Lemon & Coconut Tarts

TAYLOR Lemon Coconut Tarts
Preparation:
1 hour + 30 mins
Servers:
24 tartlets
Cooking:
30 mins
Difficulty:
Medium

Ingredients

  • PASTRY
  • 110g cream cheese, softened
  • 115g butter, softened
  • 1 1/4 cups plain flour
  • FILLING
  • 4 large egg yolks
  • 1/2 cup sugar
  • 2/3 cup milk
  • 1/2 teaspoon Taylor & Colledge Lemon Extract Paste
  • 1/2 teaspoon Taylor & Colledge Coconut Extract Paste

Method

Step 1
Preheat oven to 175C. Grease 1 x 24 cup mini muffin tray.
Step 2
In a large mixing bowl, beat the cream cheese and butter until creamy.
Step 3
Gradually add the flour beating on a low speed until blended. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 30 minutes.
Step 4
Place balls of dough into mini muffin trays, and press into the tins to form pastry shells.
Step 5
Whisk together sugar and egg yolks by hand gently until sugar is mostly dissolved. Whisk in milk and lemon and coconut baking extracts gently. Strain mixture into pouring jug and pour the filling into the shells, filling them to the top (being sure not to overfill).
Step 6
Bake for 20 to 25 minutes, until tarts are set but still with a wobble in the centre. Cool for 30 minutes in the pan, then lift out and cool on a wire rack completely.