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1
In a large mixing bowl, beat butter and half of cream cheese with an electric mixer on medium to high speed for 30 seconds.
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2
Add sugar, lemon peel, and salt.
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3
Beat until combined, scraping sides of bowl occasionally.
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4
Beat in as much of the flour as you can with the mixer.
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5
Stir in any remaining flour.
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6
Shape dough into a ball.
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7
If necessary, cover and chill dough 30 minutes or until easy to handle.
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8
Preheat oven to 325F Divide dough into 36 equal pieces.
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9
Press pieces evenly into bottoms and up sides of 36 ungreased 1 3/4 inch muffin cups.
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10
Bake in preheated oven for 18 20 minutes or until lightly golden browned.
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11
Transfer pastry cups to a wire rack and let cool.
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12
Meanwhile, preheat oven to 350F Spread coconut in a single layer in a shallow baking pan.
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13
Toast in preheated oven for 5 10 minutes or until light golden brown, stirring occasionally.
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14
Remove from oven and cool.
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15
For filling: in a medium mixing bowl, beat remaining cream cheese at medium to high speed for 30 seconds or until creamy.
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16
Beat in melted white baking pieces until smooth.
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17
Spoon about 1/2 teaspoon of lemon curd into each pastry cup.
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18
Spoon cream cheese mixture atop lemon curd; or transfer cream cheese mixture to a decorating bag fitted with a large star tip, and pipe it atop lemon curd.
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19
Sprinkle with toasted coconut and cherry baking pieces.
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20
To store: Place tartlets in a single layer in an airtight container and store for up to 3 days.
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21
Do not freeze.
