Coconut tarts, Lemon Curd tarts and Jam tarts

I made some jam tarts the other day, but it wasn't my biggest success. The jam was all over the place and the dough was hard. After this disaster I was determined to create a perfect batch of jam tarts...and I think I succeeded:) This time I used Michel Roux's Pate Sucree recipe and I made some extra fillings than jam. I created some coconut filling and made some fresh lemon curd.

Coconut tarts, Lemon Curd tarts and Jam tarts

For the Pate sucrée makes 24 tarts

250g Plain flour

100g butter, cubed at room tempeature

100g icing sugar, sifted

pinch of salt

2eggs


For the coconut filling fills 9 tarts

50g white chocolate

50-60ml double cream

5 tbsp dessicated coconut

1 egg or egg white


For the lemon curd filling

You only need a few spoonful, but I made an extra jar worth

I used half of everything in the recipe here

I used home made strawberry jam, and ginger-chocolate-mixed fruit jam


For the pastry:Put the flour in a mound on a work surface and make a well. Put in the butter, icing sugar and salt, and mix these ingredients together with you fingertips.Gradually draw the flour into the centre and mix with your fingertips until the dough becomes slightly grainy.

Again make a well and add the eggs. Work it into the flour mixture, using your fingertips, until the dough begins to hold together.


When the dough is well amalgamated, knead it a few times with the palm of your hand until smooth. Roll the dough into a ball, wrap it in cling film, and rest in the fridge for 1-2 hours before using.

When the dough is rested and ready to use, unwrap and roll out on a lightly floured clean surface to 3 mm thickness, and using a 7.5 cm fluted cookie cutter to cut out 24 circles. Press the pastry circles into the prepared bun tray. Chill for at least 20 minutes in the fridge.

Preheat the oven to 180 C. Prick the party base lightly twice. As the tarts are tiny you don't need to pre-bake them...saves you lots of hassle and time.

Spoon your chosen filling up to 2/3 of the tarts (except the lemon curd, as that won't rise). The jams and other fillings will "puff up" and cover the side of the pastry(see below the before after pictures).

Leave them to cool completeley then remove the cases from the tin. On the picture from the left: Lemon Curd, Strawberry Jam, Ginger-Chocolate-Mixed Fruit Jam and Coconut tarts.

Leave them to cool completeley then remove the cases from the tin. On the picture from the left: Lemon Curd, Strawberry Jam, Ginger-Chocolate-Mixed Fruit Jam and Coconut tarts.