Apricot and lemon curd tartlets

Name: Apricot and lemon curd tartlets
Yield: 6 servings
Cuisine: Bake
Ingredients: 6.00 apricots fresh; 750.00 ml desiccated coconut; 125.00 ml castor sugar; 6.00 eggs white; water; 180.00 ml lemon curd

6 servings

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By Food24 November 03 2009

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Ingredients (6)

6.00	apricots — fresh
750.00 ml	desiccated coconut
125.00 ml	castor sugar
6.00	eggs — white
	water
180.00 ml	lemon curd

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Method:

Preheat oven to 180ºC. Place apricots on a baking sheet. Roast for 15 minutes, or until soft. Remove from oven and leave to cool. Combine coconut, castor sugar and egg whites in a bowl, adding a little water, if necessary, to bind. Press mixture into 6 hollows of a muffin pan, creating cases for tartlets. Bake for 15 minutes, then remove from oven and cool until set. Remove tartlet cases carefully, place 30 ml (2 tbsp) lemon curd into each and top with a roasted apricot.
Serves 6.