Coconut Tartlets

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READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 100
    g shortcrust pastry
  • 50
  • 1
    medium sized egg
  • 50
    g desiccated coconut
  • strawberry jam
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DIRECTIONS

  • Heat oven to gas mark 4 (350F, 180C) Roll out pastry thinly and cut into rounds using a 3 inch cutter.
  • Place half a teaspoon of jam in the bottom of each tartlet.
  • Cream butter and sugar until light and fluffy.
  • Add the egg and coconut.
  • Place 1tsp of the sponge mixture on top of the jam.
  • Bake for about 20 minutes until the sponge is golden brown and risen.
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