These Coconut Tarts use Cakemax to create a smooth, consistent coconut filling that blends easily and bakes evenly. A layer of raspberry jam under the coconut mixture adds a touch of flavour, all set in shortpaste shells and baked until golden. Finished with a glace cherry and angelica, they’re a simple, reliable tart made better with the performance of Cakemax.

Recommended uses: cakes and biscuits.

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