- 1½ cups unsifted all-purpose flour
- ⅔ cup confectioners’ sugar
- ½ cup sweetened coconut
- ¼ tsp salt
- ¼ tsp. almond extract
- ½ cup cold butter, cut in large pieces
- 2 cups jarred or homemade lemon curd
- 1 pkg. (8-oz.) whipped topping
- Fresh raspberries
In large bowl of Black and Decker® Food Processor, combine flour, confectioners’ sugar, coconut, salt, almond extract and butter. Process until mixture resembles coarse meal. With processor running, add 2 tbsp. ice water and continue blending until mixture comes together in a ball. Roll out between 2 pieces of waxed paper to 10-inch circle. Remove top piece of waxed paper and invert into ungreased 9-inch tart pan with removable bottom.
Bake in preheated Black and Decker® Toaster Oven at 350ºF for 20 minutes, until edges begin to lightly brown. Remove from oven and place on rack to cool completely.
In medium bowl, combine lemon curd and 1 cup of whipped topping. Using
Black and Decker® Hand Mixer, blend lemon curd and whipped topping. Spread evenly into cooled tart shell. Refrigerate at least 2 hours before serving.
Before serving, decorate top of tart with remaining whipped topping and raspberries.
Makes 8 servings.
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