COCONUT-MACAROON TARTLETS
These simple macaroon crusts are filled with vanilla-flavored whipped cream for a simple-yet-delicious treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a large bowl, combine the coconut, egg whites, and sugar. Mix until the mixture holds together when you squeeze it in the palm of your hand.
- Coat 12 two-inch brioche or tartlet tins with cooking spray. Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a tin, making a thumb print in the center and pressing out so mixture forms a 1/4-inch-thick "crust." Repeat with remaining coconut mixture and tins. Place tins on an unlined baking sheet.
- Bake crusts until golden brown, about 25 minutes.
- Remove baking sheet from oven, and let crusts cool slightly. Turn out crusts onto a wire rack, and let cool completely.
- Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Fill each crust with whipped cream; garnish with crystallized ginger. Serve.
COCONUT TARTLETS
This recipe makes 12 tartlets and came from my cookery teacher, i really like this recipie a lot as they are pretty quick to make.
Provided by Teenagecookingaddict
Categories Dessert
Time 50m
Yield 12 Tartlets, 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to gas mark 4 (350F, 180C) Roll out pastry thinly and cut into rounds using a 3 inch cutter.
- Place half a teaspoon of jam in the bottom of each tartlet.
- Cream butter and sugar until light and fluffy.
- Add the egg and coconut.
- Place 1tsp of the sponge mixture on top of the jam.
- Bake for about 20 minutes until the sponge is golden brown and risen.
COCONUT TART
The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon. Perfect with a dollop of whipped cream
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h10m
Yield Cuts into 8 slices
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Place a shallow 23cm flan tin on a baking tray. Tip the spices, coconut and sugar into a pan with 150ml water and cook over a low heat for about 5 mins, stirring frequently to ensure the mixture doesn't catch. Set aside to cool.
- Meanwhile, roll out the pastry on a lightly floured surface and use to line the flan tin. Trim off the excess pastry, fill the pastry case with baking parchment and baking beans and cook for 15 mins. Remove the beans and cook for 5 mins more so the pastry on the base of the tin is just cooked, but not brown.
- Beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top. Bake for 25 mins until the pastry is golden and the coconut pale golden. Serve with cream or real vanilla ice cream and some Cape gooseberries, then follow with cups of black Rooibos tea.
Nutrition Facts : Calories 567 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.73 milligram of sodium
THE BEST AND EASIEST RASPBERRY COCONUT JAM TARTS EVER!!!
Oh these are so good. If you are not a tart lover, you will definitely be after trying one of these. This is my mom's recipe and is so good and will help any sweet tooth!
Provided by Jenny Dee
Categories Tarts
Time 30m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 7
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.
More about "coconut tartlets recipes"
COCONUT TARTS | LOVEFOODIES
From lovefoodies.com
4.3/5 (15)Total Time 45 minsCategory DessertsCalories 199 per serving
- Make the pastry. In a mixing bowl, add the melted buter and powdered sugar and mix until combined. Then add the milk and 6 tablespoons of the beaten egg. Combine. In 2 batches, add the flour. The mixture will start to get thick so use 2 round bladed knifes and cut through until the mixture resembles lumps as in the photo. Then use your hand and gather the pastry together until it becomes one big lump! Wrap in plastic wrap and let it rest in the fridge whilst you make the filling below.
- Make the filling: In a saucepan on low heat, heat the butter, milk, powdered sugar and salt. Stir until the butter has melted and the mixture starts to simmer. Switch off the heat and add the coconut. Stir well and set aside until cool or around 20 - 30 minutes.
- Once the coconut filling has cooled, add the 4 beaten eggs PLUS the remainder left from the pastry. Mix well to combine then add the cream, custard / vanilla pudding powder, vanilla extract and baking powder. Combine well then cover in plastic wrap and refrigerate for 30 minutes so it can firm up a little.
- Preheat the oven to 375 F / 190 C. Make the tarts. Take the pastry from the fridge and knead it slightly so it is pliable. Then roll out as thin as possible. I divided my pastry in to 2 batches so it was manageable on the work top. Take a pastry cutter suitable for the size pan you are using and cut discs to fit. For this recipe, I used 2 regular cupcake pans as you see in the photo. This yielded 24 tarts. Butter the cupcake pan very well so the pastry does not stick when baking.
DELICIOUS COCONUT TARTS - FOODELICACY
From foodelicacy.com
4.7/5 (30)Total Time 1 hrCategory Pastry RecipesCalories 265 per serving
- Preheat oven to 180°C (350°F). Position an oven rack in the lower third (just below centre) of the oven.
- In a mixing bowl, combine eggs, sugar, milk, coconut milk and yellow food colouring (optional). Whisk by hand until sugar dissolves.
- Spoon the coconut filling into each tart shell. Do not spoon too much liquid, leaving about a 2-mm border around the tart edge clear of filling. Note: If desired, strain the coconut filling before filling. Do not press any juices out from the flesh when you do this, as it should be soaked as heavily as possible. Then, fill tart shells with the flesh. Finally, spoon just enough of the liquid custard to fill up to almost the edge of the tart. Don't overdo it, otherwise the custard will bubble over the edges of the shells during baking.
SCOTTISH COCONUT TARTS - CHRISTINA'S CUCINA
From christinascucina.com
4.7/5 (183)Total Time 42 minsCategory Bread, Cookies & PastriesCalories 284 per serving
- Put a little raspberry jam in the bottom of each shell. Fill about about 3/4 full with the coconut filling (they will rise).
SCOTTISH COCONUT & JAM TARTS | THE ENGLISH KITCHEN
From theenglishkitchen.co
10 BEST COCONUT JAM TARTS RECIPES | YUMMLY
From yummly.com
DARK CHOCOLATE COCONUT TARTLETS RECIPE - REAL SIMPLE
From realsimple.com
COCONUT CREAM TARTS - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
COCONUT TARTS WITH STRAWBERRY JAM - ELLAS BETTER BAKES
From ellasbetterbakes.com
COCONUT TARTLETS - SUGAR SALT MAGIC
From sugarsaltmagic.com
5/5 (2)Total Time 2 hrs 15 minsCategory Afternoon Tea, Dessert, PicnicCalories 267 per serving
EASY COCONUT TARTS - YOUTUBE
From youtube.com
COCONUT TARTLETS - COLORED CHRISTMAS TARTS - EAST INDIAN RECIPES
From eastindianrecipes.net
HERTZOGGIES (SOUTH AFRICAN JAM AND COCONUT TARTLETS)
From tarasmulticulturaltable.com
HONG KONG STYLE COCONUT TARTS - EL MUNDO EATS
From elmundoeats.com
COCONUT TARTLETS RECIPE | BAKE WITH STORK
From stork.co.za
COQUEIRA (COCONUT TARTLETS) RECIPE | COOKING CHANNEL
From cookingchanneltv.com
You'll also love