Lemon Coconut Tartlets for a Hint of Spring

You must be so tired of Winter! I hope these bring you the hope that Spring is around the corner!
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 them as much as I do!

Lemon Coconut Tartlets By Laurie Alves, Feb 25, 2014
Prep Time: 10 minutes 
Cook time: 35 minutes 
Yield: 48 Tartlets 

Ingredients:

 For Tartlets:

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

Instructions: 

In Blender: 

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

image credit: tarladalal.com

For Glaze 
- 3 cups Confectioners Sugar 
 - 2 Tbsp Lemon Juice 
 - 2 Tbsp Milk 

 Instructions: 

Combine well 
Dip tarts into glaze and allow to dry on cooling rack.