Hawaiian Tarts

Hawaiian Tarts

43

"A tropical tart with pineapple and coconut. These are pretty and delicious."
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Ingredients

servings 131 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms. Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup.
  3. In each cup, put 1 teaspoon of pineapple preserves. In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts. Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden. Cool tarts in the pan for at least 15 minutes before attempting to remove. Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.

Reviews

43
  1. 55 Ratings

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Most helpful positive review

This was so easy and I found the trick to get them out of the pan. I only waited about 5 min. The tarts were still warm and they came right out. The last pan I ran to the store and they cooled c...

Most helpful critical review

These were okay. The crust fell apart a little bit. They taste good but nothing special.

This was so easy and I found the trick to get them out of the pan. I only waited about 5 min. The tarts were still warm and they came right out. The last pan I ran to the store and they cooled c...

These are pretty good! I used sweetened shredded coconut & 3/4 cup crushed pineapple instead of preserves, I think the preserves would make it too sweet! And thats all I had to subsitute. I al...

Excellent. Easy to make and came out very nicely. A tip for those who had trouble getting them out of the pan -- try to make sure nothing but the touches the pan. I found that they were only ...

Easy and yummmm! I used normal size muffin pan and it worked just fine. Shape dough like a shallow cup inside the muffin well and put filling inside. No problem removing from pan - I sprayed ...

I actually made this recipe as butter cookies and did not use the filling. As cookies these are rich, fragrant with butter, and not too sweet. Add icing, and they make a beautiful and delectable...

My daughter was attending a Hawaiian themed party and needed to bring a "themed dish" and I tried this recipe with much success. They were beautiful and tasted wonderful. Everyone enjoyed them a...

Great recipe. The tart taste is just right with the pineapple on the bottom and coconut layer on top. I just had a few issues with baking this. First the recipe said 3 dozen. I followed the ...

Excellent! Made these today, exactly as written. Followed a couple of reviews, saying to remove tarts from the pan after 5 minutes - DON'T DO IT - they are too fragile when warm! Let them coo...

These were so good I had a hawaiian party and i made these i thought they might turn out wrong when i looked in the oven. But the taste great before the party i was thinking of just eating them ...