I present a classic Scottish recipe with raspberry jam and coconut. They are simply delicious, crisp and delicate.
Shortcrust pastry, jam and delicious coconut …
- 240 g of cold butter
- 50 g of powdered sugar
- 2 yolks
- 400 g of wheat flour
- 1/4 teaspoon of salt
- 2 eggs
- 1/2 cup of sugar
- 1/4 cup of melted butter
- 1 teaspoon of vanilla extract
- 1 1/4 cup coconut flakes
- raspberry jam
Preheat the oven to 180 degrees C.
In a bowl, combine flour, powdered sugar, and salt. Add chilled butter cubes and yolks. Knead the dough by hand until smooth and well mixed. Place in the refrigerator.
Prepare the coconut filling. Beat eggs with sugar, add melted lukewarm butter, vanilla extract and coconut flakes.
Line the tartlet molds with the dough, gently pressing them against the molds. Ideally, the thickness should be between 3 and 4 mm. (about 24 should come out). Pierce the cupcakes so they don’t grow too much.
Put in the oven and bake for 10 minutes. They should be light golden.
Put some raspberry jam on the bottom of each cupcake. Fill with coconut filling.
Bake for about 20 to 25 minutes, until the top is golden brown. Then let it cool down and enjoy the taste.
Enjoy your meal!