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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