You will see versions of these tarts in parts of China, Hong Kong and Singapore served as a treat to enjoy with tea. They are often topped with glacé cherries and the pastry is always made with lard. When I make them I prefer to use pastry made with butter as I prefer the flavour.

INGREDIENTS

· Preheat oven to 200oC. Lightly grease with additional butter or oil 15 baby muffin tins.

· Roll pastry to 2mm thickness and using 7.5 cm cookie cutter {preferably fluted} or similar size glass or cup as a template cut out 15 x 7.5 cm rounds.

· Place a round into each prepared tin and gently press into base and sides. Place muffin tins into refrigerator to rest for 20 minutes.

· For filling: Place sugar and water into a small pot set over a low heat. Stir for 3- 4 minutes or until sugar has dissolved.

· Add butter and once melted pour mixture into a bowl.

· Add coconut and mix together. Cool.

· Add egg, milk, baking powder and vanilla and mix together.

· Place a spoonful of coconut filling into each pastry case. Place into preheated oven and bake for 20 minutes or until pastry is dry and crisp and filling is puffed and golden.

· Remove from oven and rest on a cooling rack for 10 minutes. Remove tarts from tins and cool. Sift icing sugar onto tarts if you wish.

· Serve immediately or store in an airtight container in pantry for up to four days.

Gold and Green Kiwifruit Salad

(serves 4-6)

This is best made shortly before you eat it but can be made up to 4 hours ahead and stored in refrigerator. Triple Sec is a clear liqueur, flavoured with sweet and bitter orange peels, and is often used in cocktails. It "tweaks” fruit salads just as it tweaks cocktails. You will find ginger in syrup in some supermarkets and at speciality food stores. Surprisingly most brands are produced in the UK.

INGREDIENTS

· Place gold and green kiwifruit into a bowl with mint and ginger, Triple Sec and sugar. Leave to sit at room temperature for 10-15 minutes so that the sugar has time to dissolve before serving.