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Strawberry Louise Tarts
We've given the old-fashioned Louise Cake a makeover. These little tarts are sure to impress.
Makes 12
Prep Time 20 minutes
Cook Time 20 minutes
Easy
Ingredients
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
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Preheat oven to 180°C. Lightly grease a 12-hole muffin tray. Step 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. Step 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. Step 4
Whisk the egg whites with sugar until stiff peaks form and then fold in the coconut. Divide meringue between the tarts. Step 5
Bake for 15-20 minutes until golden. Leave in the tins for a few minutes before cooling on a baking rack. Tips
What do I need?
Select All
1
75 g softened butter
2
¼ cup caster sugar
3
2 eggs, separated
4
1 cup flour
5
1 tsp baking powder
6
½ cup Rose’s Strawberry Conserve
7
1 Tbsp sugar
8
¼ cup thread coconut
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