I was looking through some recipe clippings for something new for Passover and found a recipe for coconut lemon tarts in Cuisine at Home. The idea was simple: mix dried coconut, sugar, and egg whites to make a crust; fill the baked crust with lemon curd. The recipe warned that the crusts had to be made in tartlette pans with removeable bottoms–the crust would stick to any other pan.
Looking online for a comparable recipe, I found a recipe from Donna Hay for the same crust, but filled with ganache. (see also here) It was the subject for HHDD #18, so quite a few people made this recipe and posted their results. Donna Hay’s recipe calls for pressing the coconut tart mixture into muffin cups, which makes things easier if you don’t have the tartlette pans that the Cuisine at Home recipe calls for.
The full recipe is enough for 8 tartlettes (in tart pans or muffin pans). I think it is enough for about 24 mini muffins. I cut the recipe in half and pressed the crust mixture into mini-muffin cups. I had a hard time pressing in the crust mixture and regretted making so many little mini tarts. And then the crusts stuck. Argh. I should have used silicone pans or pressed the mixture into foil or paper cupcake liners.
Final analysis: very tasty, but a bit of a pain to make.
There has to be an easier way. Making these as thumbprint cookies?
Maybe it would be better to make these as tuiles?
I don’t know. But these tarts seemed like a really good idea at the time . . .