The moist and chewy coconut
filling makes these mini sweets special.
Coconut-Almond
Tartlets
- Crust Ingredients:
- 1/2 cup butter or margarine,
softened*
1/4 cup granulated sugar
1 large egg, separated
1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
Filling Ingredients:
- 1 cup firmly packed brown
sugar
1 large egg
1 cup flaked coconut
1 tablespoon all-purpose flour
1/2 teaspoon alomond extract
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 small 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 by hand 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 small bowl. Beat at high speed until fluffy
(2 to 3 minutes). Stir in coconut, 1 tablespoon flour and almond
extract by hand.
- Spoon filling into each
crust; sprinkle with almonds. Bake for 20 to 25 minutes or until
puffed and lightly browned. Cool in pans 5 minutes. Carefully
remove tartlets from pan. Cool completely on cooling rack.
Makes 24 tartlet.
Tips:
- Tartlets freeze well.
Allow to stand at room temperature 30 to 45 minutes to thaw.
- Use the “pusher”
of an apple corer or plastic wrap-covered marker base or similar
shaped object to press dough into bottom of cups and force it
up the sides. Then, use fingers to complete spreading the dough
evenly around sides of cups.
Nutrition Facts (1 tartlet):
Calories: 130 Fat: 6 g Cholesterol: 30 mg Sodium: 80 mg Carbohydrates:
18 g Dietary Fiber: 0 g Protein: 2 g
