Ingredients for the tart
1 cup graham crumbs
¼ cup sugar
6 tablespoons butter, (3/4stick) melted
1 cup pecans
½ cup flaked shredded coconut
Preheat oven to 350˚F. Spray 6 – 4½-inch removable bottom tart pans with baking spray. Rub with a paper towel to evenly distribute spray.
In a food processor add a crackers, butter and sugar and process till combined. Add pecans and pulse 6-10 times or until coarsely ground. Add coconut and pulse 3-4 times, just till incorporated.
Divide between 6 tart pans with removable bottoms. About ⅓ generous cup per pan. Press graham cracker mixture firmly up sides and into bottom of pans. Place tart pans on a sheet pan. Bake for 10 minutes. Remove from oven and cool completely.
Ingredients for the Lemon Curd
5 egg yolks
1/2 cup sugar
1/4 cup fresh lemon juice
Grated zest of 2 lemons
6 Tbs. (3/4 stick) unsalted butter
In a heavy saucepan, combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the lemon juice and zest and whisk for 1 minute more. Set the pan over low heat and cook gently, stirring constantly, until slightly thickened, 10 to 15 minutes.
Remove the pan from the heat and stir in the butter. Let cool, stirring occasionally.
Divide the cream evenly between the baked crusts,and decorate them with whipped cream and lemon zest.