Julie's coconut tarts

  • 7reviews
  • 80saves
  • 45min

About this recipe: Little cakes made with a sweet pastry case and coconut sponge top with a jam filling. Kids and adults will love these and they are easy to make.

Ingredients

Makes: 12 tarts

  • For the Pastry
  • 55g (2 oz) butter or margarine
  • 110g (4 oz) plain flour
  • 1 teaspoon caster sugar
  • 1 medium egg yolk
  • 2 tablespoons cold water to mix
  • Filling
  • 1 jar jam of your choosing (I use mixed fruit or strawberry)
  • 55g (2 oz) butter or margarine
  • 55g (2 oz) sugar
  • 1 egg, beaten
  • 55g (2 oz) desiccated coconut
  • 25g (1 oz) self raising flour

Method

Prep:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Turn your oven on and bake at 180 C / Gas 4 / Fan 170 C.
  2. To make pastry, take a large bowl and add your butter or margarine, flour and salt; mix together until mixture looks like breadcrumbs.
  3. Add your sugar, make a well in the middle of the crumbs. Pour in the egg yolk and add water a little at a time to make a firm dough.
  4. Turn the dough out onto a floured board and knead lightly for a minute. Roll the pastry out until it is around 2mm thick cut out 12 rounds with a cutter to fit your cake tin.
  5. Take your cake tin and place your pastry rounds in each of the twelve places and put 1/2 teaspoon of jam in the centre of the pastry now place the tin to one side.
  6. For the filling, take a clean bowl and add the butter or margarine and sugar; cream them together until pale and fluffy. Add the beaten egg gradually whilst mixing. (If it looks like it is curdling before you have added all the egg add a tsp of flour this should stop it curdling any further.)
  7. Now take the coconut and flour and mix them together. Using a desertspoon, add a spoonful at a time and fold the coconut and flour into the mixture, if needed add a small amount a cold water to give a soft dropping consistency. If it is too runny you can add a small amount of flour but not to much as it might make the texture of the cake too hard, so be careful when adding water to the mixture.
  8. Now get the tin you put to one side and using a teaspoon spoon the mixture into each of the pastry rounds in your tin. Be careful not to over fill them as they need room to rise. Fill about halfway.
  9. If you have an oven without a grill in it then place the tray on the top shelf. If you have a fan assisted oven with a grill then place your cakes in the middle of the oven.
  10. Bake for 15 to 20 minutes until golden and firm to touch.
  11. When your cakes are cooked take them out of the oven and leave to cool for 5 minutes then remove them from the tin and place on a cooling rack, when cold eat and enjoy.

Shortcut

For the pastry you can use shop brought shortcrust pastry to save time, but have a go at making your own.

To serve

These cakes are lovely served with custard as a pudding or ice cream or just cream.

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Reviews (7)

Eddie317
2

Really great, I used ground almonds instead of coconut and tasted like mini bakewell tarts. - 23 Apr 2014

Frustrated
1

Never before have I had a tape measure when making pastry, but it worked!!!! I didn’t realise just how thin 2mm was. I made double quantity and used the only home-made jam I had, plum. They are delicious. Thank you Julie. My next batch will be made with ground almonds, thanks Eddie. I will review the almond ones later. - 09 Jun 2014

GillianEales
1

very easy to follow recipe and delicous - 26 Jan 2013

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