Total Calories of Recipe:4,478 Total Weight of Recipe: 1584 g
Total Calories pertart: 299
Makes: 15 large tartlets the size of foil pie dish your individual meat pies come in.
May store tarts in an airtight container up to 4 days. May also make these in foil pie plates (the one’s your meat pies come in), you will fill about 15 foil plates and you will need 1 teaspoon of jam for each tart. This recipe comes from an Australian Women’s Weekly – Easy Entertaining Cook Book. These are the exact same coconut tarts that the bakeries and supermarkets were selling during the 70’s in South Africa which were very popular and today they just seem to have disappeared.
Tip: May also fill baked tartlet cases with banana slices covered with caramel treat and surrounded by piped whipped cream.
1 1/2 cups (375 ml) Cake flour
30 ml Castor sugar
125 g cold butter, diced
1 extra-large egg, beaten
15 ml hot water Apricot jam
Red Glace cherries, halved
250 ml water
250 ml sugar (I just use table sugar – 90 – 200 g)
875 ml (3 1/2 cups) Moir’s Coconut only! (One 500 g packet gives you 5 1/2 cups)
3 extra-large eggs, lightly beaten
60 g butter, melted
45 ml milk (3 tbsp)
5 ml vanilla essence
1 teaspoon baking powder
Combine flour, sugar & butter in a food processor. Process until combined (If no food processor use your hands to rub in butter until it looks like crumbs. Add eggs & water. Process until mixture comes together into a ball. Cover and refrigerate 30 minutes. I place dough to firm up in freezer to speed things up). Line your tart plates. Combine water & sugar in pan. Stir over heat until sugar is dissolved. Bring to boil. Boil 3 minutes without stirring. Cool 5 minutes. Place coconut in bowl, add sugar syrup, eggs, butter, milk, vanilla and baking powder and mix well. Place a blob of jam into each pastry case and then carefully spoon coconut mixture evenly into pastry cases. Top each tart let with a piece of Glace cherry. Bake 180 C for 30 minutes or until golden brown. Cool 5 minutes before removing from tins to wire rack to cool. – Enjoy!
To Freeze: Freeze cooked tartlets covered for up to 2 weeks. Thaw at room temperature.
**This recipe is not suitable to microwave.
**Pie foil plates may be cleaned and reused again.