COCONUT TARTS
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
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)
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
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.
THE BEST AND EASIEST RASPBERRY COCONUT JAM TARTS EVER!!!
Oh these are so good. If you are not a tart lover, you will definitely be after trying one of these. This is my mom's recipe and is so good and will help any sweet tooth!
Provided by Jenny Dee
Categories Tarts
Time 30m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
- Cream butter and sugar.
- Add eggs, one at a time, beating until smoothly blended.
- Stir in coconut and vanilla.
- Spoon 1/2 teaspoon jam into each tart shell.
- Cover each tart 2/3 full with coconut mixture.
- Bake on bottom shelf at 300°F for 15-20 minutes or until golden brown.
- Cool slightly then remove from pans. Makes 2 dozen tarts.
COCONUT TART
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
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
LEMON COCONUT TARTLETS
I purchased some mini-tart shells from a school fundraiser but didn't know what to do with them. But, I found this little gem in a Canadian Living Christmas Special magazine from 1982. They are really good on their own but a generous dollop of real whipped cream takes them over the top!! Very easy to make, too!
Provided by Debbb
Categories Tarts
Time 35m
Yield 32 tartlets
Number Of Ingredients 7
Steps:
- In bowl, combine sugar & flour.
- Beat in eggs, lemon peel & juice by hand.
- Divide the coconut among the tart shells (approximately 1 teaspoons each).
- Pour lemon mixture over top of coconut.
- Bake in 375 degree oven for 20-25 minutes or until filling is set.
- Cool before serving.
Nutrition Facts : Calories 38.1, Fat 0.8, SaturatedFat 0.5, Cholesterol 19.8, Sodium 9.6, Carbohydrate 7.3, Fiber 0.1, Sugar 6.8, Protein 0.7
COCONUT TARTLETS
This recipe makes 12 tartlets and came from my cookery teacher, i really like this recipie a lot as they are pretty quick to make.
Provided by Teenagecookingaddict
Categories Dessert
Time 50m
Yield 12 Tartlets, 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to gas mark 4 (350F, 180C) Roll out pastry thinly and cut into rounds using a 3 inch cutter.
- Place half a teaspoon of jam in the bottom of each tartlet.
- Cream butter and sugar until light and fluffy.
- Add the egg and coconut.
- Place 1tsp of the sponge mixture on top of the jam.
- Bake for about 20 minutes until the sponge is golden brown and risen.
COCONUT CREAM TARTLETS
Steps:
- Make shells:
- On a lightly floured surface with a floured rolling pin roll out half of dough into a 14-inch round, about 1/8 inch thick, and cut out four 7-inch rounds. Fit rounds into four 4-inch tart pans with removable fluted rims. Roll rolling pin over dough to trim and press dough lightly to extend it slightly above edges of pans. Make 4 more shells in same manner with remaining dough. Prick shells with a fork and chill, covered, on a baking sheet 30 minutes.
- Preheat oven to 400°F.
- Line shells with wax paper and weight them with rice or pie weights. Bake shells on baking sheet in middle of oven for 10 minutes. Remove paper and rice carefully and bake shell until pale golden, about 5 minutes more. Cool shells in pans on a rack. Shells may be made 1 day ahead and kept in airtight containers at room temperature.
- Make custard:
- In a heavy saucepan stir together sugar, cornstarch, and salt. Add milk gradually, stirring, and bring to a boil, whisking. In a bowl whisk together whole eggs and egg yolks. Gradually whisk about 1 cup hot milk mixture into eggs and whisk egg mixture into milk mixture. Simmer custard, whisking, 2 minutes. Remove pan from heat and whisk in vanilla and butter until butter is melted. Chill custard, its surface covered with plastic wrap, until cold.
- Stir 1 cup coconut into custard and divide among pastry shells.
- In a bowl beat cream until it holds soft peaks. Gradually beat in sugar and beat cream until it just holds stiff peaks. Divide whipped cream among tartlets and spread evenly. Sprinkle remaining 1/2 cup coconut over tartlets.
COCONUT-BANANA TARTLETS
The filling of coconut, bananas and cream is sweet, chewy and absolutely delicious. Coconut also makes an appearance in the cookie-like crust.
Yield Makes 6 Servings
Number Of Ingredients 11
Steps:
- Mix flour, coconut, sugar and salt in processor until well blended. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in vanilla and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic and chill until dough is firm, at least 2 hours and up to 1 day.
- Preheat oven to 375°F. Divide dough into 6 equal pieces. Roll out each dough piece on lightly floured surface to 1/8-inch thickness. Cut out 6-inch rounds. Line six 4-inch-diameter tartlet pans with removable bottoms and 3/4-inch-high sides with dough rounds. Freeze crusts 15 minutes.
- Place tartlet pans on large baking sheet. Bake crusts 10 minutes; pierce with toothpick if crusts bubble. Continue to bake until crusts are pale golden, about 10 minutes longer. Cool crusts on baking sheet. Reduce oven to 350°F.
- Place coconut in medium bowl medium bowl. Add banana slices and toss gently to coat. Stir cream and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture comes to boil. Pour cream mixture over banana mixture; gently combine. Spoon filling into prepared crusts.
- Bake tartlets on baking sheet until filling bubbles and coconut is lightly toasted, about 25 minutes. Cool tartlets on rack 5 minutes. Carefully push up pan bottoms to free tartlets from pans. Cool tartlets completely and serve.
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