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.