Raspberry Coconut Tarts
One recipe pastry for double-crust pie
3/4 cup granulated sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 cup melted butter
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups coconut
Prepare pastry dough. Roll out on lightly floured surface to one-eighth inch thickness. Cut into circles with 3 1/2-inch round cutter. Line 3-inch diameter muffin tins with pastry circles.
Spoon 1/2 teaspoon raspberry jam into each.
Beat eggs. Stir in combined sugar, cornstarch and salt.
Add cooled melted butter, lemon juice and vanilla extract. Mix well.
Stir in coconut. Spoon mixture into pastry-lined tart tins filling each about 2/3 full.
Bake at 375 degrees F for 20 to 25 minutes or until golden.
Loosen edges with pointed knife and allow tarts to cool at least 10 minutes before removing from tins.
Yield: 15 tarts