Strawberry Lemonade Tartlets
Ingredients
12 mini premade tart shells (the kind in the freezer or bakery section)
½ cup Natalie’s Strawberry Lemonade
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons granulated sugar
1 large egg yolk
1 tablespoon unsalted butter
¼ teaspoon vanilla extract
Pinch of salt
¼ cup shredded coconut
Mini chocolate bunnies or chocolate eggs
Directions
Yields 12
1. In a small saucepan over medium heat, whisk together the lemonade, lemon juice, cornstarch, sugar, egg yolk, and salt until smooth. Stir constantly until the mixture thickens—about 5–7 minutes. It should coat the back of a spoon.
2. Remove from heat and stir in the butter and vanilla. Let it cool for 10–15 minutes, stirring occasionally so it doesn’t form a skin.
3. Spoon the cooled filling into the tartlet shells.
4. Place them in the fridge for at least 2 hours, or until set.
5. Right before serving, top with shredded coconut and a chocolate bunny or a few chocolate eggs.