Feijoas are in season! Soon we’ll be drowning in them, but for now they’re still a novelty and worthy of turning into something super special like these gorgeous little tarts.   

Makes 12   

Ingredients 

• 2-3 sheets store-bought sweet short crust pastry   
• ¼ cup brown sugar  
• ½ cup milk  
• ½ cup sweetened condensed milk  
• 1 ½ teaspoon vanilla extract  
• 60g melted butter  
• 2 ½ cups desiccated coconut  
• 2 tablespoons plain flour  
• 1 teaspoon baking powder  
• 12 slices of feijoa  

Method 

1. Preheat oven to 170 fan bake.   
2. Lightly dust the work surface with flour and roll out the chilled pastry to a bit thinner than it comes. Using a cookie cutter, cut pastry into circles to line the holes of a 12-hole muffin tin.   
3. In a bowl, whisk sugar, condensed milk, vanilla extract, melted butter and milk until smooth. Stir in coconut, flour and baking powder.   
4. Spoon filling into the pastry. Top each with a slice of feijoa.   
5. Bake in a preheated oven for 25-30 minutes or until they turn golden brown and fully cooked. Remove from the oven and allow to cool for about 10 minutes before removing from the muffin tin to cool completely.   
6. Eat up! Or store in an airtight containing once cooled. 

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