Preheat oven to 180 °C.

Grease a mini muffin baking tray.

Sift the flour, baking powder, nutmeg and salt into a large mixing bowl

Add the castor sugar and cubed butter, massaging the butter in to the flour mix until it forms fine crumbs.

Add eggs and mix, adding a touch of water if needed, to bring the dough together.

Knead the dough on a clean floured surface until smooth, then roll in a ball and cover in a bowl to rest for about 20 minutes.

In a separate bowl, whisk the egg whites to soft peak stage, then incorporating the vanilla essence and sugar in stages until it reaches glossy firm peaks.

Carefully fold in the coconut and set aside.

Press pastry mix directly into each of the muffin trays so that each tray is filled with a 5mm thick base

Add two teaspoons of jam onto the pastry, then top each with the meringue mixture.

Pop the tarts into the oven and bake for 25 minutes until the tops are crisp and golden.

Allow to cool slightly, then carefully lift them out the tray and onto a cooling rack.