Coconut-Lemon Cream Tartlets
"Make sweet tarts in a snap with this lemony recipe, with a coconut-flecked crust made from refrigerated dough...."
INGREDIENTS
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2/3 cup flaked coconut
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1 box Pillsbury® refrigerated pie crusts, softened as directed on box
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8 (4 1/2x1 1/4-inch) individual foil tart pans
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2 teaspoons sugar
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1 1/2 cups whipping cream
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1 jar (10 oz) lemon curd (1 cup)
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1/2 cup fresh raspberries, if desired
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