Raspberry & Coconut Tarts

  • 150g Whitworths Desiccated Coconut
  • 1 pack 320g shortcrust pastry sheet
  • 2 medium eggs
  • 125g caster sugar
  • 125g salted butter
  • 1tsp vanilla essence
  • 2tbsp raspberry jam
  • 100g fresh raspberries

Ready… Steady… Bake…

  • Preheat your oven to 190°C/170°C Fan/Gas Mark 5, then grease and flour small tart tins.
  • Cut the pastry sheet into 12 circles, sized to fit in the tin. Place in the tin then press gently.
  • Cream the butter and sugar together, until light and fluffy.
  • Add one egg at a time then beat together until smooth.
  • Fold in the desiccated coconut and vanilla essence using a metal spoon.
  • Divide the jam between the cases, spreading out a little across the bottom of each case.
  • Top with a spoonful of the coconut mix, dividing the mix out equally between them.
  • Decorate with the raspberries, pressing down slightly into the mixture then bake for 20-25 minutes until golden brown.
  • Allow to cool in the tin for 5 minutes then transfer to a wire cooling rack to cool completely before serving.
Print recipe
  • 30 mins
  • 20-25 mins
  • Makes 12