Ingredients for Cherry Chip And Coconut Tartlets
- 1 cup (2 sticks) softened butter
- 8 ounces softened cream cheese
- 1/2 cup granulated sugar
- Lemon, Rind Of
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 cup flaked coconut
- 1 cup white chocolate chips, melted
- 1 (10 ounce) jar lemon curd (about 1 cup)
- 1/2 cup miniature cherry baking bits
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How to Make Cherry Chip And Coconut Tartlets
- In a large mixing bowl, cream together 1 cup softened butter and 4 ounces softened cream cheese using an electric mixer on medium-high speed for 30 seconds.
- Add 1/2 cup granulated sugar, 1 tablespoon lemon zest, and 1/4 teaspoon salt.
- Beat until well combined, scraping down the sides of the bowl as needed.
- Gradually beat in as much of the 2 1/4 cups all-purpose flour as you can using the mixer.
- Stir in any remaining flour with a spatula until a dough forms.
- Shape the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes, or until firm enough to handle.
- Preheat oven to 325°F (160°C). Divide the chilled dough into 36 equal pieces.
- Press each piece evenly into the bottom and up the sides of 36 ungreased 1-inch muffin cups.
- Bake for 18-20 minutes, or until the tart shells are lightly golden brown.
- Transfer the tart shells to a wire rack to cool completely.
- Meanwhile, preheat oven to 350°F (175°C). Spread 1 cup shredded coconut in a single layer on a baking sheet.
- Toast for 5-10 minutes, or until lightly golden brown, stirring occasionally. Let cool completely.
- For the filling: In a medium bowl, beat the remaining 4 ounces of softened cream cheese on medium-high speed for 30 seconds, or until creamy.
- Beat in 1 cup melted white chocolate chips until smooth and creamy.
- Spoon about 1 teaspoon of lemon curd into each cooled tart shell.
- Top with a spoonful of the cream cheese mixture. (Alternatively, transfer the cream cheese mixture to a piping bag fitted with a large star tip and pipe onto the lemon curd.)
- Sprinkle with toasted coconut and 1/2 cup cherry chips.
- Store tartlets in a single layer in an airtight container in the refrigerator for up to 3 days. Do not freeze.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
10g
Fat
22g
Carbs
2g
