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Mary Berry Coconut Tarts

Mary Berry Coconut Tarts Recipe
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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

  1. 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.
  2. 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.
  3. 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

  1. Preheat the Oven: Preheat your oven to 350°F (180°C).
  2. Roll Out the Dough: On a lightly floured surface, roll out the pastry dough to about ⅛-inch thickness.
  3. 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.
  4. Optional Layer of Jam: If using jam, spoon about ½ teaspoon of jam into the bottom of each tart shell.

Prepare the Coconut Filling

  1. 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

  1. Fill the Tarts: Spoon the coconut filling into each tart shell, filling them just to the top.
  2. 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.
  3. 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.
  4. Serve and Enjoy: Serve the coconut tarts as a sweet treat with tea or coffee.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-coconut-tarts/