Traditional Coconut Tart Recipes

COCONUT TARTS

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.

DELICIOUS COCONUT TARTS, CHINESE BAKERY-STYLE

Steps:

• Preheat oven to 180°C (350°F). Position an oven rack in the lower third (just below centre) of the oven.
• In a mixing bowl, stir flour, icing sugar and salt together to mix well.
• Add chilled butter cubes and rub into the flour until the mixture resembles a sandy mixture or like breadcrumbs.
• Add egg yolks, and cut into the flour-butter mixture with a dough scraper until the dough starts to come together. Finish up kneading by hand until the dough is smooth and even coloured. DO NOT OVER-KNEAD or else the pastry will be tough.
• Set it in the chiller while you make the filling.
• In a mixing bowl, combine eggs, sugar, milk, coconut milk and yellow food colouring (optional). Whisk by hand until sugar dissolves.
• Add in melted butter and whisk to combine well. Tip in grated coconut and stir to combine well. (If using desiccated coconut, please read notes below.)
• BLIND-BAKE THE TART SHELLS
• Line the tart moulds with pastry dough, pressing gently into the moulds. The thickness should ideally be between 3 - 4 mm.
• Line the tart shells with a cut square of baking paper. Fill with baking beans or rice. OR instead of using weights, lightly prick the base with a fork. Bake in the oven for 10 to 15 minutes, or until the tart shells are a light golden brown.
• Remove the baking beans and baking paper.
• Spoon the coconut filling into each tart shell. Do not spoon too much liquid, leaving about a 2-mm border around the tart edge clear of filling. Note: If desired, strain the coconut filling before filling. Do not press any juices out from the flesh when you do this, as it should be soaked as heavily as possible. Then, fill tart shells with the flesh. Finally, spoon just enough of the liquid custard to fill up to almost the edge of the tart. Don't overdo it, otherwise the custard will bubble over the edges of the shells during baking.
• To create a slightly dome-shaped filling, pile some strained coconut flesh in the centre (please read Notes below).
• Bake for 25 to 30 minutes or until coconut tops brown evenly. Bake for a few minutes longer if you like the crusted tops.
• Remove from oven and let the tarts cool in their moulds for 15 minutes. Gently remove from tart moulds and cool on a baking rack.

COCONUT TARTS WITH STRAWBERRY JAM

Steps:

• Add your flour, salt and icing sugar to your food processor and give it a whizz to combine evenly. Or you can mix it together in a large bowl.
• Dot over your grated butter and pulse for about 15 pulses until the mixture becomes sand like. Or rub in by hand.
• Add your egg yolk, vanilla extract and milk and pulse for about 10 pulses (lasting a second each) by which time the mixture should be starting to form some clumpy boulders of various sizes.
• Lightly flour your worksurface and tip your pastry mixture out.
• Bring the pastry gently together into a ball, knead literally just a 2-3 times to achieve this.
• Flatten the dough to a depth of about 1 inch, wrap in cling film (saran wrap) and refrigerate for 20 minutes.
• Whilst your dough is in your fridge make your coconut topping.
• Heat your oven to 180°C/160°C Fan/355°F/Gas mark 4.
• Place a large baking tray into your oven to heat.
• Using your pastry brush, grease your tart cases with butter, making sure you get into all of the crevices.
• Beat together your softened butter and caster sugar until it becomes a soft, spreadable paste and is a little lighter in colour. I tend to do this by hand using the spatula as there is so little to mix.
• Add your beaten eggs, milk and vanilla extract and beat until smooth and you can see a few air bubbles on the top.
• Sift in your flour, salt, baking powder and cornflour.
• Beat again until fully combined.
• Fold in your desiccated coconut until evenly mixed together.
• Divide your pastry dough up into 20 balls of 24 grams.
• Pop a dough ball into each tart case and press it down with your thumb. Then starting from the base begin to press the dough up the sides of the tart case. Moving around in circles so that the dough is kept at the same level and thickness. Try to press the dough very slightly above the edge of the tart case and then wipe it away, so that you have an even and smooth finish.
• Pop the tarts back into your refrigerator to set for 10 minutes, as the pastry will have become warm during the moulding process.
• Take ¾teaspoon of jam and add it to each tart.
• Take a heaped teaspoon of coconut filling and place on top of the jam base.
• Add half of a cherry to each tart, but do not press it into the topping otherwise it will sink.
• Place the tarts onto you pre-heated baking tray.
• Bake for 20-25 minutes, or until the top of the coconut tarts and the pastry case edges are nicely browned.

TRADITIONAL COCONUT TART

Steps:

• Preheat oven to 180°C. Position an oven rack in the lower third (just below centre) of the oven.
• In a mixing bowl, sift and stir flour, icing sugar and salt together to mix well.
• Add chilled butter cubes and rub into the flour
• Until the mixture resembles a sandy mixture or like breadcrumbs.
• Add egg yolks
• Cut into the flour-butter mixture with a dough scraper until the dough starts to come together. Finish up kneading by hand until the dough is smooth and even coloured.
• Oil the Tart moulds
• Line the tart moulds with pastry dough, pressing gently into the moulds. The thickness should ideally be between 3 - 4 mm.
• Lightly prick the base with a fork
• Bake in the oven for 10 to 15 minutes, or until the tart shells are a light golden brown.
• In a mixing bowl, combine eggs, sugar, milk, butter and coconut milk
• Add in sugar. Whisk by hand until sugar dissolves.
• Tip in grated coconut and stir to combine well.
• If desired, strain the coconut filling before filling. Do not press any juices out from the flesh when you do this, as it should be soaked as heavily as possible.
• Spoon the coconut filling into each tart shell. Do not spoon too much liquid, leaving about a 2-mm border around the tart edge clear of filling
• To create a slightly dome-shaped filling, pile some strained coconut flesh in the centre
• Cut 6 glazed cherry in half. Place half of the glazed cherry on each tart
• Bake for 25 to 30 minutes or until coconut tops brown evenly. Bake for a few minutes longer if you like the crusted tops.

COCONUT TART

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.

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.

COCONUT TART (KLAPPERTERT)

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.

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

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.