Kiwi Coconut Tarts



  • 20g butter, melted
  • 2 cups shredded coconut
  • ¼ cup sugar
  • 1½ tablespoons cornflour
  • 2 egg whites
  • ⅓ cup cream
  • ½ teaspoon vanilla essence
  • 2 kiwifruit, peeled, halved, sliced


  1. Preheat oven to 180C or 160C fan-forced. Grease 12-hole patty pan tin generously with the butter.
  2. Combine the coconut, sugar, cornflour and egg whites in a bowl. Take a firmly packed level tablespoons of the coconut mixture and use damp hands to roll into a ball. Place in 1 tin and flatten into a tart shell. Repeat with remaining coconut mixture. Bake for 15 mins or until browned around the edges. Cool in the tins for 2 mins only, then use a non-serrated knife to carefully prise each tart shell from the tin. Transfer to a wire rack to cool completely.
  3. Whip the cream and vanilla in a bowl until soft peaks form. Spoon into the tart shells. Top with kiwifruit.