Description
My Grandma used to send these to the soldiers in the Second World War. I’ve modified their sugar content as they used to be quite sweet.
Ingredients
- 12 (2 inch) frozen mini tart shells
- ¼ cup melted butter
- ¼ cup white sugar
- 1 egg
- 2 teaspoons evaporated milk
- 1 teaspoon vanilla extract
- 1 cup flaked coconut
- 2 tablespoons strawberry jam
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
- Beat the butter
- sugar
- egg
- evaporated milk
- and vanilla extract
- mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell
- and fill the shells with about 1 tablespoon of the coconut mixture.
- Bake in the preheated oven until the shells and topping are lightly golden brown
- about 20 minutes. Cool on wire rack.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr 5 mins
Servings: 12