Lychee, lemon and coconut tartlets
Photo by Babiche Martens
- Preheat oven to 180C. Grease and line a tartlet tin with pastry.
- Put half a lychee in each case. Combine the coconut and zest, then mix in the sugar. Whisk the eggs with the cream and milk and add to the coconut.
- Pour some of the mix over each lychee then sprinkle over a little extra coconut. Bake for approximately 15 minutes or until set and golden. Serve warm.