Coconut tarts

The tarts are like miniature cakes are easy to work and a good way to start dealing with the masses. It is easier to spread small pieces of dough and line the tartlet molds. With established practice, it will be easier to deal with a normal size cake. After Megamagdalena, Cakelarre intends to make mini cakes, and these are my Ingredients: 1 pastry sheet like this one glass150 sugar aquí250 g g g almond coconut rallada2 huevos70 limóny ralladoralladura of strawberry maizenacanelamermelada cuacharadita of Preparation: greased with butter molds for cakes and begins to heat the oven to 200 º With floured work surface, lies the pastry leaving 4 mm thick and cut with a tin corrugated so that the cake is then with nice edge.

Are lining the molds with the dough and let rest in refrigerator while preparing the filling In a bowl sift the flour and cornstarch and mix with cinnamon, almonds and grated coconut. Beaten eggs are added one by one to the solid ingredients. It also incorporates a lemon peel, yellow part only fits in well with the dough in the bottom of each tartlet put a teaspoon of jam to taste, filled with almond paste and coconut and covered with a POC coconut.

Bake 20 to 30 minutes or until golden brown remove the mold in cold

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