Tea Cake Recipes - Coconut and Almond Tarts Recipe

Ingredients

PASTRY:

• 1 1/4 cups/180 g all purpose/plain flour

• 1/8 tsp salt

• 4 tbsp butter, cut up

• 4 tbsp lard, cut up, or vegetable shortening

• 1-2 tbsp ice water  

FILLING:

• 2-3 tbsp raspberry jelly

• 1 large egg white

• 1/3 cup/70 g superfine/caster sugar

• 2 tbsp shredded/desiccated coconut

• 2 tbsp finely ground almonds

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Method:

1. Pastry: Sift the flour and salt into a large bowl. Use a pastry blender to cut in the butter and lard until the mixture resembles fine crumbs.

2. Mix in the ice water to form a smooth dough. Shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. Preheat the oven to 350°F/180°C/gas 4. Butter twelve 2 x 3/4-inch (5 x 2-cm) tartlet pans. Roll out the pastry on a lightly floured surface to a thickness of 1/4 inch (5 mm).

4. Use a pastry cutter to stamp out twelve rounds to slightly larger than the tartlet pans. Press the pastry rounds into the prepared pans.

5. Filling: Heat the raspberry jelly in a small saucepan until liquid. Brush 1/4 teaspoon jelly over each pastry base.

6. Beat the egg white in a medium bowl with an electric mixer at high speed until stiff peaks form.

7. Use a rubber spatula to fold in the superfine sugar, coconut, and almonds. Spoon the coconut mixture evenly into the pastry bases.

8. Bake for 20-25 minutes, or until golden brown. Cool the tarts completely in the pans.