Coconut Macaroon Tartlets

Photo & Recipe Credit @sherisilver https://sherisilver.com/

Ingredients

For the tartlet shells:

1 lb. OliveNation Coconut Macaroon Mix

1/2 cup + 1 tablespoon boiling water

For the chocolate ganache:

4 ounces OliveNation 60% Dark Couverture Chocolate Chips

1/2 cup heavy cream

Flaky sea salt

For the lemon curd:

1 cup water

8 ounces OliveNation Lemon Curd Powder

4 ounces unsalted butter, cut into small pieces

Directions

Make the tartlet shells:

To make the tartlet shells pre-heat the oven to 350 degrees Fahrenheit; grease a 24-cup mini muffin tin. In a medium bowl, combine the macaroon mix and boiling water. Let sit for 3 minutes to allow the mixture to thicken. Scoop the mixture into your prepared muffin tin. Grease the back of the cookie spoon and gently press into each scoop to create a shell. Bake till the edges are golden brown, 8 – 10 minutes. Carefully remove the shells and transfer to a wire rack to cool.

Make the chocolate ganache:

To make the chocolate ganache place the chocolate chips in a medium bowl. Heat the cream just till tiny bubbles form and pour over the chocolate chips. Let sit for 3 minutes and whisk till smooth. Let cool slightly then pour into half the tart shells. Top with a bit of flaky sea salt.

Make the lemon curd:

To make the lemon curd bring the water to a boil in a medium saucepan. Whisking constantly, add the lemon curd mix and return to a boil. Remove the pan from the heat and whisk in the butter. Let sit till no longer hot, then pour into the remaining tart shells. Refrigerate the tartlets to set the fillings, then serve.

Note: Any leftover ganache and curd can be stored in the fridge or freezer.