1 1/2 cups all-purpose flour
4 tablespoons unsalted butter, softened
1 pinch of salt
3 tablespoons vegetable shortening or margarine
1 egg white
Water as needed
For the filling:
1 1/2 cups Karo
2 1/2 cups shredded coconut
1 cup crushed crackers
1 1/2 cups all-purpose flour
4 tablespoons unsalted butter, softened
1 pinch of salt
3 tablespoons vegetable shortening or margarine
1 egg white
Water as needed
For the filling:
1 1/2 cups Karo
2 1/2 cups shredded coconut
1 cup crushed crackers
Sift together flour, baking powder, and salt in a bowl
Add butter and mix with 2 knives until a crumbly mixture forms
Add egg white and just enough water to obtain a firm but still pliable dough
Roll out thinly on a lightly floured surface
Cut into 6-cm (2.5-inch) thick slices
Place in muffin tin cups, pressing the edges to seal
Pierce bottom of each tart with a fork and cover with parchment paper
Fill with uncooked rice
Bake in a preheated oven at 200°C for 15 minutes
Remove from oven, remove parchment paper, and bake for an additional 5 minutes
Remove from oven and let cool
In a bowl, mix together Karo, shredded coconut, and crushed crackers
Place 1 tablespoon of this mixture into each tart shell and bake in a preheated oven at 170°C for 15 minutes, or until the filling is golden brown
Remove tarts from muffin tin and let cool
Yield: 37 tarts.
