CRANBERRY COCONUT TARTS
Something special for Cranberry Lovers. Either makes 1 dozen 3-inch tarts or 2 dozen 2-inch tarts, your choice.
Provided by Tys Kitchen
Categories Tarts
Time 35m
Yield 12 tarts
Number Of Ingredients 7
Steps:
- Place about 5 cranberries into each tart shell.
- Combine egg, sugar, butter, vanilla, and coconut. Spoon filling over cranberries.
- Bake at 325F for 20 to 25 minutes or until rich brown in colour.
- (If using 2-inch tarts place 3 cranberries in each tart shell.).
Nutrition Facts : Calories 101.5, Fat 4.6, SaturatedFat 3.4, Cholesterol 20.6, Sodium 24.5, Carbohydrate 14.9, Fiber 1.1, Sugar 13.3, Protein 0.8
COCONUT CRANBERRY OAT BARS
These festive, chock-full bars are sweet, tart and salty - a truly tongue-tingling combo. It's a good thing the recipe makes a lot!
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 36 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the cranberries, sugar, water and lemon zest. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; cool to room temperature., Meanwhile, in a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Combine the flour, oats, salt and baking soda; gradually add to creamed mixture and mix well. Set aside 1 cup for topping; press remaining crumb mixture into a greased 13x9-in. baking dish., Bake at 400° for 10-12 minutes or until lightly browned. Spread cranberry mixture over crust. Combine the coconut, pecans and reserved crumb mixture; sprinkle over filling. Bake 18-20 minutes longer or until filling is set., Cool on a wire rack. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 111mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
COCONUT TARTS
My Grandma used to send these to the soldiers in the Second World War. I've modified their sugar content as they used to be quite sweet.
Provided by Freya
Categories World Cuisine Recipes European UK and Ireland English
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
- Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
- Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 24.9 g, Cholesterol 25.9 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 123.1 mg, Sugar 12.2 g
COCONUT TART
The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon. Perfect with a dollop of whipped cream
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h10m
Yield Cuts into 8 slices
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Place a shallow 23cm flan tin on a baking tray. Tip the spices, coconut and sugar into a pan with 150ml water and cook over a low heat for about 5 mins, stirring frequently to ensure the mixture doesn't catch. Set aside to cool.
- Meanwhile, roll out the pastry on a lightly floured surface and use to line the flan tin. Trim off the excess pastry, fill the pastry case with baking parchment and baking beans and cook for 15 mins. Remove the beans and cook for 5 mins more so the pastry on the base of the tin is just cooked, but not brown.
- Beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top. Bake for 25 mins until the pastry is golden and the coconut pale golden. Serve with cream or real vanilla ice cream and some Cape gooseberries, then follow with cups of black Rooibos tea.
Nutrition Facts : Calories 567 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.73 milligram of sodium
THE BEST AND EASIEST RASPBERRY COCONUT JAM TARTS EVER!!!
Oh these are so good. If you are not a tart lover, you will definitely be after trying one of these. This is my mom's recipe and is so good and will help any sweet tooth!
Provided by Jenny Dee
Categories Tarts
Time 30m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
- Cream butter and sugar.
- Add eggs, one at a time, beating until smoothly blended.
- Stir in coconut and vanilla.
- Spoon 1/2 teaspoon jam into each tart shell.
- Cover each tart 2/3 full with coconut mixture.
- Bake on bottom shelf at 300°F for 15-20 minutes or until golden brown.
- Cool slightly then remove from pans. Makes 2 dozen tarts.
COCONUT CREAM TARTS
Steps:
- Adjust oven racks to lowest and lower-middle positions, and heat oven to 325 degrees. Spray 48 mini-muffin cups with vegetable cooking spray.
- Mix 1/2 cup of the sugar and graham cracker crumbs in a small bowl. Working in 4 batches, lay 12 cut egg roll wrap squares on work surface. Brush wrappers with melted butter on both sides, and roll each piece in the graham cracker mixture to coat, shaking off excess. Use fingers to fit wrappers in prepared muffin tins to form a cup.
- Place 2 muffin tins each on oven racks and bake, switching tin positions after 10 minutes, until golden and crisp, 15 to 18 minutes. Immediately remove tarts from tins and place on a wire rack to cool. Repeat with remaining wraps. (Cooled tart shells can be stored in an airtight tin for up to 1 week.)
- Scatter coconut in an 8-inch baking pan. Bake on lower-middle rack, stirring every 5 minutes until evenly golden brown, about 15 minutes. For the filling, whisk cornstarch and remaining 2/3 cup sugar in a medium saucepan. Whisk in yolks, immediately followed by the milks. Turn heat to medium and cook, stirring frequently at first, then constantly as mixture starts to thicken, 8 to 10 minutes. Continue to cook, stirring constantly, for 1 minute longer. Stir in vanilla, remaining 2 Tbs. of butter and 1/2 cup of the toasted coconut. Put plastic wrap directly over the surface to prevent a skin from forming, let cool, then refrigerate. (Filling can be refrigerated up to 2 days.)
- When ready to assemble, arrange tart shells on a serving tray. Spoon a tablespoon of filling into each shell, sprinkle with toasted coconut, and serve.
Nutrition Facts : Calories 69.1 calories, Carbohydrate 8.7 g, Cholesterol 28.5 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 41.7 mg, Sugar 6.3 g
COCONUT TARTS WITH PUMPKIN-CRANBERRY FILLING
Steps:
- Preheat oven to 350̊ F. Coat (2) 12-cup or (1) 24-cup miniature muffin pans with nonstick cooking spray. In a small bowl combine the granulated sugar , the egg whites and the coconut. Mix until the coconut is moistened. Spoon 1 Tablespoon coconut mixture into each muffin cup. Press onto the bottom and sides to form a well for holding filling. Bake until the tarts are golden brown, about 12 - 14 minutes. Remove pan(s) to a rack and cool completely. Gently remove from pans (running a thin knife around tart to loosen, if necessary). (The tarts may be made 2 days in advance and kept in an airtight container at room temperature. In a large bowl combine the cream cheese, the powdered sugar, the ricotta, the pumpkin, the cinnamon, the ginger and the cloves. Beat until the mixture is well combined and smooth. Fold in the whipped cream and the cranberries. Cover bowl and refrigerate for 1 hour. At serving time fill each tart shell with some of the pumpkin mixture. Transfer tarts to a large serving platter.
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