Ingredients

• Canola cooking spray oil
• ¾ cupdesiccated coconut
• ¼ cupcaster sugar
• 1egg white
• 100gbutter
• ½ cuplemon juice
• ½ cupcaster sugar
• 1egg
• 3egg yolks

• 1 punnetraspberries
• 2 tablespoonscaster sugar

• ½ cup raspberries
• 1egg white
• 2 tablespoonscaster sugar

Add to Shopping List

Method

• Preheat oven to 150'C. Grease four 7cm non-stick loose base fluted tart tins.
• Combine coconut, sugar and egg white in a bowl and mix to combine.
• Press mixture into prepared tins and bake for 20 minutes or until golden. Remove and cool for 10 minutes.
• Place butter and juice into a medium sauce pan over a low heat and gently mix until butter has melted.
• Whisk together sugar, egg and egg yolks in a jug and gradually whisk into butter mixture. Stir continuously over a low heat for 4-5 minutes or until mixture begins to thicken. Divide mixture among cooked tart cases and refrigerate to cool.
• For coulis, puree raspberries and sugar in the chopper attachment of a stick blender until smooth.
• Brush raspberries with egg white and sprinkle with caster sugar.
• Dress tarts with sugared raspberries and serve with raspberry coulis.