CREAMY COCONUT TARTLETS

Crisp butter pastry baked with a filling of cardamom-flavoured coconut and cream. The cream replaces eggs in the pastry and the filling. Cardamom is an acquired taste — replace with half a teaspoon of vanilla, if preferred.

Ingredients

2 cups flour 2 tsp baking powder ¼ tsp salt 150g cold butter ½ cup fresh cream coconut filling caster sugar

Method

Preheat oven to 180°C Place dry ingredients in the food processor Pulse a few times to mix together Cube the butter, add to flour and blend until evenly mixed Add cream and mix until a dough is formed Roll out thinly and cut out 24 discs to fit 2 patty pans Place spoonfuls of the coconut mixture into each disc Bake for 15-20 minutes until lightly browned Cool and sprinkle caster sugar over tartlets

CREAMY COCONUT FILLING

Ingredients

1 cup fresh cream 1 cup sugar 1 tsp ground cardamom 2 tbsp toasted sesame seeds 2 cups desiccated coconut

Method

Whip cream with sugar Add cardamom, sesame and coconut Mix well.

Tip

Place white chocolate discs in pastry cases before filling.