Food
The perfect snack to go with your cuppa!
TEA TREATS
6
MAKES
INGREDIENTS
- 11⁄2 cups plain flour
- 1 tbsp demerara sugar
- 100g butter, chilled, chopped
- 1 egg
- 1-2 tbsp iced water, as required
FILLING - 3 eggs
- 1 cup sugar
- 2 cups desiccated coconut
- 125g butter, unsalted, melted, cooled
- Icing sugar, to dust
- Berries, to serve (optional)
METHOD
1 In a food processor, pulse flour, sugar
and butter together until mixture
resembles breadcrumbs. With motor
running, add egg and enough water
until mixture forms a ball. Roll into a
log, wrap in plastic wrap and chill for
30 minutes. 2 Preheat oven to hot,
200°C. Place six 9cm loose-bottomed
tart pans on an oven tray. 3 Cut pastry
into 6 equal-sized pieces. Roll each out
between 2 sheets of baking paper until
3-4mm thick. Line tart pans with pastry,
trimming edges. Chill for 15 minutes.
4 Blind-bake cases for 15 minutes.
Remove paper and weights. Bake a
further 5 minutes until golden. Cool in
pans. Reduce oven to moderate, 180°C.
5 FILLING Meanwhile, in a large bowl,
whisk eggs and sugar together. Mix
in coconut and butter. Pour mixture
evenly between pastry cases, smoothing
tops with the back of a spoon. 6 Bake
for 15-20 minutes until puffed and
golden. Cool for 10 minutes. Dust with
icing sugar and serve with berries, if
desired. Store in an airtight container.COCONUT
MACAROON
TARTS
TIP
Using demerara
sugar gives a good
colour to your pastry
crust and a richer
flavour than white
sugar.Afternoon