Mary Berry’s Coconut Tarts are deliciously sweet, bite-sized treats with a buttery shortcrust pastry base and a chewy, coconut-flavored filling. With a hint of almond or vanilla and topped with a sprinkle of desiccated coconut, these tarts make a delightful treat for tea time, parties, or as part of a holiday spread. They’re simple to make and perfect for coconut lovers.
What Are Mary Berry’s Coconut Tarts?
Mary Berry’s Coconut Tarts are mini tarts made with a shortcrust pastry base and a sweet coconut filling. The coconut mixture, which can be flavored with almond or vanilla, is lightly baked until golden and chewy. These tarts are versatile, and you can also add a layer of jam at the bottom for extra flavor.
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Why You Should Try This Recipe
- Easy to Make – Simple ingredients and straightforward steps.
- Great for Any Occasion – Perfect for tea time, holiday spreads, or as party treats.
- Light and Chewy Texture – The coconut filling is tender and chewy, contrasting nicely with the pastry.
- Customizable – Add a layer of jam or adjust flavorings as desired.
- Lovely for Gifting – These tarts make a sweet, homemade gift.
Ingredients Needed to Make Mary Berry’s Coconut Tarts
For the Shortcrust Pastry
- All-Purpose Flour (1 ¼ cups) – Forms the base of the pastry.
- Butter (½ cup, cold and cubed) – Adds richness and flakiness.
- Icing Sugar (2 tbsp) – Lightly sweetens the pastry.
- Cold Water (2-3 tbsp) – To bring the dough together.
For the Coconut Filling
- Desiccated Coconut (1 cup) – The main ingredient for a chewy texture.
- Granulated Sugar (½ cup) – Sweetens the filling.
- Eggs (2 large) – Binds the filling together.
- Vanilla or Almond Extract (½ tsp) – For added flavor.
- Optional Jam (¼ cup, such as raspberry or apricot) – Adds a fruity layer at the bottom of the tart (optional).
Equipment Needed
- Mixing Bowl – For making the pastry and filling.
- Pastry Cutter or Fork – For combining the flour and butter.
- Rolling Pin – To roll out the pastry.
- Tart Pan or Muffin Tin – For baking the tarts.
- Baking Sheet – To hold the tart pan if using individual tart molds.
- Parchment Paper – To line the pastry if desired.
Instructions to Make Mary Berry’s Coconut Tarts
Make the Shortcrust Pastry
- Combine Flour and Butter: In a mixing bowl, add the flour and cubed butter. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Icing Sugar and Cold Water: Stir in the icing sugar, then add the cold water, 1 tablespoon at a time, until the dough just comes together. Be careful not to overwork it.
- Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for 20-30 minutes to make it easier to roll out.
Roll Out and Prepare the Pastry
- Preheat the Oven: Preheat your oven to 350°F (180°C).
- Roll Out the Dough: On a lightly floured surface, roll out the pastry dough to about ⅛-inch thickness.
- Cut and Shape: Use a round cutter (about 3 inches in diameter) to cut circles out of the dough. Gently press each circle into the cups of a tart pan or muffin tin to form the tart shells.
- Optional Layer of Jam: If using jam, spoon about ½ teaspoon of jam into the bottom of each tart shell.
Prepare the Coconut Filling
- Mix Coconut Filling Ingredients: In a mixing bowl, combine the desiccated coconut, granulated sugar, eggs, and vanilla or almond extract. Stir until well combined.
Assemble and Bake the Tarts
- Fill the Tarts: Spoon the coconut filling into each tart shell, filling them just to the top.
- Bake the Tarts: Place the tart pan in the preheated oven and bake for 15-18 minutes, or until the filling is golden and the pastry is lightly browned.
- Cool the Tarts: Remove the tarts from the oven and let them cool in the pan for a few minutes. Then transfer to a wire rack to cool completely.
- Serve and Enjoy: Serve the coconut tarts as a sweet treat with tea or coffee.
What Goes Well with Mary Berry’s Coconut Tarts
- Hot Tea or Coffee – The perfect pairing for a classic tea-time treat.
- Fruit Compote – A spoonful of berry or citrus compote adds extra flavor.
- Whipped Cream – Light and airy, a dollop of cream complements the chewy texture.
- Vanilla Ice Cream – For a more indulgent dessert, serve with a scoop of vanilla ice cream.
- Lemon Curd – Adds a tangy contrast to the sweetness of the coconut.
Expert Tips for Making the Best Coconut Tarts
- Chill the Pastry Dough – Chilling helps the dough stay firm and prevents it from shrinking during baking.
- Don’t Overfill – Fill each tart just to the top with coconut mixture, as it will rise slightly when baked.
- Use Quality Jam – If adding jam, use a good-quality fruit jam for the best flavor.
- Let the Tarts Cool – Allow the tarts to cool in the pan slightly before transferring to avoid breaking.
- Add a Sprinkle of Coconut on Top – For extra appeal, sprinkle a bit of coconut on top before baking.
Easy Variations of Mary Berry’s Coconut Tarts
- Add Almonds – Add 1-2 tablespoons of ground almonds to the coconut filling for a richer taste.
- Chocolate Coconut Tarts – Add a few chocolate chips to each tart or drizzle melted chocolate on top.
- Lemon Coconut Tarts – Add a teaspoon of lemon zest to the filling for a citrusy twist.
- Raspberry Coconut Tarts – Use raspberry jam as a base layer for a fruity burst of flavor.
- Mini Coconut Tarts – Make smaller, bite-sized tarts using a mini muffin tin.
Best Practices to Store Mary Berry’s Coconut Tarts
- Room Temperature – Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for Longer Storage – Store in the refrigerator for up to a week, wrapped tightly.
- Freeze for Future Use – Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Best Practices to Reheat Mary Berry’s Coconut Tarts
- Serve at Room Temperature – Coconut tarts are best enjoyed at room temperature.
- Oven Option – Reheat in a 300°F (150°C) oven for 5 minutes for a warm, freshly baked taste.
How Can I Make Mary Berry’s Coconut Tarts Healthier?
- Use Whole Wheat Flour – Substitute half of the all-purpose flour with whole wheat flour in the pastry for added fiber.
- Reduce Sugar – Slightly reduce the sugar in the coconut filling if desired.
- Use Low-Sugar Jam – If adding jam, opt for a low-sugar or naturally sweetened jam.
- Skip the Icing Sugar in the Pastry – You can omit the icing sugar in the pastry for a less sweet base.
Nutrition Value (per tart)
- Calories: 160
- Fat: 10g
- Carbohydrates: 15g
- Protein: 2g
- Fiber: 1g
FAQs
Can I make Mary Berry’s coconut tarts in advance?
Yes, you can make coconut tarts in advance. Once baked and cooled, store them in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. They can also be frozen for up to 3 months; just thaw at room temperature before serving.
Can I use sweetened shredded coconut instead of desiccated coconut?
Yes, sweetened shredded coconut can be used instead of desiccated coconut. Keep in mind that sweetened coconut may make the filling slightly sweeter, so you may want to reduce the sugar slightly to balance the flavors.
Can I add a layer of jam to Mary Berry’s coconut tarts?
Yes, adding a layer of jam to the coconut tarts is a delicious option. Place about ½ teaspoon of your favorite jam (such as raspberry or apricot) in the bottom of each tart shell before adding the coconut filling for a fruity twist.
What can I use instead of shortcrust pastry for coconut tarts?
If you prefer not to make shortcrust pastry, you can use store-bought tart shells or even puff pastry as a base for the tarts. Keep an eye on baking time if using puff pastry, as it may cook faster.
Final Words
Mary Berry’s Coconut Tarts are a delightful, classic treat with a buttery crust and chewy coconut filling. Easy to make and deliciously versatile, these tarts are perfect for any occasion, from holiday parties to afternoon tea.
Enjoy the nostalgic flavors of this traditional dessert and share them with friends and family for a truly memorable treat!
More By British Baking Recipes
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Mary Berry Coconut Tarts
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: Makes approximately 12 tarts
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Coconut Tarts are mini tarts made with a shortcrust pastry base and a sweet coconut filling. The coconut mixture, which can be flavored with almond or vanilla, is lightly baked until golden and chewy. These tarts are versatile, and you can also add a layer of jam at the bottom for extra flavor.
Ingredients
For the Shortcrust Pastry
- All-Purpose Flour (1 ¼ cups) – Forms the base of the pastry.
- Butter (½ cup, cold and cubed) – Adds richness and flakiness.
- Icing Sugar (2 tbsp) – Lightly sweetens the pastry.
- Cold Water (2-3 tbsp) – To bring the dough together.
For the Coconut Filling
- Desiccated Coconut (1 cup) – The main ingredient for a chewy texture.
- Granulated Sugar (½ cup) – Sweetens the filling.
- Eggs (2 large) – Binds the filling together.
- Vanilla or Almond Extract (½ tsp) – For added flavor.
- Optional Jam (¼ cup, such as raspberry or apricot) – Adds a fruity layer at the bottom of the tart (optional).
Instructions
Make the Shortcrust Pastry
- Combine Flour and Butter: In a mixing bowl, add the flour and cubed butter. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Icing Sugar and Cold Water: Stir in the icing sugar, then add the cold water, 1 tablespoon at a time, until the dough just comes together. Be careful not to overwork it.
- Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for 20-30 minutes to make it easier to roll out.
Roll Out and Prepare the Pastry
- Preheat the Oven: Preheat your oven to 350°F (180°C).
- Roll Out the Dough: On a lightly floured surface, roll out the pastry dough to about ⅛-inch thickness.
- Cut and Shape: Use a round cutter (about 3 inches in diameter) to cut circles out of the dough. Gently press each circle into the cups of a tart pan or muffin tin to form the tart shells.
- Optional Layer of Jam: If using jam, spoon about ½ teaspoon of jam into the bottom of each tart shell.
Prepare the Coconut Filling
- Mix Coconut Filling Ingredients: In a mixing bowl, combine the desiccated coconut, granulated sugar, eggs, and vanilla or almond extract. Stir until well combined.
Assemble and Bake the Tarts
- Fill the Tarts: Spoon the coconut filling into each tart shell, filling them just to the top.
- Bake the Tarts: Place the tart pan in the preheated oven and bake for 15-18 minutes, or until the filling is golden and the pastry is lightly browned.
- Cool the Tarts: Remove the tarts from the oven and let them cool in the pan for a few minutes. Then transfer to a wire rack to cool completely.
- Serve and Enjoy: Serve the coconut tarts as a sweet treat with tea or coffee.
