Coconut Tarts
Author: admin
MAKES 30
BISCUIT PASTRY:
4 oz (125 g) butter
4 tablespoons superfine (caster) sugar
1/2 teaspoon vanilla extract (essence)
1 egg
2 cups (8 oz, 250 g) all-purpose (plain) flour
1/2 teaspoon double-acting baking powder (1 teaspoon baking powder)
raspberry jelly (jam)
COCONUT FILLING:
1 egg
1/2 cup (4 oz, 125 g) sugar
1 cup (3 oz, 90 g) unsweetened (dessicated) coconut
Directions:
1. Beat butter, sugar, and vanilla until light. Add egg and heat well. Sift flour and baking powder and mix into butter mixture.
2. Knead lightly on a floured board, roll out to 1/4 inch (5 mm) thick and cut into rounds to fit small tart pans (tins).
3. Place a scant half teaspoon of jelly in base of each tart, top with a generous teaspoon of coconut filling, spreading it over jelly (jam).
4. Bake in a hot oven (425°F, 220°C, Gas Mark 7) for 15 minutes.
5. Remove from tart tins and cool on a wire rack.
6. Coconut filling: Beat egg lightly and mix in sugar and coconut until blended.
Posted in Muffins & Small Cakes