Coconut Macaroon Tarts - cooking recipe

Ingredients

1 1/2 cups flour
1 tbsp demerara sugar or light brown sugar
7 tbsp cold butter, chopped
1 None egg
None None FOR THE FILLING
3 None eggs
1 cup granulated sugar
2 cups flaked coconut
8 tbsp (1 stick) unsalted butter, melted and cooled
None None Powdered sugar, for dusting
None None Raspberries, to serve (optional)

Preparation

Pulse flour, sugar and butter in a food processor until mixture resembles breadcrumbs. With motor running, add egg and enough iced water (about 1 tbsp) until mixture forms a ball. Roll into a log. Wrap in plastic wrap and refrigerate 30 mins.
Preheat the oven to 400\u00b0F. Place six 4-inch tart pans with removable bottoms on a baking pan. Cut pastry into 6 even pieces. Roll each piece out between 2 sheets parchment paper to 5 1/2-inch rounds. Line tart pans with pastry, trimming edges. Refrigerate for 15 mins.
Line pastry with parchment paper and dried beans or pie weights. Bake for 15 mins. Remove paper and beans and bake for a further 5 mins, until golden. Cool in pans. Reduce oven to 350\u00b0F.
Meanwhile, for the filling, whisk eggs and sugar in a large bowl. Mix in coconut and butter. Pour mixture evenly into tart crusts, smoothing tops with the back of a spoon.
Bake for 15-20 mins, until puffed and golden. Cool on wire rack for 10 mins. Dust with powdered sugar and serve with raspberries, if desired.