Best Coconut Tarts Recipes

COCONUT TARTS

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.

THE BEST AND EASIEST RASPBERRY COCONUT JAM TARTS EVER!!!

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 PECAN RAISIN BUTTER TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
• Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells.
• Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.

COCONUT TARTS

Steps:

• Combine the flour, baking powder, and salt in bowl of food processor. Add the butter and shortening, and pulse until crumbs the size of peas form. Slowly add 1 cup cold water until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
• In the meantime, combine the coconut, sugar, mixed essence, and 1 cup of water in a saucepan, and simmer the mixture until the sugar melts and liquid thickens to the consistency of maple syrup, about 30 minutes. Cool.
• To make the tarts: Preheat the oven to 350°F degrees. Dust the chilled dough with flour and divide into 15 balls. Flatten the balls and then roll out to 1/8 inch thick, dusting with flour as necessary to prevent sticking.
• Place 1 tablespoon of filling on the center of a disk. Lightly brush the edges of the disk with water and fold the dough over the filling to create a half-moon. Crimp the edges closed, using a fork. Repeat with the rest of the dough.
• Beat the egg yolk and milk together, and brush over the tarts. Prick each tart once or twice so that steam can escape. Bake on a parchment-lined baking sheet for 20 to 25 minutes, or until the tarts are golden brown. Cool and serve.

PINEAPPLE COCONUT HAWAIIAN TARTS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms.
• Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. (it's much easier if you use a tart shaper. If you do use this, make sure to flour it every 1-2 tarts, otherwise it will stick.).
• In each cup, put 1 teaspoon of pineapple preserves.
• In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts.
• Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden.
• Cool tarts in the pan for at least 15 minutes before attempting to remove. (They may be very diffucult to remove from the pan. If they are, it's easiest to cut off the top and take the bottom out, then put them back together and no one will notice!)
• Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.

COCONUT CHOCOLATE TARTS

Steps:

• Preheat oven to 350F (180C).
• Place the egg whites, sugar and coconut in a bowl and mix to combine them.
• With wetted hands or a spoon, press the coconut mixture into eight 3/4 cup (6 fl oz) capacity, deep muffin tins, covering the base and sides to make a shell.
• Place in a preheated oven and bake for 8-10 minutes or until the shells are just beginning to turn a light golden colour.
• Cool the shells for 1 minute, then gently remove them from the tin and place on a wire rack to cool.
• Make the filling while the bases are cooking.
• Place the cream in a saucepan over medium heat and heat until almost boiling.
• Remove the cream from heat.
• Add the chopped chocolate and stir through until the chocolate has melted and the filling is smooth.
• Pour the chocolate filling into the coconut tart shells and place in the freezer for 10 minutes or until the chocolate filling is set.
• Serve with coffee or berries as a dessert.

PORTUGUESE COCONUT CUSTARD TARTS - PASTéIS DE COCO

Steps:

• Preheat the oven to 375°F (190°C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 paper cupcake liners.
• Dissolve the cornstarch in 1/4 cup of the milk. Set aside.
• In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand.
• In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon and other extract, stirring well after each addition.
• Ladle the custard into the paper cups, filling to 1/4 inch from the top. (NOTE: Make sure to stir frequently to keep the coconut well distributed.)
• Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.

COCONUT CREAM TARTS

Steps:

• Adjust oven racks to lowest and lower-middle positions, and heat oven to 325 degrees. Spray 48 mini-muffin cups with vegetable cooking spray.
• Mix 1/2 cup of the sugar and graham cracker crumbs in a small bowl. Working in 4 batches, lay 12 cut egg roll wrap squares on work surface. Brush wrappers with melted butter on both sides, and roll each piece in the graham cracker mixture to coat, shaking off excess. Use fingers to fit wrappers in prepared muffin tins to form a cup.
• Place 2 muffin tins each on oven racks and bake, switching tin positions after 10 minutes, until golden and crisp, 15 to 18 minutes. Immediately remove tarts from tins and place on a wire rack to cool. Repeat with remaining wraps. (Cooled tart shells can be stored in an airtight tin for up to 1 week.)
• Scatter coconut in an 8-inch baking pan. Bake on lower-middle rack, stirring every 5 minutes until evenly golden brown, about 15 minutes. For the filling, whisk cornstarch and remaining 2/3 cup sugar in a medium saucepan. Whisk in yolks, immediately followed by the milks. Turn heat to medium and cook, stirring frequently at first, then constantly as mixture starts to thicken, 8 to 10 minutes. Continue to cook, stirring constantly, for 1 minute longer. Stir in vanilla, remaining 2 Tbs. of butter and 1/2 cup of the toasted coconut. Put plastic wrap directly over the surface to prevent a skin from forming, let cool, then refrigerate. (Filling can be refrigerated up to 2 days.)
• When ready to assemble, arrange tart shells on a serving tray. Spoon a tablespoon of filling into each shell, sprinkle with toasted coconut, and serve.

MINI RASPBERRY AND COCONUT CREAM TARTS

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.

COCONUT CHOCOLATE TARTS

Steps:

• Preheat the oven to 400 degrees F.
• In a stand mixer fitted with a paddle attachment, combine the almond flour, coconut oil and honey on low speed until you reach a semi-clumpy consistency, it should feel damp and moldable, similar to modeling clay.
• Separate and spread the mixture evenly into 20 6-inch tart pans. Place the tart pans on sheet trays and bake until they rise a bit, look toasty and the excess coconut oil bakes off, 18 to 20 minutes.
• Meanwhile, in a saucepan set over medium heat, bring the coconut milk to a simmer. Whisk in the ancho powder, cayenne pepper, pasilla powder and salt.
• Place the chocolate in a large bowl. Pour the simmering coconut milk over the chocolate and whisk until melted. Reserve for the tart shells.
• Fill each shell evenly with the chocolate coconut ganache. Allow the ganache to set at room temperature or in the refrigerator, 1 to 2 hours.
• Serve the tarts cold.

CHOCOLATE COCONUT TARTS

Steps:

• Preheat oven to 180°C Lightly grease an 18 x 2-tablespoon (40ml) capacity patty pan.
• Make base:.
• Place all ingredients into a bowl. Mix until well combined. Press a tablespoonful of mixture into base and sides of each patty hole to form small cases (see hint). Bake for 8 to 10 minutes, or until light golden. Loosen tarts while hot. Set aside to cool in pan.
• Make filling:
• Place cream and chocolate into a small saucepan over low heat (see shortcut). Cook, stirring constantly, for 4 minutes, or until melted and smooth. Transfer to a bowl.
• Stir egg yolks into chocolate mixture. Spoon mixture into coconut cases so each is three-quarters full. Refrigerate for 1 hour, or until chilled.
• Preheat oven to 220°C Beat eggwhites to soft peaks. Add sugar, 1 tablespoonful at a time, beating until thick and glossy. Top each pie with meringue. Bake for 8 to 10 minutes, or until firm to the touch. Set aside to cool before serving.

TRINIDAD COCONUT TARTS

Steps:

• 1. In a shallow saucepan add sugar and coconut and cook over medium heat until mixture starts to bubble. The mixture will water a little. Add spices and continue to stir until the mixture comes together, about 20 to 30 minutes. Add a little water to prevent sticking. Remove and cool.
• 2. Preheat oven to 400 degrees F. Roll out pastry to about a quarter inch thick, cut out a four-inch diameter round. Place 1 Tbsp. of filling on the bottom portion of the pastry, leaving an edge of 1/4-inch around the filling. Bring the top portion over the coconut to cover it, crimp edges and seal with a fork. Repeat until all the pastry and coconut is used.
• 3. Brush with beaten egg and bake for 15 to 20 minutes.

EASIEST AND BEST -BLUEBERRY-COCONUT TARTS

Steps:

• Prick bottom crust of premade tart shells, bake for 10 minutes, cool on wire rack.
• In a bowl combine condensed milk, eggs, coconut, then stir in blueberries.
• Spoon mixture into shells and bake 20 minutes or until filling is set.
• You may sprinkle coconut over tops before baking.

RASPBERRY COCONUT TARTS

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.

CHOCOLATE CARAMEL COCONUT TARTS

Steps:

• Place 24 frozen tart shells on baking sheets. Let tart shells come to room temperature while you are preparing filling.
• In a double boiler, add chocolate chips, marshmallows and ½ cup evaporated milk. Heat, stirring frequently, until mixture is smooth, about 10 minutes.
• At the same time, pour ½ cup evaporated milk, coconut milk and corn syrup into a small saucepan and place over lowest heat setting. Do not set any higher! Preheat oven to 375°F.
• In a large bowl, beat the eggs with a hand blender. Very slowly, beat in the barely-warm evaporated milk and coconut milk mixture. Slowly drizzle in chocolate mixture while beating on low speed. When mixed, stir in toasted sliced almonds and 1 cup shredded coconut.
• Fill each tart almost to the top with chocolate mixture. Put ½ a caramel on top of each filled tart. Bake for 15 - 18 minutes, until shells are lightly browned. Immediately sprinkle each tart with 1 teaspoon coconut (optional).
• Let cool for 10 to 15 minutes before handling. Serve warm if possible.

NO-BAKE COCONUT FRUIT TARTS

Steps:

• Chop almonds in a food processor and add medjool dates. Blend until smooth.
• Reserve about 1/8 cup of date mixture and set aside.
• Prepare two individual-sized tart pans with oil or line with parchment. Divide the date mixture among the two pans and press along the bottom and sides.
• In a mixing bowl, whip the culinary Coconutmilk with a hand mixer for a minute or so before adding the reserved date mixture and about 5 berries. Stir to combine.
• Spoon the coconut mixture into the tart crusts and pop in the freezer for at least 2 hours.
• Remove the frozen tarts from the pans. Garnish with raspberries and sliced strawberries.

COCONUT FRUIT TARTS

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg; mix with a fork until blended. Shape dough into a ball. Cover and refrigerate for 1 hour or until easy to handle., Divide dough into six portions. Press each portion into a greased 4-1/2-in. tart pan. bake at 350° for 15-20 minutes or until edges are lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Beat in sweetened condensed milk and lemon juice. Spoon 2 rounded tablespoonfuls into each cooled tart shell. Arrange fruit over filling. Sprinkle with coconut. Chill until serving.

COCONUT TARTS WITH PUMPKIN-CRANBERRY FILLING

Steps:

• Preheat oven to 350̊ F. Coat (2) 12-cup or (1) 24-cup miniature muffin pans with nonstick cooking spray. In a small bowl combine the granulated sugar , the egg whites and the coconut. Mix until the coconut is moistened. Spoon 1 Tablespoon coconut mixture into each muffin cup. Press onto the bottom and sides to form a well for holding filling. Bake until the tarts are golden brown, about 12 - 14 minutes. Remove pan(s) to a rack and cool completely. Gently remove from pans (running a thin knife around tart to loosen, if necessary). (The tarts may be made 2 days in advance and kept in an airtight container at room temperature. In a large bowl combine the cream cheese, the powdered sugar, the ricotta, the pumpkin, the cinnamon, the ginger and the cloves. Beat until the mixture is well combined and smooth. Fold in the whipped cream and the cranberries. Cover bowl and refrigerate for 1 hour. At serving time fill each tart shell with some of the pumpkin mixture. Transfer tarts to a large serving platter.

COCONUT AND JAM TARTS

Steps:

• Mix all ingredients together.
• To your tart shell, add 1 teaspoons of jam. Cover with coconut mixture. Bake at 350 until browned.

BUTTER TARTS WITH COCONUT RECIPE - (4.5/5)

Steps:

• Cream Cheese Pastry Preheat oven to 375º F. In a mixer fitted with paddle attachment, cream together butter and cream cheese until smooth. Add flour and blend until dough comes together. Shape dough into a disc, wrap and chill for at least 1 hour. On a lightly floured surface, roll out dough to 1/4-inch thickness. Place dough into an 8-inch removable bottom tart shell or pie pan and trim edges. Press edges a little, so that dough rises just above the edge of the pan, about ¼ inch. Chill for 20 minutes. Filling Whisk together all ingredients except pecans until smooth. Pour filling into chilled, unbaked tart shell. Bake tart for 25-30 minutes, until filling doesn't jiggle when you shake it, and crust is golden brown.