Raspberry coconut tarts
Raspberry coconut tarts recipe in the pie category
Recipe ingredients:
- One recipe pastry for double crust pie
- Raspberry jam
- 2 eggs
- 3/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups coconut
Recipe method:
- Prepare pastry dough.
- Roll out on lightly floured surface to 1/8 inch thickness.
- Cut into circles with 3 1/2 inch round cutter.
- Line 3 inch diameter muffin tins with pastry circles.
- Spoon 1/2 teaspoon raspberry jam into each.
- Beat eggs. Stir in combined sugar, cornstarch and salt.
- Add cooled melted butter, lemon juice and vanilla extract.
- Mix well. Stir in coconut.
- Spoon mixture into pastry lined tart tins filling each about 2/3 full.
- Bake at 375 degrees F for 20 to 25 minutes or until golden.
- Loosen edges with pointed knife and allow tarts to cool at least 10 minutes before removing from tins.
Tags: raspberry, coconut, tarts, recipe, pie, recipes, cooking