These little tarts really couldn’t be simpler. A tender cream cheese pastry, filled with lemon and coconut custard – yum!

90 min
30 min



  1. 110g cream cheese, softened
  2. 120g butter, softened
  3. 1 1/4 cups (190g) plain flour


  1. 4 large egg yolks
  2. 1/2 cup (110g) sugar
  3. 2/3 cup (160ml) milk
  4. 1/2 tsp Queen Natural Lemon Extract
  5. 1/2 tsp Queen Natural Coconut Flavour

Method - Pastry

  1. Step 1

    Beat cream cheese and butter until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 30 minutes. Preheat oven to 175C (fan forced). Grease a 24 cup mini muffin trays. Place balls of dough into mini muffin trays, and shape into pastry shells.

Method - Filling

  1. Step 1

    Whisk together sugar and egg yolks by hand gently until sugar is mostly dissolved. Whisk in milk, lemon extract and coconut essence gently. Strain mixture into pouring jug and pour the filling into the shells, filling them to the top (being sure not to overfill).

  2. Step 2

    Bake for 20 to 25 minutes, until tarts are set but still with wobble in the centre. Cool for 30 minutes in the pan, then lift out and cool on a wire rack completely.

Comments & Reviews

Hello, there may be a couple of errors in this recipe. Does it make 24 tarts? If so, why grease 2 x 24 muffin holes? And ingredients list has essences, but instructions say baking pastes.


Hi Judith, Thank you for pointing this out – we have corrected the recipe 🙂