Coconut tarts

Coconut tarts

By
From
Encyclopedia of Food and Cookery
Makes
12

Ingredients

Quantity Ingredient
1 quantity Biscuit pastry
12 teaspoons jam
90g desiccated coconut
110g sugar
1 egg, beaten

Method

  1. Roll out dough and use to line 12 small tart tins, about 8 cm in diameter. Place 1 teaspoon jam in bottom of each pastry case. Combine coconut and sugar and beat in egg.
  2. Place spoonfuls in cases on top of jam. Bake the tarts in a preheated moderate oven 180°C for about 20 minutes or until golden-brown. Stand in tins for a few minutes, then transfer to a wire rack to cool.
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