• 75 g softened butter
  • ¼ cup caster sugar
  • 2 eggs, separated
  • 1 cup flour
  • 1 tsp baking powder
  • ½ cup Rose’s Strawberry Conserve
  • 1 Tbsp sugar
  • ¼ cup thread coconut
  1. Preheat oven to 180°C. Lightly grease a 12-hole muffin tray.
  2. Cream butter and caster sugar until light and creamy and add the egg yolks. Stir in the sifted flour and baking powder and mix to a soft dough. If dough is too soft, chill for 20 minutes in the refrigerator wrapped in plastic wrap.
  3. Roll out the dough between 2 sheets of baking paper and cut 12 x 6-7 cm circles. Gently place these circles into the muffin tins to form the base. Divide the Rose’s Strawberry Conserve between the bases.
  4. Whisk the egg whites with sugar until stiff peaks form and then fold in the coconut. Divide meringue between the tarts.
  5. Bake for 15-20 minutes until golden. Leave in the tins for a few minutes before cooling on a baking rack.

Rate and Review

10 Ratings

Reviews (10)

Colleen's Review | Rating

Great little recipe

Kay's Rating
Andrea's Review | Rating

You dont say what type of sugar to use at which stage. Am going to attempt them now.

charmaine's Review | Rating

wow lovely for a sweet treat at a birthday party

Amanda's Review | Rating

I have just made these in mini muffin trays and they are delicious! And perfect size for the kids.

Wanda's Review | Rating

Looks delicious

Kirsti's Review | Rating

i attempted to make these on the weekend, had issues with rolling pastry out, got stuck between baking sheets and kept breaking! ended up putting in a big dish turned out ok.

Hayley Liggins's Review | Rating

Just made 24 small ones for the kids. Turned out great and very tasty!

sharleen poulsen's Review | Rating

Quick and easy and kids loved them!

Maggie's Review | Rating

These sound really good and easy to make, but, today I bought the sweet pastry as I thought that would be easier for me. Hope my Golf ladies like them.