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Coconut Tarts

let the memories unfold as you make and eat these

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Yields1 Serving
 2oz butter
 4oz plain flour
 Pinch of salt
 1 tspn caster sugar
 1 egg yolk
 Cold water
 Raspberry Jam
 2oz butter
 2oz caster sugar
 1 beaten egg
 2oz desiccated coconut
 1oz Self Raising Flour
1

Heat oven to 190C

2

Grease 18 tart tins

3

Combine the plain flour and salt and rub in 2oz of butter to resemble breadcrumbs

4

Stir in the tspn of caster sugar

5

Make a well and add in the egg yolk and enough cold water to bind

6

Knead the pastry

7

Roll out the pastry and then cut out rounds with a pastry cutter

8

Put into the tins

9

Put 1/2 tspn of jam into each pastry case

10

Cream the remaining butter and sugar until pale and fluffy

11

Add the beaten egg a little at a time, beating well

12

Fold in the coconut and flour with a metal spoon

13

If needed add a little water to give a dropping consistency

14

Place spoonfuls of the mix on top of the jam

15

Bake for 15-20 minutes until firm to the touch and golden

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Ingredients

 2oz butter
 4oz plain flour
 Pinch of salt
 1 tspn caster sugar
 1 egg yolk
 Cold water
 Raspberry Jam
 2oz butter
 2oz caster sugar
 1 beaten egg
 2oz desiccated coconut
 1oz Self Raising Flour

Directions

1

Heat oven to 190C

2

Grease 18 tart tins

3

Combine the plain flour and salt and rub in 2oz of butter to resemble breadcrumbs

4

Stir in the tspn of caster sugar

5

Make a well and add in the egg yolk and enough cold water to bind

6

Knead the pastry

7

Roll out the pastry and then cut out rounds with a pastry cutter

8

Put into the tins

9

Put 1/2 tspn of jam into each pastry case

10

Cream the remaining butter and sugar until pale and fluffy

11

Add the beaten egg a little at a time, beating well

12

Fold in the coconut and flour with a metal spoon

13

If needed add a little water to give a dropping consistency

14

Place spoonfuls of the mix on top of the jam

15

Bake for 15-20 minutes until firm to the touch and golden

Coconut Tarts

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