Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 54) worth the extra time Coconut-Lemon Cream Tartlets Prep Time: 25 Minutes Ready in: 1 Hour Servings: 8 tartlets /3 cup flaked coconut 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box 8 (41/2 x11/4-inch) individual foil tart pans 2 teaspoons sugar 11/2 cups whipping cream 1 jar (10 oz) lemon curd (1 cup) 1 /2 cup fresh raspberries, if desired 2 3. Reserve 2 tablespoons toasted coconut for topping. Sprinkle each pie-crust round with about 1 tablespoon of the remaining coconut and 1 /4 teaspoon sugar; roll in lightly with rolling pin. Press each round, coconut side up, in bottom and up side of tart pan. Prick bottoms and sides with fork. Place pans on large cookie sheet. 4. Bake 7 to 9 minutes or until edges are light golden brown. Cool 15 minutes or until completely cooled. 5. Beat whipping cream in large bowl until stiff peaks form. Place 2 cups of the whipped cream in medium bowl; fold in lemon curd until well combined. Spread in cooled baked tart shells. Top each with dollop of remaining whipped cream. Garnish with fresh raspberries and reserved coconut. To serve, gently slide tarts out of pans; place on individual dessert plates. Store in refrigerator. Nutrition information per serving: 1 TaRTleT: Calories 450 (Calories from Fat 280); Total Fat 31g (Saturated Fat 17g); Cholesterol 80mg; Sodium 310mg; Total Carbohydrate 40g (Dietary Fiber 0g; Sugars 15g); Protein 3g exchaNgeS: 1 Starch, 11/2 Other Carbohydrate, 6 Fat 1. Heat oven to 350°F. Spread coconut evenly on ungreased cookie sheet. Bake at 350°F. for 7 to 8 minutes or until light golden brown, stirring occasionally. Increase oven temperature to 450°F. 2. Remove pie crusts from pouches; unroll crusts on work surface. With rolling pin, roll each crust lightly to form 12-inch round. Using upside-down foil tart pan as guide, cut four 5-inch rounds from each crust. 54 Pillsbury Easy, Fabulous Pies
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