Time to dig into a tropical delight with our coconut tarts featuring a luscious blend of passionfruit and zesty lemon. This recipe promises a taste of paradise in every bite, a perfect treat for those seeking a refreshing and tangy dessert.
- 1 cup desiccated coconut
- 1 egg white, lightly beaten
- 2 tbsp caster sugar
- 2 tbsp heavy cream
- 1⁄2 cup lemon curd
- 2 tbsp passionfruit pulp
1 Preheat oven to 150°C. Grease a 12-hole mini muffin tin.
2 Combine coconut, egg white and sugar in a bowl. Press mixture firmly and evenly over the bases and sides of pan holes.
3 Bake for 20 minutes or until lightly browned. Cool completely, then remove cases from the pan.
4 Beat cream with an electric whisk until soft peaks form, fold in the lemon curd.
5 Divide lemon mixture in cases, top each with some passionfruit pulp and serve.
Recipe shared by Food&Home.