Best 6 Baked Coconut Tarts Recipes

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Indulge in a tropical delight with our delectable baked coconut tarts, a symphony of flavors and textures that will transport your taste buds to paradise. Featuring a flaky, buttery crust, a creamy and velvety coconut filling, and a sprinkle of toasted coconut on top, these tarts are a perfect balance of sweetness and richness. Whether you're looking for a special occasion dessert or a sweet treat to enjoy with your loved ones, our collection of recipes has something for everyone. From classic coconut tarts to variations with a twist, such as chocolate-dipped or mango-infused, our recipes cater to a range of preferences. Grab your apron and let's embark on a culinary journey that celebrates the irresistible charm of coconut tarts.

Check out the recipes below so you can choose the best recipe for yourself!

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 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

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.

MINI COCONUT TARTS



MINI COCONUT TARTS image

Little tarts with jam in the bottom and a coconut filling, delicious! I always make them at holidays, especially, as my daughter & granddaughter love them.

Provided by Judy W

Categories     Other Snacks

Time 35m

Number Of Ingredients 8

12 (2") frozen mini tart shells
1/4 c melted butter
1/4 c white sugar
1 egg
2 tsp evaporated milk
1 tsp vanilla extract
1 can(s) flaked coconut
2 Tbsp strawberry jam

Steps:

  • 1. Preheat oven to 375^. Place frozen mini tart shells on a baking sheet. Beat the butter, sugar, egg, evaporated milk and vanilla, 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 Tbsp. of the coconut mixture. Bake in preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

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 TART



Coconut Tart image

Provided by Lillian Chou

Categories     Fruit     Dessert     Bake     Thanksgiving     Tropical Fruit     Coconut     Fall     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Pastry dough
2/3 cup whole milk
2 large whole eggs
1 large egg yolk
1 cup confectioners sugar
1/4 teaspoon salt
1 3/4 cups sweetened flaked coconut (5 ounces)
Equipment: a pastry or bench scraper; pie weights or dried beans; a 9 1/2-inch fluted tart pan (1 inch deep) with removable bottom

Steps:

  • Make tart:
  • Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan. Trim excess dough. Chill until firm, about 30 minutes.
  • Meanwhile, preheat oven to 375°F with rack in middle.
  • Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 30 minutes. Carefully remove weights and foil and bake shell until deep golden all over, 10 to 18 minutes more.
  • Whisk together milk, eggs, yolk, confectioners sugar, and salt in a large bowl until smooth, then stir in coconut.
  • Pour filling into hot tart shell and spread evenly with a fork. Bake until top is golden, about 35 minutes. Cool in pan on a rack 5 minutes, then remove side of pan and cool tart to room temperature, about 2 hours.

Tips:

  • Use fresh, unsweetened shredded coconut for the best flavor.
  • If you don't have a food processor, you can finely chop the coconut in a blender.
  • Be sure to drain the coconut milk well before adding it to the filling.
  • Don't overbeat the egg whites, or the filling will be too stiff.
  • Bake the tarts until the filling is set and the tops are golden brown.
  • Let the tarts cool completely before serving.

Conclusion:

These baked coconut tarts are a delicious and easy-to-make treat that are perfect for any occasion. With their creamy coconut filling and flaky pastry crust, they're sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these tarts a try. You won't be disappointed!

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