Lemon Coconut Tarts

15 Minute Dessert Appetiser:

Lemon curd doesn’t just sit quietly in the background—it demands attention & these bite-sized treats do just that.

Sharp, buttery, and unapologetically bright, it brings an electric zing to anything it touches.

Lemon curd definitely knows how to make an entrance.

The Tarts That Disappear Fast:

You know the ones…

The bite-sized treats, that if you are not paying attention, vanish from the dessert table before you even get a look.

A crisp pastry shell, a glossy spoonful of lemon curd, & a delicious rafaello truffle perched on top—it’s simple, but that’s the beauty of it.

No heavy frostings, no layers of excess.

Just pure, tangy goodness wrapped in a golden crust.

Perfect for those who claim they “don’t have a sweet tooth” but somehow manage to eat four.

A New Spin on Raffaello Truffles

Coconut, almond, white chocolate—classic Raffaello flavours already know how to work a room.

But add a touch of lemon curd?

That brings the drama.

The richness gets cut with a sharp citrus edge, keeping every bite fresh instead of overwhelming.

These truffles are creamy, nutty, and just acidic enough to keep you reaching for another.

Lemon Curd: The Unofficial MVP of Desserts

Lemon curd doesn’t try to be everything—it just is.

Spread it on toast, swirl it into yoghurt, dollop it onto pancakes.

Use it as filling, topping, or a sneaky spoonful straight from the jar when no one’s looking.

It doesn’t need extra fluff or fancy embellishments.

The balance of sweet and tart does all the work.

What to Drink With These Bite-sized treats

A crisp Prosecco? Yes.

Something light, slightly fizzy, with enough acidity to match the citrus kick.

Earl Grey tea? Also yes.

The bergamot in the tea picks up on the lemon in the curd, making for a smooth, aromatic pairing.

If you’re skipping alcohol and caffeine, try sparkling water with a hint of mint—it refreshes the palate between bites without stealing the spotlight.

Final Thoughts (Or, Just an Excuse to Eat More Dessert)

Lemon curd is one of those things you never regret having in the fridge.

It’s a flavour bomb in the best way, bringing life to simple desserts without overcomplicating things.

Whether you lean toward the crisp, buttery tarts or the creamy, coconut-coated truffles, both deliver the kind of bite that lingers—in a good way.

So, which team are you on? Team Tart? or Team Truffle? Or just here for the lemon curd straight from the jar?

Lemon Coconut Tarts

(Serves 12 Prep 15 Mins)

You Will Need:

Mini Sweet or Savoury Tart Shells – Pre-made or homemade. If making from scratch, use shortcrust pastry for a crisp texture. Sweet tart shells work best for this recipe.

Lemon Curd: – Homemade or store-bought. If making at home, use fresh lemon juice, egg yolks, sugar, and butter for a rich, tangy flavour. I just use store-bought & that’s what makes these such a great dessert & so quick to prepare.

Icing Sugar – Also known as powdered sugar, for dusting the tops of the tartlets.

Raffaello Chocolates – These coconut-covered almond chocolates add a creamy, nutty contrast.

Lemon Zest – Freshly grated from an unwaxed lemon, adding a fragrant citrus note to enhance the tart’s brightness. Use a lemon that is free from blemishes.

Instructions:

Prepare the Tart Shells: Arrange the tart shells on a clean, flat surface, such as a baking tray or serving platter. Ensure they are evenly spaced to make filling and decorating easier. If using store-bought tart shells, check that they are intact and sturdy enough to hold the filling.

Add the Lemon Curd: Using a small spoon or piping bag, carefully fill each tart shell with a good teaspoon of lemon curd. Distribute the curd evenly, ensuring a smooth and level surface. Leave about 3mm of space at the top of each tart to prevent overflowing when adding the Truffles.

Dust with Icing Sugar: Using a fine-mesh sieve or sifter, lightly dust the tartlets with a thin layer of icing sugar. This adds a little sweetness and adds to the aesthetics. For best results, sift the sugar from a slight height to create an even, airy dusting.

Add the Rafaello Truffle: Gently place a Rafaello truffle in the centre of each tart, nestling it into the lemon curd so it stays in place. The creamy coconut-covered chocolate will contrast beautifully with the tangy lemon curd, adding both flavour and texture. Just be careful not to push it down too far as the curd will spill over.

Garnish with Lemon Zest: Finish by sprinkling a small amount of finely grated fresh lemon zest over each tartlet. This enhances the citrus aroma and provides a pop of colour. For the best flavour, use a microplane grater and zest only the outermost layer of the lemon peel, avoiding the bitter white pith. You could substitute with Lime Zest if you prefer.

Serve & Enjoy!

Helpful Hints:

• Ideally, sweet tartlet shells work best for these bite-sized treats but use what is available to you. Savoury shells work perfectly well.

• You could garnish with Lime zest instead of Lemon zest for a contrast in colour.

• There is no need to cook the tartlets, but you could or even brûlée them, then add the rafaello afterwards.

Lemon Coconut Tarts

Recipe

(Serves 12 Prep 15 Mins)

Ingredients

• 12 Mini Sweet or Savoury Tart Shells
• ½ Cup Lemon Curd
• Icing Sugar
• 12 Rafaello Chocolates
• Lemon Zest

Method

1. Place the tart shells on a flat surface.
2. Fill each shell with 1 teaspoon of lemon curd, leaving about 3mm of space at the top.
3. Lightly dust the tartlets with icing sugar.
4. Nestle a Rafaello chocolate on top of the lemon curd in each tart.
5. Finish with a sprinkle of fresh lemon zest.

Serve & Enjoy!

Wine Pairing Suggestions:

Moscato d’Asti – Light, slightly effervescent, and gently sweet with citrus and floral notes to match the lemon curd.

Prosecco (Extra Dry or Demi-Sec) – A touch of sweetness with pear and citrus flavours balances the tartness of the lemon curd.

Champagne (Demi-Sec or Blanc de Blancs) – A refined choice with bright acidity to cut through the sweetness while enhancing the coconut and almond notes.

Sauternes or Late Harvest Riesling – Honeyed notes, stone fruit flavours, and a luscious texture make these perfect for lemon-based desserts.

Vin Santo – An Italian dessert wine with caramel, almond, and dried fruit flavours that work well with the Raffaello’s nuttiness.

Other Lemon Recipes

Haloumi Fries With Tangy Lemon Cream