This recipe is best with
Recipe Ingredient
- Pastry:
- (A) Sift:
- 100g plain flour
- 50g self-raising flour
- Add to:
- 2 tbsp icing sugar
- 75g cold butter
- 1 small egg
- 1-2 tsp ice-cold water (approximately)
- Filling:
- 1/2 cup hot water
- 100g castor sugar
- 200g grated coconut
- 2 eggs
- (B) Mix in a small bowl:
- 25g butter, melted
- 2 tbsp UHT milk
- 3/4 tsp vanilla essence
- 1/2 tsp baking powder
- some green and red glace cherries, halved
Instructions
- Combine (A) and icing sugar, rub in butter with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the egg and enough water to bind.
- Roll out dough thinly to line tartlet moulds. Spoon a little bit of jam onto the base of each pastry case and top up with filling.
- To make filling: Dissolve sugar in hot water. Leave to cool to be used as a syrup. Put grated coconut in a mixing bowl, add in 100ml cooled syrup. Beat the eggs and add into the coconut mixture. Add in (B) and baking powder then blend well to mix.
- Spoon mixture into pastry cases and top up with half a red or green glace cherry. Bake at 180° to 190°C for 30 to 35 minutes. Cool the coconut tartlets for a while before removing them from the moulds.
