For key visual process photos, refer to the body of the blog post.

Make the crust:

• Cream butter and sugar in a bowl with a fork.
• Add in the egg and vanilla extract. Stir in the almond and flour mixture, mix to just combine.
• Cover the dough with plastic wrap and let it rest for 20 minutes.
• Divide the dough into 6 even portions. Roll the dough into balls.
• Press each dough ball into a disc with a tortilla press lined with parchment paper.
• Place the disc in the mold to shape and push the dough above the rim by 1cm, curve it inward slightly.
• Prick the tart shells with a fork.
• Chill tart shells in the fridge for 20 minutes.
• Preheat oven to 375°F/191°C.
• Remove tart shells from fridge.
• Line tart shells with a muffin liner and place pie weights.
• Bake the tarts at 375°F/191°C on the lower 3rd rack for 15 minutes.
• Remove tarts from oven and reduce heat to 350°F/177°C.
• Remove pie weights and liners.

Make the coconut filling:

• Cream the butter, sugar, almond flour, egg and coconut milk in a food processor until very smooth.
• Add in all-purpose flour and toasted coconut.
• Blend until just combined.
• Stir in coconut extract.

Assemble & bake:

• Fill shells with coconut filling, about 1 tablespoon for each tart.
• Decorate with a maraschino cherry in the center of the tart (optional).
• Bake the tarts on the lower 3rd rack at 350°F/177°C for 25-30 minutes, or until slightly golden in colour.
• Remove coconut tarts from oven and let cool on a wire rack.
• Remove the tart molds after a few minutes and cool completely.