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.
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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.