Coconut Tarts

Coconut Tarts

Freya 2

"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."
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1 h 5 m servings 220 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

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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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  • 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.



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

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.