Coconut Tarts

4 eggs
1 ½ cups white sugar
2 tbsp. Cornstarch
¼ tsp. Salt
½ cup margarine, melted
2 tbsp. Lemon juice
2 tsp. Vanilla
3 cups medium unsweetened coconut

Spoon ½ tsp. raspberry jam into each tart shell. Beat eggs; add sugar, cornstarch and salt. Add cooled margarine, lemon juice, and vanilla. Mix well, stir in coconut. Put in shells and bake at 350 degrees for 20-25 minutes or until golden brown.

Makes 50 tarts.

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I just want to thank you and your crew for a great time on the weekender trail ride. I thouroughly enjoyed it and it did give me my mountain fix. The country reminds me a lot of northern B.C. except that the timberline is very high here. See you soon.

Black Diamond, Alberta