Last-minute coconut and lemon curd tartlets

By Drum Digital
01 June 2015

Someone unexpected visiting? Here’s a quick and easy dessert to prepare.

Someone unexpected visiting?  Here’s a quick and easy dessert to prepare.

Makes: 6

Preparation: 10 min

Chilling: 30 min

Cooking: 20 min

400 g short-crust pastry

180 ml (¾ c) lemon curd

125 ml (½ c) desiccated coconut

200 g fresh berries to serve

icing sugar, for dusting

Preheat the oven to 180 °C and grease tartlet pans.

1. On a floured surface, roll out the pastry and cut out a size slightly larger than the tartlet pans. Line the pans with the pastry. Refrigerate for 30 minutes. Remove from the fridge and blind bake for 20 minutes or until golden brown. Allow to cool.

2. Place the lemon curd into a medium-size mixing bowl and whisk in the coconut.

3. Spoon the lemon curd mixture into the pastry cases and top with fresh fruit. Dust with icing sugar.

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