Strawberry Lemonade Tartlets

Ingredients

Yields 12

• 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

1. In a small saucepan over medium heat, whisk together the Natalie’s Strawberry 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.