Coconut tarts

Coconut tarts

By
From
Baking
Makes
12
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1 quantity Biscuit pastry, about 1/4 cup jam
1 cup desiccated coconut
110g caster sugar
1 egg, beaten

Method

  1. Preheat the oven to 180°C.
  2. Roll out the dough and use it to line twelve small tart tins, about 8 cm in diameter. Place 1 teaspoon of the jam in the bottom of each pastry case.
  3. Combine the coconut and sugar and beat in the egg. Place spoonfuls in the pastry cases on top of the jam.
  4. Bake the tarts for about 20 minutes or until golden brown. Leave in the tins for a few minutes, then transfer to a wire rack to cool.
Tags:
baking
bakery
margaret
fulton
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