by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 7435 times
Surprise your friends with this delicious pastry. Suitable for any occasion.
- Roll out the pastry dough on a lightly floured board into 2 large circles to fit a 200 mm. ( 8) diameter pie dish.
- Place the pastry un ungreased pie dishes of this size. Prick all over with a fork.
- Bake in a hot oven at 450°f for 10 to 12 minutes.
- Cool the pastry shells.
- Spread the bottom of the pastries with raspberry jam.
- Whisk the egg - whites stiffly.
- Add half the sugar and whisk until very stiff.
- Fold in the remaining sugar gradually with 75 grams ( 3 oz. ) of the coconut.
- Lightly spread this mixture over the jam.
- Sprinkle with the remaining cocoanut and bake in the centre of a moderate oven at 350°f for 25 minutes.
- Cool the pastry.
- Cut into fingers and serve.
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