Coconut Tarts Recipes

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COCONUT TART



Coconut Tart image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 7

2 eggs
2 lemons, zested and juiced
6 ounces dark brown sugar
1-ounce (2 tablespoons) passion fruit juice concentrate
13 ounces (1 5/8 cups) heavy cream
3 cups grated sweetened coconut
1 prebaked 9-inch tart shell

Steps:

  • Preheat oven to 325 degrees F.
  • In an electric mixer fitted with a paddle, mix the eggs, lemon zest, sugar and passion fruit juice on low speed for 1 minute. Stir in the heavy cream, lemon juice and coconut. Pour the mixture into the tart shell and bake for 40 minutes.

COCONUT TART (KLAPPERTERT)



Coconut Tart (Klappertert) image

Make and share this Coconut Tart (Klappertert) recipe from Food.com.

Provided by BB2011

Categories     Breads

Time 1h10m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon salt
8 tablespoons butter
1 egg yolk, lightly beaten
ice water
2 cups desiccated flaked coconut
1 cup sugar
2 tablespoons butter
1 cup water
1 pinch salt
2 eggs, separated
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 tablespoons apricot jam

Steps:

  • Preheat the oven to 350°F.
  • In a small saucepan simmer the coconut, sugar, water, butter, and salt for 15 minutes.
  • In a mixing bowl, combine the flour and salt. Blend the butter into the flour and salt mixture with a fork until it becomes crumbly.
  • Stir in the lightly beaten egg yolk and iced water and mix until the dough forms a ball. Add iced water a tablespoon at a time if mixture is too crumbly.
  • Press the dough into a 9-inch pie dish. Spread the apricot jam over the base of the pie crust.
  • When the coconut mix has cooked for 15 minutes, remove from the heat and stir in the lightly beaten eggs yolks, vanilla, and almond extracts. Whip the egg whites until stiff peaks form, then fold into the coconut mix.
  • Spoon the filling into the pie crust and bake for 40 minutes, or until the coconut filling has set and is turning golden brown. Serve hot.

COCONUT TARTS



Coconut Tarts image

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

12 (2 inch) frozen mini tart shells
¼ cup melted butter
¼ cup white sugar
1 egg
2 teaspoons evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut
2 tablespoons strawberry jam

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 CHOCOLATE TARTS



Coconut Chocolate Tarts image

Provided by Jay Ducote

Categories     dessert

Time 2h45m

Yield 20 servings

Number Of Ingredients 9

2 16-ounce bags almond flour
1 12-ounce jar coconut oil, melted
12 fluid ounces honey
4 14-ounce cans coconut milk
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon pasilla chile powder
1 tablespoon smoked sea salt
48 ounces dark chocolate chips or chunks

Steps:

  • Preheat the oven to 400 degrees F.
  • In a stand mixer fitted with a paddle attachment, combine the almond flour, coconut oil and honey on low speed until you reach a semi-clumpy consistency, it should feel damp and moldable, similar to modeling clay.
  • Separate and spread the mixture evenly into 20 6-inch tart pans. Place the tart pans on sheet trays and bake until they rise a bit, look toasty and the excess coconut oil bakes off, 18 to 20 minutes.
  • Meanwhile, in a saucepan set over medium heat, bring the coconut milk to a simmer. Whisk in the ancho powder, cayenne pepper, pasilla powder and salt.
  • Place the chocolate in a large bowl. Pour the simmering coconut milk over the chocolate and whisk until melted. Reserve for the tart shells.
  • Fill each shell evenly with the chocolate coconut ganache. Allow the ganache to set at room temperature or in the refrigerator, 1 to 2 hours.
  • Serve the tarts cold.

COCONUT WALNUT TART



Coconut Walnut Tart image

My mother and aunt perfected this recipe and then handed it down to me. The flavor is similar to pecan pie, My family requests this delicious dessert every Christmas. -Cindy DeRoos, Iroquois, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-14 servings.

Number Of Ingredients 8

Pastry for a single-crust pie
2 eggs
1-1/2 cups packed brown sugar
1/2 cup butter, melted
3 tablespoons milk
1-1/2 teaspoons vanilla extract
1-1/2 cups sweetened shredded coconut
1/3 cup chopped walnuts

Steps:

  • Place pastry in a 9-in. fluted tart pan with a removable bottom; set aside. In a bowl, beat eggs for 1 minute. Add brown sugar, butter, milk and vanilla; mix well. Stir in coconut and walnuts. Pour into crust. , Bake at 450° for 8 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until puffed and golden brown.

Nutrition Facts : Calories 296 calories, Fat 17g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 169mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT TARTS



Coconut Tarts image

Provided by Ramin Ganeshram

Categories     Dessert     Bake     Kid-Friendly     Coconut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 15 individual tarts

Number Of Ingredients 14

DOUGH
2 cups all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, chilled and cubed
1/2 cup vegetable shortening
2/3 cup cold water
FILLING
2 1/4 cups grated fresh coconut (about 1 medium coconut)
3/4 cup sugar
1/2 teaspoon mixed essence (see Tip, below)
GLAZE
1 egg yolk
2 teaspoons milk

Steps:

  • Combine the flour, baking powder, and salt in bowl of food processor. Add the butter and shortening, and pulse until crumbs the size of peas form. Slowly add 1 cup cold water until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
  • In the meantime, combine the coconut, sugar, mixed essence, and 1 cup of water in a saucepan, and simmer the mixture until the sugar melts and liquid thickens to the consistency of maple syrup, about 30 minutes. Cool.
  • To make the tarts: Preheat the oven to 350°F degrees. Dust the chilled dough with flour and divide into 15 balls. Flatten the balls and then roll out to 1/8 inch thick, dusting with flour as necessary to prevent sticking.
  • Place 1 tablespoon of filling on the center of a disk. Lightly brush the edges of the disk with water and fold the dough over the filling to create a half-moon. Crimp the edges closed, using a fork. Repeat with the rest of the dough.
  • Beat the egg yolk and milk together, and brush over the tarts. Prick each tart once or twice so that steam can escape. Bake on a parchment-lined baking sheet for 20 to 25 minutes, or until the tarts are golden brown. Cool and serve.

THE BEST AND EASIEST RASPBERRY COCONUT JAM TARTS EVER!!!



The Best and Easiest Raspberry Coconut Jam Tarts Ever!!! image

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

2 single pie crusts
1/2 cup soft butter
1/2 cup sugar
2 eggs
1 cup coconut
1 teaspoon vanilla
1/4 cup raspberry jam

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 TART



Coconut Cream Tart image

This sweet treat with a taste of the tropics can be savored all year long.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h30m

Number Of Ingredients 12

1 1/4 cups all-purpose flour, spooned and leveled
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups (4 ounces) sweetened shredded coconut
2 1/2 cups milk
1/2 cup sugar
3 tablespoons cornstarch
Pinch of salt
3 large egg yolks
1 teaspoon vanilla extract
1 cup heavy cream

Steps:

  • Make crust: Preheat oven to 350 degrees. In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form; transfer to a 9-inch tart pan with removable bottom. With floured fingers, press evenly into bottom and up sides of pan. Freeze until firm, 15 minutes.
  • Prick crust all over with a fork. Bake, until golden, 25 minutes, pressing down with a spoon if it puffs up; cool completely. Leave oven on.
  • Make filling: Spread 3/4 cup coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Set toasted coconut aside.
  • In a medium saucepan, heat 2 cups of the milk and remaining 3/4 cup coconut until milk just begins to simmer. Remove from heat, cover; let stand 10 minutes. Strain through a sieve, and return milk to saucepan; discard coconut.
  • In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 1/2 cup milk until blended. Gradually whisk into saucepan.
  • Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes. Cook, whisking, 1 minute. Transfer to a bowl, add vanilla. Cover and refrigerate until cool, 45 minutes.
  • In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form.
  • To assemble the tart. Sprinkle 1/4 cup of toasted coconut in crust. Spoon on cooled filling, mounding slightly in center. Sprinkle another 1/4 cup coconut on filling; top with whipped cream, and garnish with remaining 1/4 cup coconut. Refrigerate until ready to serve, at least 30 minutes. Remove sides of tart pan, and slice.

COCONUT TART



Coconut tart image

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

½ tsp ground cinnamon
4 cardamom pods , shelled and seeds crushed
175g desiccated coconut
225g caster sugar
25g butter , melted
¾ of a 500g block all-butter shortcrust pastry
plain flour , for dusting
1 egg , beaten
Cape gooseberry (also know as physalis), to serve (optional)

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

COCONUT CREAM TARTS



Coconut Cream Tarts image

To make banana cream tarts instead, omit coconut and top each tart with 2 banana slices. Round wonton wrappers can be substituted for the egg roll wraps.

Provided by USA WEEKEND Pam Anderson

Categories     Desserts     Pies     Tarts

Time 1h45m

Yield 48

Number Of Ingredients 12

½ cup sugar, plus
⅔ cup sugar
½ cup graham cracker crumbs
12 egg roll wraps, stacked and cut into 48 squares
6 tablespoons butter, melted, plus
2 tablespoons butter for custard
¾ cup sweetened coconut flakes
¼ cup cornstarch
5 large egg yolks, lightly beaten
2 cups whole milk
1 (5 ounce) can evaporated milk
2 teaspoons vanilla extract

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

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SCOTTISH COCONUT & JAM TARTS | THE ENGLISH KITCHEN
2021-12-05  · Pre-bake for five minutes. Whisk the egg, sugar, butter, vanilla and coconut together in a bowl. Place 1/2 tsp of jam in the bottom of each tart shell. Top with 1/12th of the coconut mixture. (fill about 3/4 full) Bake in the preheated oven for 20 to 25 minutes until golden brown. Leave to cool then remove from the tart tins.
From theenglishkitchen.co
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BELIZE COCONUT TARTS RECIPE
2020-05-09  · Fold in coconut. Set aside. Take refrigerated dough out and pinch off enough to press into tart pan, a little smaller then an egg should do. Press dough into tart pans evenly including edges. Place enough filling in tarts to fill to top. Bake for 15 to 20 minutes. Until tops and crust are golden.
From thebelizex.com
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JAM AND COCONUT TARTS - REAL RECIPES FROM MUMS
2020-07-22  · Method. Mix coconut sugar and egg until well blended. Put frozen tartlets on a biscuit tray uncooked. Spoon a teaspoon of jam into each one. Top each one with coconut mixture. Bake at 180 degrees until topping is golden and pie cases are cooked. let cool on tray. 36 Comments. Post a comment. smart_ass said.
From mouthsofmums.com.au
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CONDENSED MILK COCONUT TARTS ⋆ THE GARDENING FOODIE
Making the condensed milk coconut tarts. While the full recipe is written below, this is the process with step-by-step pictures to help guide you. The pastry. Start by making the pastry by creaming the sugar and butter. Add the buttermilk and beat well until light and creamy. Sift in the flour, baking powder, and salt. Combine and handle lightly to form a soft dough. Place in the …
From thegardeningfoodie.com
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HONG KONG STYLE COCONUT TARTS - YOUTUBE
My take on the delicious Hong Kong style coconut tarts. The pastry for these tarts is super flaky. The filling is mostly coconut (yum!) and it's not overly s...
From youtube.com
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COCONUT TARTS - THE CAKE WHISPERER
Set the oven for 190C , 180C fan, 375F, gas mark 5. Method. To make the pastry. Rub the fat into the flour, icing sugar and salt until the mixture resembles breadcrumbs. Make a well in the middle of the of the mixture and pour in the egg yolk and a little of the water sufficient to bind the pastry into a firm dough.
From bakerval.com
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Top Asked Questions

How do you make a coconut and lemon tart?
Combine eggs, sugar, butter, lemon juice and vanilla. Stir in coconut. Pour into unbaked tart shells. Bake in a 350 degree oven for 40 minutes or until a knife inserted just off center comes out clean.
How much sugar do I use to make a coconut tart?
Remove from the oven and allow to cool for about 10 minutes before removing from the tart or cupcake tin. I use just a 1/4 cup of sugar for these coconut tarts, but feel free to add a bit more if you prefer a sweeter bake. Have you tried this recipe? I'd love to hear how it turned out, tag me on @gardeningfoodie
How do you make sweet tarts with jam and coconut?
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.
How to make coconut ice cream tarts?
Add desiccated coconut, flour and baking powder into a bowl. Mix well and set aside. In another bowl, add in the rest of the ingredients and mix well using a whisk. Now add in the coconut flour mixture into it and whisk everything to combine. Using an ice cream scoop, put the filling evenly into the tart moulds.

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