Raspberry-Coconut Tarts

posted by Becky 08-01-101 1:16 PM

Raspberry-Coconut Tarts

One recipe pastry for double-crust pie
Raspberry jam
2 eggs
3/4 cup sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 cup melted butter
1 tablespoon lemon juice
1 teaspoon vanilla
1 1/2 cups coconut

Prepare pastry dough. Roll out on lightly floured surface to one-eighth inch thickness. Cut into circles with 3 1/2-inch round cutter.

Line muffin tins (3 inches across top) with pastry circles. Spoon 1/2 teaspoon raspberry jam into each.

Beat eggs. Stir in combined sugar, cornstarch and salt. Add cooled melted butter, lemon juice and vanilla.
Mix well. Stir in coconut.

Spoon mixture into pastry-lined tart tins filling each about 2/3 full.

Bake in 375 F oven for 20-25 minutes or until golden. Loosen edges with pointed knife and allow tarts to cool at least 10 minutes before removing from tins.

Makes 15

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