Coconut Tarts
Ingredients:
Pastry Base:
250g plain flour
125g unsalted butter
pinch of salt
Jam filling:
½ teaspoon jam – raspberry, strawberry or blackcurrant
Topping:
60g unsalted butter, softened
120g caster sugar
180g coconut
2 eggs.
Method:
Pastry Base:
Place all ingredients into a food processor.
Process until dough forms a ball.
Roll onto a flour board and cut out rounds, using a 6cm pastry cutter.
Place these rounds into a patty pan tin.
Place the ½ teaspoon of jam into the centre
Topping:
Cream butter and sugar until, light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add coconut and mix well.
Place a tablespoon of the topping on top of the jam, and spread it evenly over the pastry rounds.
Bake in a moderate oven, about 15 – 20 minutes, until the topping becomes a light brown.
