Raspberry Coconut Tarts Recipes

COCONUT RASPBERRY BARS

Coconut Raspberry Bars image

While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
2 cups sweetened shredded coconut, divided
1/2 cup chopped walnuts
1 jar (12 ounces) raspberry preserves
1 cup white baking chips

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

MINI RASPBERRY AND COCONUT CREAM TARTS

Mini Raspberry and Coconut Cream Tarts image

Elegant, sweet, and delectable, these are true treats that fit every occasion. Definitely adjust the filling for what ingredients are local and in season where you live, and you'll have an endlessly surprising dessert.

Provided by Alejandro Junger, M.D.

Categories HarperCollins HarperCollins Dessert Quick and Healthy Wheat/Gluten-Free Tart Pecan Coconut Date Raspberry Vegan Vegetarian

Yield Makes 4 mini tarts

Number Of Ingredients 17

Ingredients

For the crusts:
1 cup whole raw pecans
3/4 cup grated unsweetened coconut
4 teaspoons coconut oil, melted
8 soft Medjool dates
1/2 teaspoon vanilla extract
Pinch of sea salt
For the filling:
1 cup unsweetened coconut milk
1 cup coconut butter, softened in a double boiler
2 1/2 tablespoons coconut palm sugar
1 cup frozen raspberries
For the topping:
1 pint fresh raspberries
Ground cinnamon for dusting
Special Equipment
You will need four mini tart pans for this recipe, each about 3 inches in diameter.

Steps:

First, make the crusts. In a food processor, combine all the ingredients for the crust until the mixture is crumbly but moist enough to form a ball in your hand. Divide the mixture into four portions and press each portion into the four tart pans. Place the pans in the fridge to set while you prepare the filling.
Place all the ingredients for the filling in a blender and blend on a high setting until smooth, then pour the filling into the set tart shells. Top each with some fresh berries and a sprinkle of cinnamon. Place them back into the fridge to set further before serving.

RASPBERRY COCONUT TARTS

Raspberry Coconut Tarts image

Make and share this Raspberry Coconut Tarts recipe from Food.com.

Provided by Leanne

Categories Dessert

Time 25m

Yield 24 tarts

Number Of Ingredients 8

Ingredients

1 jar raspberry jam
1 egg
1/2 cup sugar
2 tablespoons cream of wheat
2 1/2 tablespoons margarine
1 teaspoon almond flavoring
3/4 cup coconut
miniature tart shells

Steps:

Mix egg, sugar, cream of wheat, margerine, almond flavoring and coconut in bowl.
Place 1 tsp of jam per tart.
Fill the rest of the tart with coconut mixture.
Bake at 375 for 15 minutes nor until golden brown.

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