I love making and innovating tarts ! Here’s to

another lovely tart with the authentic pound

cake mixture, sprinkled with chocolate and

dessicated coconut .

I use the chappathi press to make the tart shells

so it’s quick to get the tartlets done faster.So…..

now I have given a tip to convenience 😊.

Now to the recipe

INGREDIENTS

For the crust

1 cup flour ( 100 gm)

2 tbsp powdered sugar

50 gm butter

A pinch of salt

a little milk enough to bind .

Bind all to a soft dough .

Wrap and keep in fridge till filling is made

Divide into portions .

Roll out and place each on greased tart tins.

Add filling and bake .

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For the filling

Ingredients

100 gm butter

100 gm sugar

100 gm flour

1 tsp baking powder

2 eggs

1/4 cup milk

1 tsp vanilla essence

Few barks of dark chocolate / chips

1/2 cup desiccated coconut

Method

Beat butter and sugar till light and creamy.

Add in eggs one at a time beating lightly.

Add milk and essence .

Fold in the flour ( mixed with baking powder)

and mix well ( not beating ).

Fill prepared tart shells .

Sprinkle coconut , and chocolate on top ,and

mix lightly with a skewer or fork.

Bake in a preheated 180C oven for 25-30

minutes.