Coconut Tarts

Coconut Tarts

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 5 m servings 220 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 9
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

a dish that delious tasting and is easy to make.and my kids 11 and 20 helped !

Most helpful critical review

I baked this, in my opinion the jam ruined the taste, but was good , quick and easy

Most helpful
Most positive
Least positive
Newest

I baked this, in my opinion the jam ruined the taste, but was good , quick and easy

a dish that delious tasting and is easy to make.and my kids 11 and 20 helped !

This sounds a lot like a Belizian Lincoln Tart

I loved these. They were so incredibly easy and fast. I did make a few changes. I doubled the vanilla, skipped the jam, and used about a 1/4 c heavy cream instead of the evaporated milk. The...

Fast and very easy delicious tart

It was very good but I did lessen the sugar a tad and instead of butter, I used coconut oil and halved the vanilla and used 1/2 tsp almond extract. I also used my own sour cherry/saskatoon jam....

I liked it and my husband loved them. The amount of jam given in the recipe is not enough and the last time I made them, I used huckleberry jam. Yum. I have also used Wild Plum Jam and that w...

These were delicious. I used coconut sugar and they turned out really well. Making again for sure!

I tried it and it was great. The jam was also good but next time I won't put any sugar in it as it was to sweet, I also added some vanilla and almond which give it a good flaver.

Other stories that may interest you