Ingredients:
3/4 cup butter, softened
1 (8 ounce) packages cream cheese, softened
2 tablespoons sugar
1 teaspoon finely shredded lemons, rind of
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup flaked coconut
1/2 cup white chocolate chips, melted and cooled
1/3 cup lemon curd
1/4 cup miniature cherry baking bits
Directions:
In a large mixing bowl, beat butter and half of cream cheese with an electric mixer on medium to high speed for 30 seconds.
Add sugar, lemon peel, and salt.
Beat until combined, scraping sides of bowl occasionally.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour.
Shape dough into a ball.
If necessary, cover and chill dough 30 minutes or until easy to handle.
Preheat oven to 325 F Divide dough into 36 equal pieces.
Press pieces evenly into bottoms and up sides of 36 ungreased 1 3/4 inch muffin cups.
Bake in preheated oven for 18 – 20 minutes or until lightly golden browned.
Transfer pastry cups to a wire rack and let cool.
Meanwhile, preheat oven to 350 F Spread coconut in a single layer in a shallow baking pan.
Toast in preheated oven for 5 – 10 minutes or until light golden brown, stirring occasionally.
Remove from oven and cool.
For filling: in a medium mixing bowl, beat remaining cream cheese at medium to high speed for 30 seconds or until creamy.
Beat in melted white baking pieces until smooth.
Spoon about 1/2 teaspoon of lemon curd into each pastry cup.
Spoon cream cheese mixture atop lemon curd; or transfer cream cheese mixture to a decorating bag fitted with a large star tip, and pipe it atop lemon curd.
Sprinkle with toasted coconut and cherry baking pieces.
To store: Place tartlets in a single layer in an airtight container and store for up to 3 days.
Do not freeze.
Servings: 36
Time preparation: 45 min.
Time total: 63 min.