Recipe uploaded by

0 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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.
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.
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.
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.
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.
6. Garnish with fresh raspberries, toasted coconut shavings and a dusting of icing sugar.

Per Tart

357 kcalories, protein 4.3g, carbohydrate 35.5g, fat 22.9 g, saturated fat 12.1g, fibre 3.1g, salt 0.26 g

http://www.bbcgoodfood.com/recipes/6530/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 300g sweet pastry

FILLING

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

TO DECORATE

• raspberries
• ¼ fresh coconut
• icing sugar

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Makes 8

Preperation and cooking times

Ready in 1 hour 10 minutes plus chilling

Ingredients

• 300g sweet pastry

FILLING

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

TO DECORATE

• raspberries
• ¼ fresh coconut
• icing sugar

Per Tart

357 kcalories, protein 4.3g, carbohydrate 35.5g, fat 22.9 g, saturated fat 12.1g, fibre 3.1g, salt 0.26 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.