This is specially for my friends (Jurgen and Hazel) in New Zealand. An all-time favourite.
PASTRY
450 ml Cake Flour
...
37,5 ml caster sugar
10 ml Baking powder
1 ml salt
125 gram butter - room temperature
3 egg yolks (x-large eggs)
15 ml cold water
FILLING
60 - 75 ml smooth apricot jam
3 egg white
300 ml white sugar
500 ml coconut
Preheat oven to 180 deg C.
Use non-stick food spray and spray tartlet trays.
Sift the flour, caster sugar, baking powder and salt together. Rub butter into the mixture with your fingertips and mix well. Beat the egg yolks and water together and add to the flour mixture. It should be a soft managable dough. If it is too stiff, add a little more water. Place cling wrap film around the dough and place in the fridge for a while. Roll out the dough on a floured surface. Press out circles of dough and place in tartlet trays.
For the filling: Place approx. 1/2 teaspoon of apricot jam on the dough circles. Beat the egg whites until stiff adding the sugar slowly. Fold the coconut in and mix well together. Place spoonfuls of coconut filling on top of the jam/dough circles.
Bake for 20 - 25 minute until light brown.
Makes about 30 tartlets