The moist and chewy coconut filling makes these mini sweets special.
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
1 cup firmly packed brown sugar
1 large Land O Lakes® Egg
1 cup sweetened flaked coconut
1 tablespoon all-purpose flour
1/4 cup sliced almonds
Heat oven to 350°F. Spray mini muffin cups lightly with no-stick cooking spray. Set aside.
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.
Divide dough into 24 (1-inch) balls. Place 1 ball into each prepared muffin cup; press dough into bottom and up sides. Set aside.
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.
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.
Tartlets freeze well. Allow to stand at room temperature 30-45 minutes to thaw.
Explore reviews fromour online community
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.
The crust was flaky and soft, but recipe calls for way too much almond extract - overpowering. I would use half the amount next time.