125 g (4 oz) butter
4 tablespoons caster sugar
1/2 teaspoon vanilla essence
1 egg
2 cups plain flour
1 teaspoon baking powder
raspberry jam
4 tablespoons caster sugar
1/2 teaspoon vanilla essence
1 egg
2 cups plain flour
1 teaspoon baking powder
raspberry jam
for the Coconut filling
1 egg
1/2 cup sugar
1 cup coconut
1/2 cup sugar
1 cup coconut
method
1. Beat butter, sugar and vanilla essence until light.
2. Add egg and beat well.
3. Sift flour and baking powder and mix into butter mixture.
4. Knead lightly on a floured board, roll out to 5 mm (1/4 inch) thickness and cut into rounds to fit small tart tins.
5. Place a scant half teaspoon of jam in the base of each tart, top with a generous teaspoon of coconut filling, spreading it over the jam.
6. Bake in a hot oven 200-230°C (400-450°F) for 15 minutes.
7. Remove from tart tins and cool on a wire rack.
2. Add egg and beat well.
3. Sift flour and baking powder and mix into butter mixture.
4. Knead lightly on a floured board, roll out to 5 mm (1/4 inch) thickness and cut into rounds to fit small tart tins.
5. Place a scant half teaspoon of jam in the base of each tart, top with a generous teaspoon of coconut filling, spreading it over the jam.
6. Bake in a hot oven 200-230°C (400-450°F) for 15 minutes.
7. Remove from tart tins and cool on a wire rack.
for the Coconut filling
Beat egg lightly and mix in sugar and coconut until blended.serving amount
yield: 30
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