October 8, 2020
These sweet little treats are a modern take on traditional baked coconut pie. To save time we have used pre-made pastry shells. Use your fave jam flavour be it strawberry, raspberry, blackberry or cherry jam, which-ever tickles your fancy. Note we have opted for Panela sugar (Panela is an unrefined raw sugar made from whole juice of sugar cane), but any good quality raw brown sugar will work beautifully.
1Preheat oven at 175°C
2Using a sauce pan add together the Nuttelex, sugar, coconut, vanilla and eggs and whisk over low medium heat until just combined, then set aside.
3Place the tart shells on a lined baking tray. Next add 1/2 tsp of jam into each tart shell (you can add up to 1 tsp if you like them jammy!. Follow with ½ tsp of coconut yoghurt then add 1 heaped tsp of the now cooled sugary coconut mixture.
4Bake tarts for 10 to 15 minutes or until golden on the top.
5Allow to cool for 10 minutes before serving