our Granny had a Bake Shop in Lancashire perhaps 100 years ago and she used her amazing Scottish shortbread as a base for those tarts but separate toppings on each pad of shortbread. this is the only way I've know these slices to be. I am Canadian and Lancashire seems 1000 miles away living in Montreal and of another era I like to think of Dickens' Era. thanks for this
Definitely adding this recipe to my baking roster ! Love the combination of coconut & almond for the topping . Looking forward to making these for a delicious tea time addition.
Hi Geoff, I'm 83 and just trying to learn a little baking. My Mother used to bake similar to this and I have been trying to get a taste from the past, well! I just got it. baked my first batch today and my wife who used to own a Greek restaurant tried them and said they were delicious, trouble is only half the batch found their way into the cake tin and I only have had One so it's a mystery where the others have gone!!! I found a discrepancy between the sugar in the filling contents which didn't show up in the method but I put it in anyway and all was well. I'm looking forward to doing some more of your recipes. Thanks.
Hi Graham. That's great. I am glad the tarts turned out well for you. I have corrected the written recipe to include the sugar now. I hope you enjoy some more recipes.
Thank you Geoff - 2nd time I’ve made these delicious tarts (1st time I made them as my husband’s ‘birthday cake’ layered up on a cake stand) and they always come out of the oven with a wonderful wow factor!
A tasty treat that is so neat, lots of sugar to make it sweet, these tarts are a delight, so open your mouth and take a bite . .. and another... and another . . . . .
This is it ...thats the one my aunt used to do @with the coconut it gives extra crunch... just great. Geoff you always deliver thankyou xxx♡♡♡ My daughter' s all in one cake turned out fine ..but i don' t think she's the next mary berry ☆
Hi Gillian, I am glad this is the one you meant. Great that your daughter's cake turned out well. There will be no stopping her now, she will be dropping baking terms into conversation next.
Hi Deborah. No self raising(self rising in USA) flour has a raising agent already in the flour. However you can add baking powder into plain or all purpose flour to make an equivalent. The amount is usually 150g of flour and 2 tsp of baking powder.
THANK YOU, THANK YOU, THANK YOU. Someone at last on this youtube place showing recipes, who knows the difference between a 'dessert spoon' and and 'table spoon'. So very tiresome hearing people say 'A table spoon of this that and the other' when they are using a dessert spoon for the measuring of whatever. A table spoon is a serving spoon. Wish all those other people would get it right and stop giving wrong terminology for weights.
Love watching your baking, can’t wait to make them. Love that you take your time. So many people rush and I can’t keep up with them. Thankyou.
HI Rita. I do hope you enjoy yours when you make them. I am also glad you enjoy watching the videos.
our Granny had a Bake Shop in Lancashire perhaps 100 years ago and she used her amazing Scottish shortbread as a base for those tarts but separate toppings on each pad of shortbread. this is the only way I've know these slices to be. I am Canadian and Lancashire seems 1000 miles away living in Montreal and of another era I like to think of Dickens' Era. thanks for this
Hi Norm, you are very welcome. Thanks for sharing the story of your Granny.
Definitely adding this recipe to my baking roster ! Love the combination of coconut & almond for the topping . Looking forward to making these for a delicious tea time addition.
Hi 1904say. That's good. I think you will enjoy these lovely little tarts.
Oh yes these would hit the spot with a lovely cuppa tea ☕️
Hi Nadz969, I loved these, but then I love anything with either almond or coconut.
Great video. These tarts look delicious!
Hi kathy, thanks very much.
Hi Geoff, I'm 83 and just trying to learn a little baking. My Mother used to bake similar to this and I have been trying to get a taste from the past, well! I just got it. baked my first batch today and my wife who used to own a Greek restaurant tried them and said they were delicious, trouble is only half the batch found their way into the cake tin and I only have had One so it's a mystery where the others have gone!!! I found a discrepancy between the sugar in the filling contents which didn't show up in the method but I put it in anyway and all was well. I'm looking forward to doing some more of your recipes. Thanks.
Hi Graham. That's great. I am glad the tarts turned out well for you. I have corrected the written recipe to include the sugar now. I hope you enjoy some more recipes.
Thank you Geoff - 2nd time I’ve made these delicious tarts (1st time I made them as my husband’s ‘birthday cake’ layered up on a cake stand) and they always come out of the oven with a wonderful wow factor!
Hi Liz, You are very welcome. I am glad they turn out so well for you, and that they are enjoyed.
Thanks Geoff I love this recipe 😊
Hi Karen, thanks. Glad you like it.
Thanks for the recipe, well demonstrated, I love this tart
Hi Iris. You are very welcome. Thanks for your comment.
Will be making these over bank holiday thanks for sharing Geoff.
HI Marva, that's great. I do hope you enjoy them.
A tasty treat that is so neat, lots of sugar to make it sweet, these tarts are a delight, so open your mouth and take a bite . .. and another... and another . . . . .
Oh indeed. Difficult to make oneself stop eating.
Thanks for another great recipe, Geoff!
HI Raeschimmel. Thanks very much. I love these tarts.
Yummy 😋 I also have made coconut Tart with a little different recipe.
HI Pakasiafoodies. Thanks very much.
Yes they look delicious I am going to try this recipe thanks
Hi Sabiha, thanks very much. I hope you enjoy them.
dishes I have tried all were delicious thanks SIR ALL THE BEST
👍Thanks Geoff, another keeper!
Hi Diane, you are welcome.
CONGRESS TART
Well what do you actually want?!
This is it ...thats the one my aunt used to do @with the coconut it gives extra crunch... just great. Geoff you always deliver thankyou xxx♡♡♡ My daughter' s all in one cake turned out fine ..but i don' t think she's the next mary berry ☆
Hi Gillian, I am glad this is the one you meant. Great that your daughter's cake turned out well. There will be no stopping her now, she will be dropping baking terms into conversation next.
Geoff Cooper don' t hold your breath....she is not one to break sweat ...the all in one i think will be her limit with cakes !!!!!
LOL.
One word-YUM!!!😋
Hi Real Girl - Tove N. Thanks very much.
What gas mark do you cook them on please.
Gas mark 4
Is plain flour self raising or all purpose flour?
Hi Deborah. No self raising(self rising in USA) flour has a raising agent already in the flour. However you can add baking powder into plain or all purpose flour to make an equivalent. The amount is usually 150g of flour and 2 tsp of baking powder.
THANK YOU, THANK YOU, THANK YOU. Someone at last on this youtube place showing recipes, who knows the difference between a 'dessert spoon' and and 'table spoon'. So very tiresome hearing people say 'A table spoon of this that and the other' when they are using a dessert spoon for the measuring of whatever. A table spoon is a serving spoon. Wish all those other people would get it right and stop giving wrong terminology for weights.
HI Laylah. You are very welcome. I too find it somewhat irritating when people get the terminoloty wrong as it does lead to confusion.
❤
Hi Marva Dennis. thanks
Hi,could you use oil instead of butter in the filling please?
Hi Myeikas Place. Yes I think you could use oil. I would probably use coconut oil, but any vegetable oil that is not strongly flavoured would be ok.
@@geoffsbakingblog thanks for your response, I shall give it a go 😊
@@geoffsbakingblog Hi Geoff, I tried them with coconut oil and coconut sugar too, they turned out wonderful. Thanks 😊
@@myeika Oh that's great. I am so glad they turned out so well.