7081

Raspberry and coconut macaroon tarts

  • makes 8

These individual raspberry and coconut macaroon tarts look really pretty and taste even better. Make them ahead for a stunning dinner party dessert.

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Ingredients

  • sweet pastry 350g

filling

  • egg 1, separated
  • caster sugar 50g
  • vanilla extract 1 tsp
  • plain flour 25g
  • dessicated coconut 75g
  • raspberries 16
  • raspberry jam 4 tsp

to decorate

  • raspberries
  • fresh coconut ¼
  • icing sugar

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.

Nutritional Information

  • Kcals 357
  • Carbs 35.5g
  • Protein 4.3g
  • Fat 22.9g
  • Salt 0.26g
  • Saturates 12.1g
  • Fibre 3.1g
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