Lemon Coconut Tarts

These were made by a friend KM. They were a huge hit as they are absolutely delicious and far too easy to make. Thanks so much KM, I had a rolling good time!

Ingredients

2 cups plain flour
1/4 cup icing sugar
150g butter chopped
1 egg yolk
1-2 tbls water

Filling

2 cups desiccated coconut
395g can sweetened condensed milk
1/4 cup lemon juice
1/4 cup lime juice
finely grated zest of 1 lemon and 1 lime
120g punnet raspberries
50 g white chocolate
thick cream to serve

Method

Sift flour and icing sugar together in bowl.
Rub in butter using fingertips until resembles breadcrumbs
Add egg yolk and enough water to make dough
wrap in plastic wrap and chill for 20 minutes

FILLING

Preheat oven to 180C
Combine coconut, condensed milk, juices and zest and stir until thick. Set aside
Roll out pastry between 2 sheets of baking paper to a 3mm thickness.
Cut 10cm circles (approx 12)
Ease each into a 7.5cm loose bottomed flan pan and trim edges
Arrange on an oven tray and chill for 10 minutes
Fill each case with a little scrunched foil
Bake for 5-10 minutes until golden, allow to cool
Spoon filling into each case, smoothing top
Sprinkle with raspberries and drizzle with chocolate.
Serve with cream (optional)

Enjoy!