Almond And Coconut Tarts - cooking recipe

Ingredients

3 sticks butter, cut into cubes
1 1/4 cup granulated sugar
2 1/3 cup all-purpose flour
5 None eggs, divided
1 cup ground almonds
1 cup coconut flakes
1 None lemon, zested
8 tbsp raspberry jam
2 tbsp almonds, slivered
None None powdered sugar

Preparation

To make the tart dough, mix 2 sticks of butter with 1/2 cup of sugar, the flour and 1 egg and knead it into a smooth dough. Roll it out on a floured work surface so it's about 1/8 inch thick. Cut the pastry into 8 rings with a 5 1/2 inch diameter pastry cutter and put them into 8 greased 4 inch diameter tart tins. Refrigerate the pastry shells for 30 mins.
Preheat the oven to 325\u00b0F. Prick the pastry shells several times with a fork and bake them for about 15 mins.
Separate 1 egg and whisk the egg white until stiff. Take the pastry shells from the oven and spread them with the egg white. Return them to the oven and bake them for another 2 mins.
To make the almond cake mixture, beat 1 stick of butter and 3/4 cup of sugar with a hand mixer. Add 3 eggs and the egg yolk one at a time, stirring constantly. Stir in the ground almonds, most of the coconut flakes and lemon zest.
Spread the raspberry jam on the pastry shells and evenly distribute the almond cake mixture between them. Smooth them over, sprinkle them with flaked almonds and coconut flakes and bake them for another 20 mins.
Take the tarts out of the oven and let them rest in the tins on a wire rack, let remove them and let them cool completely. Serve them sprinkled with powdered sugar and extra coconut flakes.