50g-100g/1.7oz – 3.5oz Sugar depending on the tartness of the fruit
Zest and juice of 1 lemon
1 tbsp Cornflour to thicken
Meringue topping
5 Egg whites
100g/3.5oz Icing sugar
150g/5.3oz Dessiccated Coconut
How to:
Pre-heat the oven to 180C/350F/Gas Mark 4, butter cupcake trays.
Make the pastry by mixing the flour sugar and coconut oil until it forms a pastry(add iced water if needed to bring it together), chill.
Make the fruit layer, simmer the fruits over a low heat with the sugar, zest and lemon juice add the cornflour mixed with a little water, stir constantly until the jam thickens.
Roll out the pastry between two pieces of parchment paper, remove the top piece of parchment, flip the pastry over and cut into circles to fit the cupcakes trays, pierce the bases with a fork, line with non-stick parchment and fill with baking beans. Bake for 15 minutes, remove the beans and continue to bake for 5-10 minutes until the crust is golden.
Fill with the fruit mixture.
To make the meringue topping, whisk the egg whites until they form soft peaks, continue beating and adding the sugar one spoon at a time until stiff peaks form. Gently fold in the dessiccated coconut. Spoon on top of the fruit layer and even out or decorate by making swirls with a spoon. Bake for 15 minutes until it turns golden.
Leave to cool, the fruit layer will be set.
Behind Every Bake
Raspberry and Coconut Tartlets
CATEGORY: All Recipes
COOK TIME: 20
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What you need:
200g/7oz Odlums Spelt Flour
60g/2.1oz Shamrock Golden Caster sugar
125g/4.4oz Coconut oil melted
2TBLS Iced Water
Fruit layer
250g/8.8oz Fresh or frozen raspberries
250g/8.8oz Strawberries or plums
50g-100g/1.7oz – 3.5oz Sugar depending on the tartness of the fruit
Zest and juice of 1 lemon
1 tbsp Cornflour to thicken
Meringue topping
5 Egg whites
100g/3.5oz Icing sugar
150g/5.3oz Dessiccated Coconut
How to:
Pre-heat the oven to 180C/350F/Gas Mark 4, butter cupcake trays.
Make the pastry by mixing the flour sugar and coconut oil until it forms a pastry(add iced water if needed to bring it together), chill.
Make the fruit layer, simmer the fruits over a low heat with the sugar, zest and lemon juice add the cornflour mixed with a little water, stir constantly until the jam thickens.
Roll out the pastry between two pieces of parchment paper, remove the top piece of parchment, flip the pastry over and cut into circles to fit the cupcakes trays, pierce the bases with a fork, line with non-stick parchment and fill with baking beans. Bake for 15 minutes, remove the beans and continue to bake for 5-10 minutes until the crust is golden.
Fill with the fruit mixture.
To make the meringue topping, whisk the egg whites until they form soft peaks, continue beating and adding the sugar one spoon at a time until stiff peaks form. Gently fold in the dessiccated coconut. Spoon on top of the fruit layer and even out or decorate by making swirls with a spoon. Bake for 15 minutes until it turns golden.
