Raspberry and coconut macaroon tarts
- Preparation and cooking time
- Total time
- + chilling
- A little effort
- Makes 8
Skip to ingredients
- 350g sweet pastry
filling
- 1 eggseparated
- 50g caster sugar
- 1 tsp vanilla extract
- 25g plain flour
- 75g dessicated coconut
- 16 raspberries
- 4 tsp raspberry jam
to decorate
- raspberries
- ¼ fresh coconut
- icing sugar
Nutrition: per serving
- kcal357
- fat22.9g
- saturates12.1g
- carbs35.5g
- fibre3.1g
- protein4.3g
- salt0.26g
Method
step 1
Roll the pastry out on a lightly floured work surface and use to line 8 mini brioche tins or small, fluted tartlet tins (buy from good cookshops or lakeland.co.uk). Prick the bases and chill for 20 minutes.
step 2
Heat the oven to 180c/fan 160c/gas 4. Line each tin with a small square of foil and fill with baking beans and blind bake on a baking sheet for 10 minutes, until pale golden. Remove the foil and baking beans and cook for 3 minutes.
step 3
To make the filling, whisk the egg yolk, caster sugar and vanilla extract. Mix in the flour and desiccated coconut. Whisk the egg white to firm peaks and stir into the mixture.
step 4
Spread ½ tsp raspberry jam into each tart shell, add 2 raspberries and divide the coconut filling between the tins. Bake for 15 minutes until golden.
step 5
To make the toasted coconut shavings, pare thin strips using a vegetable peeler. Put on a parchment-lined baking sheet in a single layer and toast in the oven for about 5 minutes until tinged golden at the edges.
step 6
Garnish with fresh raspberries, toasted coconut shavings and a dusting of icing sugar.
