 |
Prep Time: 0 Minutes Cook Time: 23 Minutes |
Ready In: 23 Minutes Servings: 24 |
|
When I was growing up in England there was this little tart that I used to love. I cannot find a recipe cause I can't remember what it was called. I've made up this recipe from what I remember from so long ago & I hope you all enjoy it. Ingredients:
your favorite recipe for 1 double crust pie pastry |
1 pouch white cake mix - 260g size for a 1 layer cake |
1/2 cup unsweetened flaked coconut |
water called for on cake mix |
1 egg |
2 tblsp oil |
jam or preserves of different flavors |
in the picture i used apricot, raspberry & lemon curd |
note:- different flavors of cake mix can also be used. if any topping left over, make up a couple of cupcakes to have with your coffee |
Directions:
1. Pre-heat oven to 375 degrees
2. Roll out pastry & using a cookie cutter, cut out circles to fit tart tins - small muffin tins could also be used
3. Place 1 scant teaspoon of jam/preserves in each pastry circle - set aside.
4. Place cake mix & coconut in a medium bowl & mix together
5. Add water, egg & oil & beat until well combined
6. Place 1 mounded Tablespoon of cake batter over the jam
7. Bake for about 23 mins until the tops are lightly golden
8. Remove from the tart tins right away & place on wire racks to cool
9. Sprinkle lightly with icing sugar
|
|