This is the follow up to my last post, if you probably didn’t notice.
First you make the curd, then you make the tart, then you eat and you enjoy.
Ina Garten anyone? I’ve been kind of obsessed with her lately, I mean she’s kind of a queen in the Food Network world. She may get a lot of hate but come on, she really does know what she’s doing. So she likes to spend time with gay men and do cutesy little stories for each show, she’s got it going on. She’s living it up in the Hamptons, so cheers to her.
Anywho, after last nights 5 1/2 hour baking class I wake up today, bleary eyed and messy haired, 5 cups of coffee down trying to wake up before the next class, I leave you with this tasty little morsel for the day.
Light, sunshiny, fruity and just pure bliss. The coconut crust tasted like a coconut shortbread and will probably be one of my go to crusts from now on. It is that good.
Meyer Lemon Tartletts with Coconut Crust
(Recipe by Sarah Eats Austin)
One recipe meyer lemon curd, recpie here
For crust (Yeild 3 3″ tarts. Double if you like)
2 1/2 tbls melted coconut oil
1/2 cup shredded sweetened coconut
1 tsp sugar
3 tbls coconut flour
Preheat oven to 350F.
Combine all of the crust ingredients and press into three 3″ inch tart plates. Bake for 5-7 mins or until golden brown on the edges. Let cool.
Pour enough curd into each tart. Top with berries and glaze and enjoy!