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Coconut tartlets


Makes 12 
100 g (4 oz)Sweet or ordinary Shortcrust Pastry
FILLING:
4 x 15 ml spoon (4 tbsp)seedless raspberry jam 
50 g (2 oz)unsalted butter (soft)
50 g (2 oz)caster sugar
1 mediumegg
50 g (2 oz)desiccated coconut

1Heat oven to 180ºC, 350ºF, Gas Mark 4. Roll out pastry thinly and cut in rounds using a 7.5 cm (3 inch) cutter and line 12 patty tins.
2Place 1 x 2.5 ml spoon (½ tsp) of jam in each.
3Cream butter and sugar, add the egg and coconut.
4Place 1 x 5 ml spoon (1 tsp) of the mixture on top of the jam.
5Bake for 20 minutes until the mixture has risen and is golden brown. 
Let the tartlets cool before storing (or eating them!)
The mixture should be quite hard to the touch but it will probably collapse a little when cooling.
These quantities will also make 6 deeper tartlets if made in a muffin tray.

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