Best Strawberry Coconut Tart Recipes

COCONUT TARTS WITH STRAWBERRY JAM

Steps:

• Add your flour, salt and icing sugar to your food processor and give it a whizz to combine evenly. Or you can mix it together in a large bowl.
• Dot over your grated butter and pulse for about 15 pulses until the mixture becomes sand like. Or rub in by hand.
• Add your egg yolk, vanilla extract and milk and pulse for about 10 pulses (lasting a second each) by which time the mixture should be starting to form some clumpy boulders of various sizes.
• Lightly flour your worksurface and tip your pastry mixture out.
• Bring the pastry gently together into a ball, knead literally just a 2-3 times to achieve this.
• Flatten the dough to a depth of about 1 inch, wrap in cling film (saran wrap) and refrigerate for 20 minutes.
• Whilst your dough is in your fridge make your coconut topping.
• Heat your oven to 180°C/160°C Fan/355°F/Gas mark 4.
• Place a large baking tray into your oven to heat.
• Using your pastry brush, grease your tart cases with butter, making sure you get into all of the crevices.
• Beat together your softened butter and caster sugar until it becomes a soft, spreadable paste and is a little lighter in colour. I tend to do this by hand using the spatula as there is so little to mix.
• Add your beaten eggs, milk and vanilla extract and beat until smooth and you can see a few air bubbles on the top.
• Sift in your flour, salt, baking powder and cornflour.
• Beat again until fully combined.
• Fold in your desiccated coconut until evenly mixed together.
• Divide your pastry dough up into 20 balls of 24 grams.
• Pop a dough ball into each tart case and press it down with your thumb. Then starting from the base begin to press the dough up the sides of the tart case. Moving around in circles so that the dough is kept at the same level and thickness. Try to press the dough very slightly above the edge of the tart case and then wipe it away, so that you have an even and smooth finish.
• Pop the tarts back into your refrigerator to set for 10 minutes, as the pastry will have become warm during the moulding process.
• Take ¾teaspoon of jam and add it to each tart.
• Take a heaped teaspoon of coconut filling and place on top of the jam base.
• Add half of a cherry to each tart, but do not press it into the topping otherwise it will sink.
• Place the tarts onto you pre-heated baking tray.
• Bake for 20-25 minutes, or until the top of the coconut tarts and the pastry case edges are nicely browned.

STRAWBERRY COCONUT TART

Steps:

• In a mixing bowl, combine flour with powdered sugar. Add melted butter (make sure it's not hot). Using a wooden spoon mix everything together and then with your hand form a dough (it will be sticky at this stage). Wrap it in plastic wrap and chill for 30 minutes (see note 7).
• When chilled, take it out and fill the bottom and sides of a 7-inch (18-centimeter) tart/pie pan with it. There is no rolling needed. Just take a piece of the pastry and press it down, piece by piece until you use up all of it. (Make sure to line the bottom as well as sides of the pan with baking parchment so you can easily remove it from the pan).
• Spread jam over the crust and set aside.
• Whip the egg white until soft peaks form. Add sifted sugar and beat until smooth. Finally, stir in the coconut. Pour this mixture over the jam and spread around evenly.
• Bake in a preheated oven at 350° Fahrenheit (180° Celsius) for 25-30 minutes or until the top is nice brown and set and the bottom is cooked (you can place a clean kitchen towel over the tart and flip it carefully over to check if the bottom is cooked).
• When ready, take it out and let it cool completely before serving.
• Enjoy!

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.