Coconut Tarts
Ingredients
- 4 oz butter
- 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
Instructions
- Beat butter, sugar and vanilla essence until light.
- Add egg and beat well.
- Sift flour and baking powder and mix into butter mixture.
- Knead lightly on a floured board, roll out to 5 mm (1/4 inch) thickness and cut into rounds to fit small tart tins.
- 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.
- Bake in a hot oven 200-230°C (400-450°F) for 15 minutes.
- 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.
Calories: 90 kcal
Carbohydrates: 12 g
Protein: 1 g
Fat: 4g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 19 mg
Sodium: 46 mg
Potassium: 24 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 110 IU
Vitamin C: 1 mg
Calcium: 12 mg
Iron: 1 mg