Jasmine and coconut tarts

Name: Jasmine and coconut tarts
Ingredients: 225 g/8 oz short crust pastry; 1 egg, lightly beaten; 2 tablespoons jasmine jelly; 115 g/4 oz/1 stick butter; 115 g/4 oz/½ cup caster sugar; 115 g/4 oz/⅔ cup desiccated coconut

Preparation info

Makes
12

Difficulty
Easy

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

I like the tropical flavours here, the highly scented jasmine beneath the light coconut sponge.

Ingredients

225 g/8 oz short crust pastry
2 tablespoons

Dessert
Pastry
Vegetarian

Method

Grease and flour twelve 8 cm/3 inch bun tins

Roll out the pastry on a floured worktop, cut into rounds and fit them into the bun tins. Place half a teaspoon of jasmine jelly in each. Cream the butt