Coconut Cheesecakes
A small, simple, pastry tartlet filled with jam and a coconut filing.
Ingredients
For the Pastry
- 6 oz or 175g plain flour
- pinch of salt
- 4 oz or 110g cold butter
- 1 tbsp sugar
- 3-4 tbsp cold water
For the Filling
- 2 oz or 60g butter
- 2 oz or 60g sugar
- 1 egg
- 1 tsp baking powder
- 2 oz or 60g dessicated coconut
- 1 oz or 30g ground rice/rice flour
- raspberry jam
Instructions
To make the pastry
- Place the flour and salt in a food processor and pulse to combine.
- Add the cold butter and process until the mixture resembles breadcrumbs.
- Add around 3 tbsp of very cold water and process until the pastry comes together. Remove form into a disc, wrap in cling film/plastic wrap and place in the fridge for around 30 minutes.
To make the filling
- Preheat your oven to 375F/190C.
- Roll out the pastry and use to line a 12 hole bun tin. Put a teaspoon or so of jam in the bottom of each pastry case.
- Cream the butter and sugar until light and fluffy. Then gradually beat in the egg.
- Mix together the ground rice, coconut and baking powder and stir into the creamed mixture.
- Put a spoonful of this mixture on top of the jam.
- Bake for around 20 minutes, until golden on top. Leave to cool a little in the tin before removing to a wire rack.