250g granulated sugar
200g of grated coconut
5 egg yolks
2 egg white beaten to a firm peak
1 Preheat oven to 180C
2 Combine in a bowl the sugar, coconut and butter. Mix well and then add the egg yolks one at a time.
3 Add the egg white and mix well.
4 Divide the mixture into the 12 greased muffin tray.
5 Place the muffin tray in a large roasting tin, fill it with boiling water to about 1 inch deep (bain-marie). The muffin tray should not float.
6 Bake for 30 minutes or until slightly golden brown, on the top of the cups.
7 To release the little tartlets from the mould turn them upside down (coconut flakes on the bottom). Refrigerate and serve.
Makes 12 mini tartlets