Heat your oven to 180°C/160°C Fan/355°F/Gas mark 4.
Place a large baking tray into your oven to heat.
Using your pastry brush, grease your tart cases with butter, making sure you get into all of the crevices.
Beat together your softened butter and caster sugar until it becomes a soft, spreadable paste and is a little lighter in colour. I tend to do this by hand using the spatula as there is so little to mix.
Add your beaten eggs, milk and vanilla extract and beat until smooth and you can see a few air bubbles on the top.
Sift in your flour, salt, baking powder and cornflour.
Beat again until fully combined.
Fold in your desiccated coconut until evenly mixed together.