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.