We still have lots of lemons so there will be more lemon recipes as we go along. It is always handy to have some of those little pre made short crust pastry shells in the freezer these are made with desiccated coconut added, ready to be filled with lemon curd or custard and topped with any berries of your choice. Those I made today are ideal for finger food.
Pastry
50 g desiccated coconut
50 g almond meal
250 g plain flour
175 g unsalted butter
50 g castor sugar
1 egg
Filling
150 g lemon curd (see previous post)
125 g of Blueberries
Place coconut, almond meal,flour and sugar in a food processor whizz briefly, add cubed butter whizz again until you have crumbs with the motor running add the egg and pulse until dough comes together. Empty onto a work surface, knead, form into a ball wrap in plastic and place in the fridge for at least 30 minutes. After that time take out of fridge. Prepare a mini muffin tin roll out dough and cut out small rounds to fit into the muffin tin. Bake in a preheated oven 180 c for 20 minutes or until golden brown. Take out of the oven and let cool for at least 5 minutes carefully lift out tartlets, fill when completely cooled. Makes 24
Coastal Delights 
Love the idea of having premade mini pastry shells in the freezer, sure will come in handy in a pinch.