Coconut Almond Tartlets
Coconut Almond Tartlets Image

Coconut Almond Tartlets

The moist and chewy coconut filling makes these mini sweets special.

24
tartlets
30 min
PREP TIME
1 hr 05 min
TOTAL TIME

Ingredients

Crust

1/2 cup Land O Lakes® Butter softened

1/4 cup sugar

1 large Land O Lakes® Egg separated

1/2 teaspoon almond extract

1 1/4 cups all-purpose flour

1/4 teaspoon salt

Filling

1 cup firmly packed brown sugar

1 large Land O Lakes® Egg

1 cup sweetened flaked coconut

1 tablespoon all-purpose flour

1/2 teaspoon almond extract

1/4 cup sliced almonds

How to make

  1. STEP 1

    Heat oven to 350°F. Spray mini muffin cups lightly with no-stick cooking spray. Set aside.

  2. STEP 2

    Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and almond extract; beat until well mixed. Stir in 1 1/4 cups flour and salt just until dough forms a ball.

  3. STEP 3

    Divide dough into 24 (1-inch) balls. Place 1 ball into each prepared muffin cup; press dough into bottom and up sides. Set aside.

  4. STEP 4

    Combine egg white, brown sugar and egg in bowl. Beat at high speed until fluffy. Stir in coconut, 1 tablespoon flour and almond extract. Spoon filling into each crust; sprinkle with almonds.

  5. STEP 5

    Bake 20-25 minutes or until puffed and lightly browned. Cool in pans 5 minutes. Carefully remove tartlets from pan. Cool completely on cooling rack.

Tip #1

Tartlets freeze well. Allow to stand at room temperature 30-45 minutes to thaw.

Nutrition

130Calories
6Fat (mg)
30Cholesterol (mg)
80Sodium (mg)
18Carbohydrates (g)
0Dietary Fiber
2Protein (g)

Reviews

Explore reviews from
our online community

  April 30, 2012

I have made these many times and like the recipe. I use the recipe for crust that has 3 ounces of cream cheese, 1/2 cup butter and a cup of flour instead of the crust that comes with this recipe. I find that this makes more filling than is needed for 24 tartlets. Next time I will make enough crust for 36 tartlets.

— says martha
Helpful?
  December 08, 2011

The crust was flaky and soft, but recipe calls for way too much almond extract - overpowering. I would use half the amount next time.

— says Paula
Helpful?
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