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Coconut-Almond Tartlets recipe

The moist and chewy coconut filling makesthese mini sweets special.

Recipe: Coconut-Almond Tartlets

Crust Ingredients:1/2 cup butter or margarine, softened*
1/4 cup granulated sugar
1 large egg, separated
1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
Filling Ingredients:1 cup firmly packed brown sugar
1 large egg
1 cup flaked coconut
1 tablespoon all-purpose flour
1/2 teaspoon alomond extract
1/4 cup sliced almonds

  • Heat oven to 350° F. Spray mini muffincups lightly with no stick cooking spray. Set aside.
  • Combine butter and sugar in small bowl.Beat at medium speed, scraping bowl often, until creamy. Addegg yolk and almond extract; beat until well mixed. Stir in 11/4 cups flour and salt by hand just until dough forms a ball.
  • Divide dough into 24 (1-inch) balls. Place1 ball into each prepared muffin cup; press dough into bottomand up sides. Set aside.
  • Combine egg white, brown sugar and eggin small bowl. Beat at high speed until fluffy (2 to 3 minutes).Stir in coconut, 1 tablespoon flour and almond extract by hand.
  • Spoon filling into each crust; sprinklewith almonds.
  • Bake for 20 to 25 minutes or until puffedand lightly browned.
  • Cool in pans 5 minutes. Carefully removetartlets from pan. Cool completely on cooling rack.

    Makes 24 tartlet.

    Nutrition Facts (1 tartlet): Calories:130 Fat: 6 g Cholesterol: 30 mg Sodium: 80 mg Carbohydrates:18 g Dietary Fiber: 0 g Protein: 2 g

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