Coconut-lemon tartlets

Description

Sweet crunchy coconut tartlets are perfectly combined with delicate sour lemon cream. A very valuable feature I have used this dough recipe is that it is absolutely not crumbly (which is important for buffet :)) ! Guests this dessert will be very happy. Oh my-that was for sure! For the competition "Queen of the cocktail"

Ingredients

Coconut shavings

1.5 cup
Sugar

200 g
Flour

4 Tbsp
Vanilla

1 tsp
Egg white

2 piece
Starch

2 Tbsp
Lemon
Water

70 ml
Chicken egg

1 piece

Cooking

First prepare the base. It is so simple! For this mix sugar, coconut, flour and vanilla. Whites lightly stirred with a whisk (whip optional), and add to the mixture. Everything is very well mixed.

You should get a sticky thick mass. Spread the mixture with a spoon into 12 well-greased with vegetable oil molds and arrange on the bottom and the walls. The dough is sticky, so your hands better be wet with water.

Bake in the preheated oven at 220 degrees for 15 minutes or until the edges of the tartlets will not become Golden. Will not overdo! Cool first in the tins for 2 minutes, then remove from the molds and cool completely on wire rack.

Now prepare the cream. Connect the sugar, starch and lemon zest in a small saucepan and mix well.

Gradually add water and lemon juice. Mix with a whisk until smooth. Bring to a boil over medium heat and cook 1 min. stirring constantly.

Beat egg with a fork. Add 1/4 of the hot lemon mixture and mix well. To put all in a saucepan with the remaining lemon mixture.

Boil on low heat for another minute or until thick. If you want you can add in lemon cream with a few drops of yellow dye. I did not do that.

After the cream has cooled, spread on a spoon of cream in each tartlet and sprinkle with coconut. All! Now you can on the table!

Comments and reviews

Leave a comment or a recipe review