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Lychee, lemon and coconut tartlets

Name: Lychee, lemon and coconut tartlets
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 sheet Sweet pastry sheet; 6 Lychees, cut in half (Main); ¼ cup Desiccated coconut, plus 1 1/2 Tbsp extra; 1 tsp Lemon zest, finely grated; ½ cup Caster sugar; 2 Eggs; ¾ cup Cream; ¼ cup Milk

15 min

for 4 people

Babiche Martens

Amanda Laird

Food writer

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Ingredients

1 sheet	Sweet pastry sheet
6	Lychees, cut in half (Main)
¼ cup	Desiccated coconut, plus 1 1/2 Tbsp extra
1 tsp	Lemon zest, finely grated
½ cup	Caster sugar
2	Eggs
¾ cup	Cream
¼ cup	Milk

Directions

Preheat oven to 180C. 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.