Lychee, lemon and coconut tartlets
( SERVES 4 )
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|1 sheet||Sweet pastry sheet|
|6||Lychees, (cut in half)|
|¼ cup||Desiccated coconut, (plus 1 1/2 Tbs extra)|
|1 tsp||Lemon, (finely grated zest)|
|½ cup||Caster sugar|
- Preheat oven to 180 degC. Grease and line a tartlet tin with pastry.
- Put half a lychee in each case. Combine the coconut and zest, then mix in the sugar. Whisk the eggs with the cream and milk and add to the coconut.
- Pour some of the mix over each lychee then sprinkle over a little extra coconut. Bake for approximately 15 minutes or until set and golden. Serve warm.