Citrus-Coconut Tartlets topped with edible flower petals will delight guests at any spring or summer get-together.
Makes 16 (4-inch) tartlets
- 3 cups graham cracker crumbs
- ⅔ cup sweetened flaked coconut
- 6 tablespoons firmly packed light brown sugar
- ½ teaspoon kosher salt
- ⅔ cup unsalted butter, melted
- 1½ teaspoons vanilla extract
- 2 cups prepared lemon curd
- 1⅔ cups heavy whipping cream, divided
- 2 tablespoons lime zest (about 4 limes)
- 2 ounces cream cheese, softened
- ¼ cup granulated sugar
- Garnish: lime zest, edible flower petals
- Preheat oven to 350°.
- In the work bowl of a food processor, combine graham cracker crumbs, coconut, brown sugar, and salt; pulse until coconut is chopped and mixture is well combined, about 20 pulses. Add melted butter and vanilla; pulse until combined and mixture holds together when pinched.
- Lightly spray 16 (4×¾-inch)* tart pans with removable bottoms with cooking spray. Press crumb mixture into bottom and up sides of prepared pans; place on 2 rimmed baking sheets.
- Bake until set and fragrant, about 10 minutes. Let cool completely in pans on a wire rack.
- In a large bowl, beat lemon curd with a hand mixer on medium speed until smooth, about 1 minute, scraping down sides of bowl as needed. In a separate large bowl, using clean beaters, beat 1 cup cream with a mixer on high speed until stiff peaks form, about 2 minutes. Fold whipped cream into lemon curd until well combined. Stir in zest. Divide mixture evenly among tartlet crusts (about ¼ cup each).
- In another large bowl, beat cream cheese and granulated sugar with a hand mixer on medium speed until smooth and well blended, about 2 minutes. Reduce speed to medium-low; slowly beat in ⅓ cup cream until smooth, stopping frequently to scrape down sides of bowl. Gradually add remaining ⅓ cup cream, beating on medium speed until thickened, 2 to 3 minutes. (Do not overbeat.) Transfer cream cheese mixture to a piping bag fitted with a small open star tip (Wilton #22). Pipe desired design on tartlets. Serve immediately, or for more sliceable tarts, refrigerate for at least 4 hours. Garnish with zest and edible flower petals, if desired.
*If working with a limited amount of tartlet pans, you can bake graham cracker crusts in batches. After step 2, divide graham cracker mixture into 16 portions. Prepare and bake crusts as directed. Let crusts cool completely; carefully remove from tart pans, and place on a plate or a rimmed baking sheet. Clean tart pans and repeat with remaining graham cracker mixture as needed. Crusts can be made up to 2 days ahead and stored in an airtight container.
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