Cherry Chip and Coconut Tartlets - butter

Method

• In a large mixing bowl, beat butter and half of cream cheese with an electric mixer on medium to high speed for 30 seconds.
• Add sugar, lemon peel, and salt.
• Beat until combined, scraping sides of bowl occasionally.
• Beat in as much of the flour as you can with the mixer.
• Stir in any remaining flour.
• Shape dough into a ball.
• If necessary, cover and chill dough 30 minutes or until easy to handle.
• Preheat oven to 325F Divide dough into 36 equal pieces.
• Press pieces evenly into bottoms and up sides of 36 ungreased 1 3/4 inch muffin cups.
• Bake in preheated oven for 18 20 minutes or until lightly golden browned.
• Transfer pastry cups to a wire rack and let cool.
• Meanwhile, preheat oven to 350F Spread coconut in a single layer in a shallow baking pan.
• Toast in preheated oven for 5 10 minutes or until light golden brown, stirring occasionally.
• Remove from oven and cool.
• For filling: in a medium mixing bowl, beat remaining cream cheese at medium to high speed for 30 seconds or until creamy.
• Beat in melted white baking pieces until smooth.
• Spoon about 1/2 teaspoon of lemon curd into each pastry cup.
• Spoon cream cheese mixture atop lemon curd; or transfer cream cheese mixture to a decorating bag fitted with a large star tip, and pipe it atop lemon curd.
• Sprinkle with toasted coconut and cherry baking pieces.
• To store: Place tartlets in a single layer in an airtight container and store for up to 3 days.
• Do not freeze.