I’ve only made these coconut tarts once and the day after I made them, I debated about playing about with the recipe. But a quick chat with my best friend, who had sampled and loved them, convinced me that I needed to stop faffing and just get on and tell you all about them.
These delicate coconut tarts with their buttery pastry base, generous helping of yummy raspberry jam and light (perfect ratio) coconut topping are a delicious treat. An ideal bake to offer up to friends and family with a nice cuppa when they drop by.
Some coconut tart recipes suggest adding flour to the coconut mixture. I decided not to. But if you fancy a more cake-like consistency, then a tablespoon of gluten free self-raising flour added to the filling mixture will give you the desired effect.
Ingredients (makes 24)
Gluten free shortcrust pastry (for the recipe click here)
For the filling
100g (4oz) softened butter (block butter is ideal but spreadable will work)
100g (4oz) caster sugar
100g (4oz) *desiccated coconut
2 large egg
Raspberry jam (any flavour of jam would work though, but ideally use homemade or good quality shop bought one)
A little extra coconut to sprinkle over the tarts before baking
Preheat the oven to 190C/375F/Gas 5/170C Fan
Lightly butter two shallow 12 hole bun tins.
Roll out the gluten free pastry, on a clean work top, lightly dusted with gluten free flour and using a 7cm pastry cutter cut out pastry circles to line the tins.
Once you have lined the tins, fill each pastry tart with a level teaspoon of raspberry jam.
Add the softened butter, caster sugar, coconut and egg to a large bowl and beat together until all the ingredients are incorporated.
Using a couple of dessertspoons, divide the coconut mixture evenly between the jam filled pastry tarts.
Sprinkle a little desiccated coconut onto each tart before sliding the trays into the oven.
Bake for approximately 16 minutes until golden brown.
Remove from the oven and leave to cool a little before removing the tarts from the tray.
Recipe notes and suggestions:
Once baked the tarts will keep well in an airtight container for 2-3 days. They can also be frozen.
This recipe could also be used to make a large tart instead. Just increase the cooking time if you decide to go with this option.
These tarts would make a perfect pudding when served up with *custard. Or how about gently warming them and adding a generous scoop of *coconut ice cream? I’m thinking a good rich *chocolate ice-cream would work SO well too.
For a spot of added indulgent you could dunk the top of the tart in some melted *chocolate. Dark chocolate would work particularly well.
Loved sharing this recipe with you – I think it may have been one of the easiest ones I’ve ever typed up. Thanks for checking it out. Any questions please don’t hesitate to get in touch.
*Double check this ingredient to ensure it has no gluten containing ingredients, ‘may contain’ or ‘not suitable warnings’. If in doubt leave it out.