1 block of Sweet-crust pastry (shop bought or homemade)
80g unsalted butter
50g desiccated coconut
60g self-raising flour
60g ground almonds
Zest & juice of a large lemon
6 tsp of good lemon curd
2 Tbsp toasted coconut
You will also need a 12 hole patty tin
Lightly dust the worksurface with flour and roll the chilled pastry out into a neat disc with a thickness of about 2mm. Carefully cut out 12 circles using a 2&1/2 inch cutter. Line the patty tin, being sure to push the pastry neatly into the corners. Prick the base of the tart shells several times with a fork. Chill for 10 minutes in the fridge.
Preheat the oven to 170ºC
To make the filling, mix together the butter, zest and the juice of half the lemon, sugar, eggs, flour and ground almonds until light and fluffy. Spoon half a tsp of the lemon curd into each pastry shell, top with the cake batter spread level. Bake at 170 for about 22-25 mins
Leave to cool in the tin for a few minutes then transfer to a wire rack to cool completely. Mix the remaining lemon juice with some icing sugar, until you have a thickish but spreadable paste, pour into a sandwich bag, ship off one of the corners and drizzle over the Bakewell's, sprinkle with the toasted coconut.