1. Preheat the ovent o 425.  Line a muffin tin with cupcake liners and spray their insides with a cooking spray.
2. Combine the flour, sugar, baking powder, soda, and salt.
3. Add the egg, vanilla, butter, yogurt, and milk and stir until just combined.
4. Spoon half the mixture into the prepared tray.
5. Add a teaspoon of jam to each muffin.  Top up with the rest of the batter.
6. Bake about 18 to 20 minutes.

 1.           MAKE THE CRUST: Preheat the oven to 350°. Lightly butter a 9-inch glass pie plate. In a medium bowl, mix the graham cracker crumbs, coconut and sugar with the butter until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer. Bake in the center of the oven for 8 minutes, or until lightly golden and barely set.  2.           MAKE THE FILLING: In a medium bowl, whisk the egg yolks with the sweetened condensed milk, lemon zest, vanilla, cream of tartar and salt. Slowly whisk in the lemon juice and cream of coconut until smooth. Pour the filling into the crust and bake for 20 minutes, or until the filling is just set but still slightly jiggly in the center. Transfer the tart to a wire rack to cool, then refrigerate until chilled, about 3 hours.  3.           MEANWHILE, MAKE THE TOPPING AND ACCOMPANIMENTS: Spread 1/3 cup of the shredded coconut on a baking sheet and toast in the oven for about 3 minutes, or until it is golden. Transfer the toasted coconut to a plate and stir in the remaining 1/3 cup of coconut.  4.           Just before serving, in a medium bowl, toss the strawberries with 2 tablespoons of the brown sugar and let stand until juicy, about 10 minutes. In a large bowl, whip the heavy cream with the remaining 2 tablespoons of brown sugar until firm. Spread some of the whipped cream over the tart and sprinkle the coconut on top. Serve the tart with the strawberries and the remaining whipped cream. MAKE AHEAD The lemon-coconut tart can be prepared through Step 2 up to 3 days ahead. 

1. Sift the flour, salt, baking powder, and soda together. 
2. Add the butter and rub it in until the mixture is crumb like.  Make a well in the centre and pour in the buttermilk and the milk.  Mix together, adding a little more buttermilk if the mixture is too dry.  The result should be damp but not wet, and a shaggy mess rather than a sold mass.Let the dough rest 10 minutes.
3. Preheat the oven to 500 F.  Lay parchment paper onto a baking sheet. 
4. Place the dough on a lightly floured surface and roll it out to ½ inch thickness.  Cut into small rounds and place on the baking sheet.  Bake for 8 to 10 minutes or until golden.  Cool on racks.
5. Combine the crème fraiche, and 1 tbsp plus 1 ½ tsp sugar in a saucepan.  Stir in the vanilla and bring to a simmer.  Whisk until the sugar dissolves.  Remove from the heat but keep warm.
6. Sweeten the sliced strawberries with some sugar.  Lay some of the sauce onto the plates.
7. Slice the biscuits in half. Scoop some sorbet and place in the middle like a sandwich.  Set on the sauce and garnish with the strawberries.

1. Preheat the oven to 300 F.  Line a baking sheet with parchment paper.
2. Combine the cornstarch, icing sugar, and flour. 
3. Blend in the butter until soft dough forms.  Shape into balls.
4. Press the balls on to the parchment paper and squish with a fork. 
5. Top with a tiny bit of the maraschino cherry for decoration. 
6. Bake for about 15 to 20 minutes until golden.
7. Serve.