Cherry tarts with coconut ice-cream

1.Line a baking tray with baking paper. Stand ice-cream at room temperature for 5 minutes to soften slightly. Place coconut on a large, flat plate. Scoop ice-cream, using a melon baller, into 12 small balls. Roll balls in coconut to lightly coat. Place on prepared tray. Freeze for 10 minutes or until firm.

2.Preheat oven to 220°C/200°C fan forced. Lightly grease a large baking tray with butter. Using a 10cm round cookie cutter, cut 12 discs from pastry sheets. Using an 5 cm round cookie cutter, press lightly on each disc to mark pastry, creating a border. Pierce the centre of pastry discs several times with a fork. Place discs on prepared tray. Arrange 3 cherries on each disc, inside border. Dust tarts with icing sugar. Bake for 10 minutes or until pastry is puffed and golden. Cool slightly.

3.Top tarts with ice-cream balls. Serve dusted with icing sugar.