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Coconut Tarts

By: Freya 
"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."

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (3)

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 12 mini tarts
 

Ingredients

  • 12 (2 inch) frozen mini tart shells
  • 1/4 cup melted butter
  • 1/4 cup white sugar
  • 1 egg
  • 2 teaspoons evaporated milk
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • 2 tablespoons strawberry jam

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
  2. 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.
  3. Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 220 | Total Fat: 12.3g | Cholesterol: 28mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed on Nov. 24, 2010 by Goody   view full review
I baked this, in my opinion the jam ruined the taste, but was good , quick and easy
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Nov. 24, 2010 by julie   view full review
a dish that delious tasting and is easy to make.and my kids 11 and 20 helped !
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Feb. 9, 2011 by ShakiraMiguel   view full review
This sounds a lot like a Belizian Lincoln Tart

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