Name: Strawberry Louise Tarts
Prep time: 20 min
Cook time: 20 min
Yield: Makes 12
Cuisine: British
Ingredients: 75 g softened butter; ¼ cup caster sugar; 2 eggs, separated; 1 cup flour; 1 tsp baking powder; ½ cup Rose's Strawberry Conserve; 1 Tbsp sugar; ¼ cup thread coconut

We've given the old-fashioned Louise Cake a makeover. These little tarts are sure to impress.

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Makes 12

Prep Time 20 minutes

Cook Time 20 minutes

Easy

Ingredients

75 g softened butter

¼ cup caster sugar

2 eggs, separated

1 cup flour

1 tsp baking powder

½ cup Rose's Strawberry Conserve

1 Tbsp sugar

¼ cup thread coconut

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Preheat oven to 180°C. Lightly grease a 12-hole muffin tray.

Step 2

Cream butter and caster sugar until light and creamy and add the egg yolks. Stir in the sifted flour and baking powder and mix to a soft dough. If dough is too soft, chill for 20 minutes in the refrigerator wrapped in plastic wrap.

Step 3

Roll out the dough between 2 sheets of baking paper and cut 12 x 6-7 cm circles. Gently place these circles into the muffin tins to form the base. Divide the Rose's Strawberry Conserve between the bases.

Step 4

Whisk the egg whites with sugar until stiff peaks form and then fold in the coconut. Divide meringue between the tarts.

Step 5

Bake for 15-20 minutes until golden. Leave in the tins for a few minutes before cooling on a baking rack.