Saturday, February 26, 2011

Lemon Coconut Tarts...a light Spring nosh.

Sometimes I get bogged down with the traditional way a recipe is prepared and don't play with my food. Today was different. Today I decided that Lemon was the addition to this little tart I needed to brighten up a traditional recipe. I also had a little coconut hanging around and said, Why not?!?  Why not, indeed!
Hope you love it as much as I do!

Lemon Coconut Tarts

3 Eggs plus one yolk. (If you use extra Large eggs omit the extra yolk)
1 1/2 C Sugar
3 Tblsp butter (melted)
1 1/2 C Milk (pref whole)
1/2 C Coconut Milk (may use All whole milk if coconut milk unavailable)
1 Tblsp Lemon Zest (1 lemon worth)
3/4 C AP Flour (sifted)
7 oz Shredded Coconut (set aside 2 Tblsp for muffin tops)

Preheat oven to 325f
Prepare Muffin Tins with Baking Spray. Spray liberally.

In Blender:

Combine, Eggs, Sugar and Milks. (blend)
Add Butter.
Whip until frothy.
Add Lemon Zest
Add Flour & Coconut (blend for 30 seconds min)

Mixture will be thin. 

Pour Mixture into each prepared muffin tin to 3/4 filled.
Top with scant amt coconut
Bake @ 325 for 35 minutes. No longer.
Remove from oven and move from pan to cooling rack immediately.

If using Cupcake Tin recipe yields 24.
If using Mini Muffin Tin yield is 48

Serve as is or glaze with Lemon Glaze

Lemon Glaze:
 3 cups Confectioners Sugar
2 Tblsp Lemon Juice
2 Tblps Milk
Combine well
Dip tarts into glaze and allow to dry on cooling rack.