 cups coconut flakes
  • ½ cup sugar
  • ¼ cup plus 2 Tbsp flour
  • 1 tsp vanilla extract
  • 2 egg whites

Homemade Whipped Cream

  • ½ pint of heavy whipping cream
  • ½ 1 tsp vanilla, to taste
  • ½ Tbsp sugar, to taste
  • Toasted coconut flakes

Instructions

Raspberry Lemonade Curd Filling

  1. Combine the sugar, cornstarch and lemon rind in a sauce pan.
  2. Gradually whisk in the water and lemon/raspberry juice.
  3. Bring the mixture to a boil over medium heat and let it cook for 1 minute, stirring it constantly.
  4. Beat the egg in a separate bowl.
  5. Gradually pour ¼ of the hot lemon/raspberry mixture into the egg, stirring the egg constantly so that it doesn’t cook.
  6. 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.
  7. Pour the raspberry lemonade curd into a bowl and let it cool.
  8. 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.

Coconut Macaroon Tart Shells

  1. Combine the coconut, sugar, flour, vanilla and egg whites in a bowl.
  2. Spoon the mixture into greased mini muffin tins.
  3. Press the coconut mixture into the bottom and up the sides to form a thin crust.
  4. Bake the tart shells at 375 degrees for 15 minutes or until the edges are lightly browned. (Be careful not to over bake them.)
  5. Let them cool for a couple of minutes on a wire rack.
  6. Then, gently run a knife around the edges to loosen them from the pan and remove them from the muffin tins.
  7. Let them cool completely on a wire rack.

Toasted Coconut

  1. Sprinkle coconut flakes on a baking pan.
  2. Bake them at 375 degrees for several minutes until they are lightly golden.
  3. Watch them carefully and stir them often to ensure that they don’t over bake.
  4. Remove them from the oven and let them cool on the pan. (The flakes will harden and crisp up as they cool.)

Homemade Whipped Cream

  1. Mix the cream, sugar and vanilla together.
  2. Beat them on high using a hand-held mixer or a KitchenAid mixer with the whisk attachment until the cream transforms into fluffy peaks.

Tartlets

  1. Spoon approximately one teaspoon of raspberry lemonade curd filling into each coconut macaroon tart shell.
  2. Top with homemade whipped cream and sprinkle with toasted coconut flakes.
  3. 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.
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Category: Baking

 


Add a comment Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Previous Post

31 Days of Barbecue: Grilled Avocados

Next Post

French History in India: Villa Shanti, Pondicherry

Visit the Honest Cooking Cookbook Shop