Cherry Chip And Coconut Tartlets

Total Time: 1 hr 3 mins Preparation Time: 45 mins Cook Time: 18 mins

Ingredients

• Servings: 36
• 3/4 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons sugar
• 1 teaspoon finely shredded lemon, rind of
• 1/8 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 cup flaked coconut
• 1/2 cup chocolate chips, melted and cooled
• 1/3 cup lemon curd
• 1/4 cup miniature cherry baking bits

Recipe

• 1 in a large mixing bowl, beat butter and half of cream cheese with an electric mixer on medium to high speed for 30 seconds.
• 2 add sugar, lemon peel, and salt.
• 3 beat until combined, scraping sides of bowl occasionally.
• 4 beat in as much of the flour as you can with the mixer.
• 5 stir in any remaining flour.
• 6 shape dough into a ball.
• 7 if necessary, cover and chill dough 30 minutes or until easy to handle.
• 8 preheat oven to 325°f divide dough into 36 equal pieces.
• 9 press pieces evenly into bottoms and up sides of 36 ungreased 1 ¾ inch muffin cups.
• 10 bake in preheated oven for 18 – 20 minutes or until lightly golden browned.
• 11 transfer pastry cups to a wire rack and let cool.
• 12 meanwhile, preheat oven to 350°f spread coconut in a single layer in a shallow baking pan.
• 13 toast in preheated oven for 5 – 10 minutes or until light golden brown, stirring occasionally.
• 14 remove from oven and cool.
• 15 for filling: in a medium mixing bowl, beat remaining cream cheese at medium to high speed for 30 seconds or until creamy.
• 16 beat in melted baking pieces until smooth.
• 17 spoon about ½ teaspoon of lemon curd into each pastry cup.
• 18 spoon cream cheese mixture atop lemon curd; or transfer cream cheese mixture to a decorating bag fitted with a large star tip, and pipe it atop lemon curd.
• 19 sprinkle with toasted coconut and cherry baking pieces.
• 20 to store: place tartlets in a single layer in an airtight container and store for up to 3 days.
• 21 do not freeze.