Time to dig into a tropical delight with our coconut tarts featuring a luscious blend of passionfruit and zesty lemon. This recipe promises a taste of paradise in every bite, a perfect treat for those seeking a refreshing and tangy dessert.
Coconut tarts with passionfruit and lemon
- 1 cup desiccated coconut
- 1 egg white, lightly beaten
- 2 tbsp caster sugar
- 2 tbsp heavy cream
- 1⁄2 cup lemon curd
- 2 tbsp passionfruit pulp
Preheat oven to 150°C. Grease a 12-hole mini muffin tin.
Combine coconut, egg white and sugar in a bowl. Press mixture firmly and evenly over the bases and sides of pan holes.
Bake for 20 minutes or until lightly browned. Cool completely, then remove cases from the pan.
Beat cream with an electric whisk until soft peaks form, fold in the lemon curd.
Divide lemon mixture in cases, top each with some passionfruit pulp and serve.
Did you make these tartlets? Tag us on Instagram @foodandhomsa!