Coconut and lemon simply works. No one can argue that, hey? In cocktails, cakes, sweet slices, fillings and pies – it’s never a disappointment. The same can be said for these delightful little tarts I made the other day.
The base of the tarts consists of a coconut pastry which bakes to a delicious, slightly chewy base and the filling has a perfect balance between sweet and tart. Some whipped fresh cream can be served alongside these tarts, but they are pretty much good on their own.
Instead of small tarts, baked in a muffin tin, you can also bake a large tart. It’s much less effort that way.