Almond Honey Tarts, Basic Sweet Paste, Coconut Macaroons Tarts, Lemon Tarts And Walnuts Tarts by Shireen Anwer

Almonds Honey Tart

Ingredients:

• Short crust  As required

Ingredients for filling:

• Almond crushed 4 ounces
• Butter 1 ounce
• Sugar 1 ounce
• Honey 3 tbsp

Method:

1. In a pan add Almonds crushed 4 ounces, Butter 1 ounce, Sugar 1 ounce, Honey 3 tbsp.
2. Cook on low heat stirring continuously till the mixture thickens.
3. Pour and spread the filling in the unbaked tart shells.
4. Bake at 180 degree C for 20 to 25 minutes.
5. Do not overcook or cracks will appear, cook until set and serve.

Ingredients for Basic Sweet Paste:

• Butter 16 ounces
• Caster sugar 12 ounces
• Flour 24 ounces
• Egg 1
• Vanilla essence 1 tsp

Method:

1. In one bowl cream together the butter and sugar until light and fluffy.
2. Add in eggs and beat well. Fold in flour and mix gently with finger tips until the dough can be gathered into a ball. Knead lightly and chill dough for 30 minutes, use as required.

Coconut Macrons Tart

Ingredients:

• Short crust  As required
  

Ingredients for filling:

• Egg whites 3
• Desiccated coconut 3 ounces
• Sugar 6 ounces

Method:

In a saucepan mix together coconut, sugar and egg whites.
Cook on a low flame, stirring continuously.
Remove from the stove and allow to cool.
Pour the mixture in the unbaked tart shell.
Bake in a preheated medium oven at 180 degree C for 20 minutes or until golden brown and just set in the center.
remove the tart from the oven and allow to stand in the tin about 10 minutes before carefully removing and allowing to cool on a wire rack.

Coconut Lemon Tart

Ingredients:

• Short crust  As required

Ingredients for filling:

• Egg yolks 5
• Butter 3 ounce
• Sugar 4 ounce
• Lemon juice 2 to 3 tbsp
• Yellow color a few drops
• Glazed cherries for decoration

Method:

1. In a saucepan add Egg yolks 5, Butter 3 ounces, Sugar 4 ounces, Lemon juice 2 to 3 tbsp and a few drops of yellow color.
2. Cook on a very low flame stirring all the time with a whisk.
3. Make sure that the mixture does not boil. Remove from fire and cool the mixture at room temperature.
4. Now place the lemon curd in a fridge. Sprinkle a little flour on a flat surface and roll the sweet paste dough with the help of a rolling pan into a medium disc.
5. Cut with a 3 inches round cutter and put  the dough in a tart tray, trimming the dough at the rims.
6. Bake at 190 degrees C for 15 to 20 minutes or until tightly golden. Fill the backed tarts with lemon curd, decorate with glazed cherries and serve.

Coconut Walnut Tart

Ingredients:

• Short crust  As required

Ingredients for filling:

• Walnut crushed 4 ounces
• Eggs white 2
• Sugar 3 ounces
• Butter 1 ounce

Method:

1. In a saucepan put walnuts crushed 4 ounces, eggs white2, sugar 3 ounces, butter 1 ounce and cook on low heat stirring continuously.
2. Remove from fir and allow to cool.
3. Filled the unbaked tart shells with the filling and bake at 180 degrees C for 20 minutes.