My husband is a Geordie and I named these tarts after him because they’re individual, spiky, coconut-y and sweet. I took them to share at the afternoon tea my triathlete club had after our August Bank Holiday sea swim ( you need to burn off some calories before you eat these tarts!), and they got lots of compliments so I am feeling confident enough to share the recipe. Please try them out yourself and let me know what you think.
To make pie crust base layer (makes 16 portions):
- 155g plain flour
- 1g salt
- 100g pastry shortening (I use Crisp and Dry in England and Crisco in Canada)
- 50ml water
- Combine dry ingredients in a bowl,
- Add shortening and squish through flour with fingers until the texture resembles coarse crumbs
- Add water and press into a ball with your hands
- Roll out to 0.5cm thick on a floured surface
- Cut out 7cm wide circles
- Place each pastry circle in the bottom of a cupcake tin hole which has been lined with cupcake cases. The pastry bases should cover the bottom and rise slightly up the sides.
- Prick the bottom of the pastry discs in two places with a fork
- Bake at 180 degrees celsius for 15-20 mins until puffy and cooked through, set aside to cool
Start making the custard topping while your pastry is baking.
Ingredients (makes 16 portions plus extra for ‘quality control’ tasting)
- 75g desiccated coconut – toast this in a hot but turned off oven for 5 mins or until brown (I do this step once pastry has been removed from oven)
- 550ml lactofree milk (or normal milk if suitable)
- 3 eggs (beaten)
- 160g soft, light brown sugar
- 80g plain flour
- 2 tbsp corn flour (known as cornstarch in Canada / USA)
- 1/4 tsp salt
- 1tsp vanilla
- 2 types of any flavour jam (I use blackberry and peach or strawberry and plum)
- In a med saucepan combine milk, eggs, sugar, flour (plain and corn) and salt
- Bring to a boil over medium heat stirring constantly
- This will go a bit lumpy as it thickens and just stir a bit faster until the lumps vanish then remove from heat. At this point you will probably also need to remove the coconut from the oven. If you are like me this means you will try to do this one handed whilst stirring the custard, fail and shout for husband / children to come and rescue the count.
- Add vanilla and stir until blended in
Leave to cool for 5 mins while you do the next steps below:
Assembling the tarts
- Add jam to pastry bases so that one flavour of jam covers one half of the pastry disc and the other jam covers the remaining half
- Spoon the custard on top of the jam, leave it spiky instead of trying to smooth it down.
- Sprinkle the toasted coconut on top.
Leave to cool for an hour (if you can wait that long) before eating. They are fine to eat straight away but the custard will set firm if you leave them to cool completely which means you will be able to hold them in your had and eat them without any mess.