Lemon & Coconut Tarts
Preheat oven to 340F. Grease a 24 cup mini cupcake tray.
In a large mixing bowl, beat the cream cheese and butter until creamy.
Gradually add the flour beating on a low speed until blended. Shape mixture into 48 balls, and place on a baking tray; cover and chill 30 minutes.
Place balls of dough into mini muffin trays, and press into the tins to form pastry shells.
Whisk together sugar and egg yolks by hand gently until sugar is mostly dissolved. Whisk in milk and lemon and coconut baking extracts gently. Strain mixture into pouring jug and pour the filling into the shells, filling them to the top (being sure not to overfill).
Bake for 20 to 25 minutes, until tarts are set but still with a wobble in the center. Cool for 30 minutes in the pan, then lift out and cool on a wire rack completely.
Preparation: 1 hour + 30 mins
Serves: 24 Tartlets
Cooking: 30 mins
4 oz cream cheese, softened
1 stick (115g) unsalted butter, softened
7 oz (190g) all-purpose flour
4 large egg yolks
4 oz (110g) granulated sugar
6 oz | 3/4 cup (180ml) milk
1/2 tsp Taylor & Colledge Lemon Extract Paste
1/2 tsp Taylor & Colledge Coconut Extract Paste