Coconut Macaroon Tarts

• 1 1/2 cups flour
• 1 tablespoon demerara sugar or light brown sugar
• 7 tablespoons butter cold, chopped
• 1 egg
• 3 eggs
• 1 cup granulated sugar
• 2 cups flaked coconut
• 8 tablespoons unsalted butter melted and cooled
• powdered sugar for dusting
• raspberries to serve, optional

1. Pulse flour, sugar and butter in a food processor until mixture resembles breadcrumbs. With motor running, add egg and enough iced water (about 1 tbsp) until mixture forms a ball. Roll into a log. Wrap in plastic wrap and refrigerate 30 mins.
2. Preheat the oven to 400u0b0F. Place six 4-inch tart pans with removable bottoms on a baking pan. Cut pastry into 6 even pieces. Roll each piece out between 2 sheets parchment paper to 5 1/2-inch rounds. Line tart pans with pastry, trimming edges. Refrigerate for 15 mins.
3. Line pastry with parchment paper and dried beans or pie weights. Bake for 15 mins. Remove paper and beans and bake for a further 5 mins, until golden. Cool in pans. Reduce oven to 350u0b0F.
4. Meanwhile, for the filling, whisk eggs and sugar in a large bowl. Mix in coconut and butter. Pour mixture evenly into tart crusts, smoothing tops with the back of a spoon.
5. Bake for 15-20 mins, until puffed and golden. Cool on wire rack for 10 mins. Dust with powdered sugar and serve with raspberries, if desired.

flour, sugar, butter cold, egg, eggs, sugar, flaked coconut, unsalted butter, powdered sugar, raspberries

Taken from www.yummly.com/recipe/Coconut-Macaroon-Tarts-1398747 (may not work)