4 x 250ml cup flour

2 Tbsp baking powder

½ cup sugar

250g butter

4 egg yolks

1/3  milk or water

Method:
Sift the flour and baking powder together, add the sugar and mix well. Rub the butter into the flour until it resembles breadcrumbs. Beat the egg yolks and add to the flour mix. Add just enough milk to form a soft manageable dough. Roll into a ball and chill for about 20 min. Roll out the dough into a 3mm thick round and use a biscuit cutter to cut out rounds 8cm in diameter, line the prepared muffin tins with the pastry rounds. Prick the base of each round and chill.

Filling: 
2 cans caramel treat

250ml currants, soaked in water (optional)

2 Tbsp lemon juice

1 tsp lemon rind

Method:
Blend all the ingredients for the filling and spoon into the prepared pastry shells.

Topping:
4 egg whites

1 tsp grape vinegar

2 cups coconut

¾ cup

Method:
Beat the egg whites and vinegar until the mixture hold soft peaks. Add the castor sugar by the spoon full beat continuously and fold in the coconut. Spoon over the filling, ensuring that it is completely covered. Bake for 12 minutes or until pale brown in a moderate oven.