www.odlums.ie /recipes/raspberry-and-coconut-tartlets/

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:

  1. Pre-heat the oven to 180C/350F/Gas Mark 4, butter cupcake trays.
  2. 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.
  3. 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.
  4. 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.
  5. Fill with the fruit mixture.
  6. 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.
  7. Leave to cool, the fruit layer will be set.

 

Raspberry and Coconut Tartlets

Category

All Recipes

Cook Time

20

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:

  1. Pre-heat the oven to 180C/350F/Gas Mark 4, butter cupcake trays.
  2. 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.
  3. 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.
  4. 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.
  5. Fill with the fruit mixture.
  6. 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.
  7. Leave to cool, the fruit layer will be set.

 

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