Coconut Tartlets (Scottish Coconut and Raspberry Jam Tarts)
Coconut tartlets, or coconut and raspberry jam tarts are a big thing in Scotland. To be honest, they’re usually just called coconut tarts. If you grew up in Scotland, you’d know and love these little coconut treats which are sold in many bakeries, or made by many Scottish grannies.
If you’re a coconut lover, add these little beauties to your baking list.
As an Amazon Associate I earn from qualifying purchases.
They may not look very special, but as you noticed above, there’s a little raspberry jam hidden inside that gives these coconut tarts a special touch. Apparently, in Canada, they are called Congress Tarts–who knew? (Thank you to Dee who gave me this information on my Pinterest page.)
Raspberry and coconut are two flavors that are often used in Scottish baking, and that I absolutely love together.
Like these Cran-Raspberry Coconut Slices
For example, classic Scottish snowballs. Two little cakes that are sandwiched together with raspberry jam, dipped in a sweet glaze and then coated in finely shredded coconut! They’re fabulous!
Then there’s snow cake! My mother used to make this all the time when I was a little girl in Scotland. It has a layer of raspberry jam on top of a shortcrust pastry base, topped with sponge, and then glaze and coconut.
Then I came up with snow cookies, which have won several awards and baking contests! Which recipe will you try first?
To Make the Coconut Tartlets
All you need are little tartlet shells. You can use my quick pie crust recipe for strawberry tarts (and maybe even make some strawberry tarts while you’re at it)! The filling comes together in no time. What do you think? Whether you call them Scottish coconut tarts, raspberry and coconut tarts or congress tarts, everyone will simply devour them and ask for more–almost guaranteed!
Scottish Coconut and Raspberry Jam Tarts
(Coconut Tartlets)
recipe slightly adapted from one given to me from a friend makes 24 tartlets
FULL PRINTABLE RECIPE BELOW
Ingredients
- eggs
- sugar
- butter
- vanilla extract
- shredded coconut
- raspberry jam
- tartlet shells
Directions
Preheat the oven to 375˚F (190˚C)
Beat the eggs. Then add the sugar, melted butter, good quality vanilla extract, and shredded coconut.
Place the unbaked tartlet shells in their tins on a baking sheet.
Next, put a little raspberry jam in the bottom of each shell. Fill about about 3/4 full with the coconut filling (they will rise).
Bake for about 20 to 25 minutes until top is lightly golden brown. When cool, remove from tins.
These will keep well in an airtight tin for up to a week. They’re great for sending in care packages, too.
Don’t miss another recipe or travel post, sign up for my free subscription at the top.
My friend Jill from Mad About Macarons has a similar Scottish recipe for macaroon jam tarts, but these use almond instead of coconut.
And if you love jam, try an authentic Italian crostata!
Scottish Coconut and Raspberry Jam Tarts (Coconut Tartlets)
Ingredients
- 2 eggs
- ½ cup sugar
- ¼ cup butter melted
- 1 tsp vanilla extract
- 1 ¼ cups shredded coconut unsweetened
- raspberry jam (as needed)
- 24 tartlet shells unbaked
Instructions
- Preheat the oven to 375℉ (190℃)
- Beat the eggs. Then add the sugar, melted butter, vanilla, and coconut.
- Place the unbaked tartlet shells in their tins on a baking sheet.
- Put a little raspberry jam in the bottom of each shell. Fill about ¾ full with the coconut filling (they will rise).
- Bake for about 20 to 25 minutes until top is lightly golden brown. When cool, remove from tins.
Nutrition
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I have made these tarts numerous times now as they are memory from my childhood being that my parents are from Scotland. So easy to make and totally delicious. However, I do find that I don’t get a full 24 tarts.
Thank you so much, Wilma! I appreciate the lovely review! Regarding the number of tarts, it could range from the difference in the thickness of the pastry, or if the tart shells are a bit larger, etc. You could use the sliding scale on the number of servings to make a larger batch. Thanks again!