Raspberry Tart Recipe
Raspberry Coconut Tarts
This Raspberry Tart Recipe is so quick and easy to make. The fine coconut ingredient adds a very subtle coconut flavour and texture. You can also decorate the top, for example with a red or green candied cherry...what a festive tart that would make! A great Christmas Baking Idea!
Ingredients12 purchased tart shells (regular size)
3 tbsps. butter
1/2 cup sugar
1 egg, well beaten
4 tbsps. milk
1/2 tsp. vanilla
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup fine, desicated coconut
raspberry jam
Directions Spread the unbaked tart shells on a cookie baking sheet. Place 1/2 tbsp. jam in the bottom of each tart shell. In a medium bowl combine the flour, baking poweder and salt. In a large bowl, cream the butter, slowly adding the sugar.Add the egg, using the hand mixer to blend. Add the vanilla. Add the milk, alternating with the dry mixture. Continue to blend. Add the coconut and combine. Cover each of the jam filled tart shells with the cake mixture until filled. *Decorate top if desired* Bake tarts at 375° F for 13 - 17 minutes, or until lightly browned. Mmmmm...enjoy!
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