2 eggs
3/4 cup sugar
1 tsp cornstarch
1/4 tsp salt
1/4 cup butter, melted
1 tsp vanilla
1 1/2 cup coconut
1 tbsp lemon juice
Jam, raspberry or your favourite
24 regular tart shells or
40 mini tart shells
Beat eggs, add sugar, cornstarch and salt, mixing well. Blend in butter, lemon juice and vanilla. Fold in coconut.
Spoon 1/2 tsp of jam in bottom of each tart shell. Top with coconut mixture to 3/4 full.
Bake in a 375 degree oven for 30 minutes.
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