Strawberry Jam & Coconut Tarts

Ingredients

  • 12 sweet tart shells (pre-made)
  • 100g butter, softened
  • 100g caster sugar
  • 2 free-range eggs
  • 100g desiccated coconut
  • 1 tsp vanilla extract
  • 4 tbsp Annabel’s Strawberry Conserve
Strawberry Jam and Coconut Tart with Annabel's Strawberry Conserve

Instructions

STEP 1

Pre-heat the oven to 200C (180C fan)

STEP 2

Beat the eggs in a large mixing bowl. Then add the sugar, softened butter, coconut and vanilla and beat together until smooth.

STEP 3

Place the unbaked tart shells on a baking sheet.

Spoon 1 tsp of strawberry jam into the bottom of each shell. Top up with the coconut mixture, filling the shell to approx 3/4 full (leaving room to rise).

STEP 4

Bake for 15 to 20 minutes until golden brown on top. Allow to cool on a cooling rack before serving. Enjoy!

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