With a flaky, buttery pastry case, strawberry jam and sweet coconut filling, these coconut tartlets taste as beautiful as they look. The filling is soft and sweet and the perfect contrast to the buttery pastry. They’re a gorgeous tea-time dessert.
For best results, always weigh ingredients where a weight is provided
Equipment
12 hole muffin tin
food processor or pastry cutter
electric hand mixer
round cookie cutter, slightly larger than the opening of the muffin tin holes
Rolling Pin
Instructions
FOR THE SHORTCRUST PASTRY
Place the flour, icing sugar and chilled butter into the bowl of a food processor. Blitz to a crumb-like texture. Pieces of butter should be visible but smaller than a grain of rice.
Add the egg yolk and blitz again until we’ll combined.
With the processor running, slowly drizzle in the water, just enough until it comes together into a dough.
Pull the pastry dough into a smooth ball. Roll out between two sheets of baking paper to 3mm thick, then place on a tray or flat surface in the fridge to chill for ½ an hour. (Don't skip chilling)
Have a 12 hole muffin tin at the ready.
Using a circle cookie cutter just slightly larger than the opening of the muffin tin holes, cut out circles of dough. Carefully press each down into the muffin tin holes, gently pressing into the corners. Chill for another half an hour. (Don't skip chilling)
Preheat oven to 180C / 350F / 160C fan forced.
Prick the bases of the tartlet shells a few times with a fork. Place a cupcake case or piece of baking paper into each, pressing it the pastry at the bottom, and fill with rice (or pie weights).
Transfer to the preheated oven and bake for 15 minutes then remove the cupcake cases and rice and set aside.
FOR THE FILLING
Spoon about 2 teaspoons of jam into the base of each tart shell.
In a medium bowl, using a handheld electric beater, beat together the granulated sugar, butter, egg and vanilla until creamy.
Beat in the coconut and flour until just combined.
Top the jam with the coconut filling, spreading it to the edges.
Bake a further 25-30 minutes until golden brown and dry on top. Turn the tray half way through baking.
Let them cool in the tin for ½ an hour before removing. To remove them, use your thumb and forefinger and pressing gently on opposite sides, slightly twist until you feel them start to spin. Now take an offset spatula or small knife to wedge down the side and lift.
Notes
I use a standard Australian 20ml tablespoon (= 4 teaspoons)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens are different: The tart shells are ready when they are a light golden colour and dry to the touch.
Don't skip the chilling time or you won't get crisp, flaky pastry.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.