How to make Coconut Tart

In a stand-up mixer fitted with a paddle, or by hand, combine all ingredients on low speed

Mix a further 1 minute on medium speed.

Remove dough, knead an extra 1/2 min—ball, and cover with plastic.

Chill in the refrigerator for an hour before use

In a bowl place all filling ingredients and mix by hand for two minutes.

Using a rolling pin roll-out sweet dough approximately 2mm thick. Use a  4" cutter to cut out circles (approx 50 grams each)

 Insert one cut circular dough in each mold of a cupcake sheet pan. Lightly press to shape. Trim off excess dough at top of pan.

 Add 1/2 teaspoon of jam to each shell. Now fill to top with coconut filling (approx 50 grams each).

Preheat oven to 350 °F.

Bake in the oven until shell and filling is golden brown, about 30-40 minutes.

Remove from oven and cool on rack.

Carefully remove the tart from the pan. (can lightly tap pan on a table or loosen tart with a knife)

Garnish with red and green maraschino cherry cut in 1/4 (optional)