Coconut Tarts

Coconut Tarts

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Servings: 30 tarts
Calories: 90


  • 4 oz butter
  • 4 tablespoons caster sugar
  • 1/2 teaspoon vanilla essence
  • 1 egg
  • 2 cups plain flour
  • 1 teaspoon baking powder
  • raspberry jam

for the coconut filling

  • 1 egg
  • 1/2 cup sugar
  • 1 cup coconut


  • Beat butter, sugar and vanilla essence until light.
  • Add egg and beat well.
  • Sift flour and baking powder and mix into butter mixture.
  • Knead lightly on a floured board, roll out to 5 mm (1/4 inch) thickness and cut into rounds to fit small tart tins.
  • Place a scant half teaspoon of jam in the base of each tart, top with a generous teaspoon of coconut filling, spreading it over the jam.
  • Bake in a hot oven 200-230°C (400-450°F) for 15 minutes.
  • Remove from tart tins and cool on a wire rack.

for the coconut filling

  • Beat egg lightly and mix in sugar and coconut until blended.
Calories: 90 kcal
Carbohydrates: 12 g
Protein: 1 g
Fat: 4g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 19 mg
Sodium: 46 mg
Potassium: 24 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 110 IU
Vitamin C: 1 mg
Calcium: 12 mg
Iron: 1 mg
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