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 60 min
  • total time 60 min
  • ingredients 7
  • servings 8

Ingredients

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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Tartlet
    Calories
    410
    (
    Calories from Fat
    260),
    % Daily Value
    Total Fat
    29g
    29%
    (Saturated Fat
    17g,
    17%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    350mg
    350%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    1g
    1%
      Sugars
    9g
    9%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    0%;
    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.
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