Side Pannel
Coconut Cream Tarts

- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Serves: 30 mini tarts
Coconut Cream Tarts
- Recipe Submitted by maryjosh on 11/16/2017
Ingredients List
- 3/4 cup sweetened condensed milk
- 1/2 cup lemon juice
- 2 teaspoons flour
- 1/8 teaspoon salt
- 2 teaspoons lemon zest
- 2 (1.9 ounce) boxes Athens Mini Fillo Shells
- 1/2 cup sweetened coconut
- 1 cup heavy cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
Directions
Preheat oven to 350.
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, salt, and zest until combined and smooth.
Arrange shells on a baking sheet. Fill each cup with the lemon filling. Bake for 15-18 minutes until custard has set. Remove from oven and let tarts cool completely.
In the meantime, place coconut flakes in a large skillet over medium heat, stirring frequently, until the flakes are mostly golden brown. Transfer to a bowl or plate to cool.
For the whipped cream, beat cream, sugar, and vanilla with a handheld mixer until thickened and soft peaks form, about 3 minutes.
Spoon or pipe whipped cream on top of tarts and sprinkle with toasted coconut. Serve at room temperature or chill for later.
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, salt, and zest until combined and smooth.
Arrange shells on a baking sheet. Fill each cup with the lemon filling. Bake for 15-18 minutes until custard has set. Remove from oven and let tarts cool completely.
In the meantime, place coconut flakes in a large skillet over medium heat, stirring frequently, until the flakes are mostly golden brown. Transfer to a bowl or plate to cool.
For the whipped cream, beat cream, sugar, and vanilla with a handheld mixer until thickened and soft peaks form, about 3 minutes.
Spoon or pipe whipped cream on top of tarts and sprinkle with toasted coconut. Serve at room temperature or chill for later.
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