Coconut Macaroon Tarts

1. 1

   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.

2. 2

   Preheat the oven to 400u00b0F. 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.

3. 3

   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 350u00b0F.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.