Coconut tarts

These sweet little treats are a joy to make and a joy to share. Pastry on the outside and a dollop of raspberry jam on the inside, finished off with a sweet coconut topping – if the reviews are anything to go by, I’d be making a double batch, if I were you, as they disappear quickly.

How to make coconut tarts: key tips

When kneading the dough, only do so until the mixture comes together and is smooth enough to roll out. If you overwork your dough, your pastry will be tough and dense, rather than light and crumbly. You’ll need a 7cm round cutter to cut out the rounds to line the patty pan holes.

Though the jam is a lovely touch, don’t pile it into your lined patty pans, as it will just ooze out as the tarts cook. About 1 tsp should be enough.

To make the coconut topping, cream the butter and sugar using electric beaters, then fold in the coconut and flour. You may need to add a little water so that the mixture is a soft dropping consistency. In other words, it falls off your spoon when the spoon is gently shaken. But be careful, as you don’t want it too sloppy.

Cook your little tarts until they are gold and the tops are firm to the touch.

Key ingredients in this coconut tarts recipe

Your filling requires jam, and raspberry jam pairs perfectly with coconut, but you can use any flavour you like – see the notes below the recipe.

Desiccated coconut has a fine texture and has been oven dried so that it isn’t overly moist. It is the perfect choice for baked goods like these tarts. You can use softened butter instead of margarine, if you like.

These almond tarts and jam tarts also look delish!

This recipe was originally submitted by oldsheila, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.