1/2 c. shortening
2 tsp. baking powder
2 eggs
3/4 c. sugar
2 c. flour
Few grains salt

FILLING:

Raspberry jam

TOPPING:

1/2 lb. coconut
3/4 c. condensed milk

Cream sugar and shortening; add eggs. Add dry ingredients. Mix to form dough. Take small ball of dough and press into small muffin tin, 1/2 way up tin. Put 1/2 teaspoon raspberry jam in tart center. Top with 1 teaspoon topping mixture. Bake in moderate oven (350-375 degrees) until browned, about 20-25 minutes.