Makes: 12, Calories: 346

Ingredients

Pastry:

• 200g plain flour.  684
• 110g cold butter.  826
• 1 round tbsp (34g) icing sugar.  136
• 1 egg yolk.  60
• 1-2 tbsp cold water = 1706

Filling:

• 240g raspberry jam.  604
• 100g unsalted butter, softened.  751
• 100g desiccated coconut.  629
• 100g caster sugar.  400
• 2 round tbsp (60g) plain flour.  205
• 1 tsp baking powder
• 1 egg.  75
• 50ml evaporated milk.  80 = 2442

Method

1. Preheat oven to 170°C Fan/Gas Mark 5.
2. Cut 12 parchment paper tabs, 2cms x 15cms, and place 1 across the bottom of each muffin tin well x12.
3. Pastry: In large mixing bowl; Rub butter, icing sugar and flour to breadcrumbs. Add yolk and water, cut in with knife. Ball together.
4. Flatten and wrap in plastic, chill for 30 mins minimum.
5. Roll pastry to 3mm thick (green guide bands). Use 11cm (largest) fluted cutter to cut rounds.
6. Re-roll, cut more rounds. Roll a third time, cut more rounds. Discard remaining pastry. Should make 12 total.
7. Press pastry round into each well, over parchment tab. This will help lift tarts out.
8. Filling: In large mixing bowl; Mix together all ingredients, except jam.
9. Spoon 1 tsp (20g) jam in each tart base, spoon on coconut filling.
10. Bake for 25 mins.
11. Remove from oven, cool for 20 mins in tin. Turn out, cool completely. Serve.

Calories = 4148

• 4148 / 12 = 346 (less, due to pastry offcuts)

Tip: If no evaporated milk, use 10g Marvel with 50ml water, double Elmlea, whole milk or another egg. Add more or less sugar, to taste.

Alternatively: Fill with lemon or lime curd.