Coconut Lemon Mini Tartlets

Yield: 8 tartlets

Mini Tart Shells

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup Carrington Farms Semolina Flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold
• 1 large egg, cold
• 1 teaspoon vanilla extract
• 2 tablespoons Carrington Farms Organic Coconut Oil

Directions:

1. In a large bowl, whisk together the all-purpose flour, semolina flour, powdered sugar, and salt until well combined.
2. Using a box grater, shred the cold butter directly into the flour mixture. Using your hands or a pastry cutter, work the butter into the flour until the mixture resembles coarse sand and no large butter pieces remain.
3. Add the egg, coconut oil, and vanilla extract. Mix until the dough begins to come together. Wrap the dough tightly in plastic wrap and refrigerate for 15–20 minutes.
4. Lightly flour a work surface and roll the chilled dough to about 1/8-inch thickness. Using a 4–5 inch round cutter, cut circles sized to fit 3-inch tartlet pans. Gather and re-roll any scraps as needed. You should obtain about 8–10 circles.
5. Transfer the dough circles into mini tart pans. Gently press the dough into the pans to fit evenly. Prick the bottoms with a fork to prevent puffing.
6. Preheat the oven to 350°F (177°C). Bake the tart shells for about 20 minutes, or until set and lightly golden around the edges.
7. Allow the shells to cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before filling.
   

Coconut Lemon Custard Cream

Ingredients:

• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup cornstarch
• 2 teaspoons vanilla extract or vanilla powder
• 3 cups milk
• Peel of 1 lemon
• 4 tablespoons Carrington Farms Organic Coconut Oil

Directions:

1. In a large mixing bowl, whisk the eggs and sugar together for 2–3 minutes until smooth and slightly pale.
2. Gradually add the cornstarch in three additions, whisking thoroughly after each addition to ensure a smooth, lump-free mixture. Stir in the vanilla.
3. In a medium saucepan, combine the milk and lemon peel. Add the egg mixture and place over low heat.
4. Cook gently, stirring constantly, until the mixture begins to thicken. When it’s slightly thick you can remove the large lemon peel at this stage. Keep the heat low and continue stirring to prevent the custard from sticking or curdling. Do not allow it to become overly thick.
5. Remove from heat and continue stirring briefly. Add the coconut oil and mix until fully incorporated.
6. Transfer the custard to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool completely.

Assembly

1. Once both the tart shells and custard are fully cooled, fill each tart shell with the custard cream.
2. Serve and enjoy.