Caribbean Coconut Lemon Tart

Just yesterday... really, just yesterday, one of my very favorite Cajun posted this delicious dessert.  I happen to read it at just the right time, where I had a little extra time, I had all the ingredients in my cabinet and I got a craving for this the second I read about it.


So, Marguerite of the CAJUN DELIGHTS Blog, I just could not resist.  And if you dessert fans ever sample these little gems, you won't be able to resist them either...


I made a few changes (of course).  Most obvious, instead of a full size pie, I made little tartlettes from frozen mini-pastry shells.  I know, I should have made a home made crust, but these were in the freezer, ready and willing.


Next, for no better reason than I thought it would be fun, I added Banana Rum in place of the Vanilla extract in the recipe.  Actually, I wanted a bit of the flavor to come through, and I was out of Vanilla.  So, why not???


Here's Marguerite's recipe (take a second to read her original post by clicking HERE)...

3 large eggs
1 stick butter, melted
1 1/2 cups sugar
1 tsp. vanilla extract (CRUZAN BANANA RUM)
2 tbls.'s fresh lemon juice (I used the juice of 1 lemon)
1 1/2 cups flaked coconut
9 inch pie crust (8 Mini PASTRY SHELLS)
************************
Mix sugar and eggs in large bowl, with wire whisk. Add melted butter, vanilla, and lemon juice. Stir in coconut, last. Pour into unbaked pie shell and bake @ 350 degrees for 35 to 45 minutes, or until browned and toothpick comes out clean. Sinfully delicious!

This was incredibly easy.  It only took 30 minutes, since the shells were so much smaller than a full size pie.

And if you are ashamed of me for using store bought pastry shells, I did whip my own whipping cream...

It's a good thing I made the tart size.  Portion control!


The lemon shines, the coconut shines, The egg makes for a custard center and the baking adds a crispy top.  Just a hint of banana (remember, the alcohol cooks out, leaving the flavoring).  Plenty of butter to make it rich tasting.


I could have eaten the entire thing.  This is that good.  I have made several of Marguerite's recipes and they are always terrific.  And with dishes like these in her belly, I sure see why her blog is so cheery!


...