LEMON COCONUT TARTS

SERVES 48 PREP 20 MINS + CHILLING COOK 10 MINS

395g can sweetened condensed milk ½ cup lemon juice 2 tsp finely grated lemon zest 1 ½ cups desiccated coconut whipped cream, red currants, to serve PASTRY 1½ cups plain flour ¼ cup icing sugar mixture 185g cold butter, chopped 1 egg yolk 2 tsp iced water Preheat oven to hot, 200°C. Lightly grease 2 x 24 hole mini muffin pans. 2 PASTRY Pulse flour, icing sugar and butter together to crumbs. Add egg yolk and water to make a dough. Knead on a lightly floured board to form a smooth ball. Halve. Wrap in plastic wrap. Chill 30 mins.

In a large bowl, combine condensed milk with lemon juice and zest. Stir coconut through.

Roll each dough half out to 3mm thick. Cut out 48, 5.5cm rounds. Line recesses. Chill 20 mins. Bake 10 mins.

Fill cases with lemon coconut mixture. Top with whipped cream and red currants.