Scottish coconut tarts Christina's Cucina

Method. Reviews (0) Step 1: Preheat the oven to 180°C (fan 160°C, gas mark 4). Lightly grease a non-stick 30cm flan pan. Step 2: First make the pastry. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Beat the egg yolk with the water and stir into the flour mixture to make a dough.. Preheat the oven to 180ºC/160ºC Fan/Gas 4/350ºF Line a 33cm x 22cm (9 x 13 inch) baking tin with baking paper. In a large mixing bowl, cream the butter and sugar until pale yellow, light and fluffy. Scrape the bowl down a couple of times as you mix. This will take 2-3 minutes using a handheld electric whisk.

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Scottish coconut tarts Christina's Cucina

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Scottish coconut tarts Christina's Cucina

Instructions. Jam and Coconut Sponge: Pre-heat the oven to 180C/160C Fan/375F/Gas mark 4 and grease and line a square ( 9" x 9") 23cm x 23cm baking tin with baking paper. Put the SR flour, sugar, margarine or butter, eggs, baking powder and vanilla extract if using into a mixing bowl and beat with a hand hand electric mixer for 2 to 3 minutes.. Method. Pre-heat the oven to 180C. In a small saucepan, gently simmer together the coconut, sugar, water, butter and salt for about 15 minutes. In the meantime, make the pastry. In a mixing bowl, using either your fingers or a food processor, rub the cubes of butter into the flour and salt mix.