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Raspberry-Coconut Tarts

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Member since 2006

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1 recipe for pastry for a double crust pie
Raspberry jam
2 eggs
3/4 cup sugar
1 tsp cornstartch
1/4 tsp salt
1/4 cup melted butter
1 Tbs lemon juice
1 tsp vanilla
1-1/2 cups of coconut

Poll out the pastry dough to 1/8" thickness. Cut into circles with a 3-1/2" round cutter.

Line muffin tins(3" across the top) with the pastry circles and spoon in 1/2 tsp of the jam.

Beat the eggs, Stir in the sugar cornstartch and salt. Add the cooled, melted butter, lemon juice and vanilla. Mix well then add the coconut. Spoon over the jam filling each tart 2/3 full. Bake at 375 for about 20 minutes. Cool for 10 minutes before removing from the tart pans. Makes about 15 Tarts

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I believe you could use less sugar in this recipe. There is more than enough coconut in this recipe that will add to the sweetness.~ Janie

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