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.
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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 (printable recipe below)
FULL PRINTABLE RECIPE BELOW
Preheat the oven to 375F (190C)
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.
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My friend Jill from Mad About Macarons has a similar Scottish recipe for Macaroon Jam Tarts, but these use almond instead of coconut.
Scottish Coconut and Raspberry Jam Tarts (Coconut Tartlets)
A classic Scottish recipe including raspberry jam and coconut. Delicious!
Ingredients
- 2 eggs
- 1/2 cup (4 oz) sugar
- 1/4 cup (2 oz) melted butter
- 1 tsp vanilla extract
- 1 1/4 cups (8 oz) unsweetened, shredded coconut
- raspberry jam
- 24 unbaked tartlet shells
Instructions
Preheat the oven to 375F (190C)
- 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 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.
Nutrition Information:
Yield: 24 Serving Size: 1 tartletAmount Per Serving:Calories: 284Total Fat: 16gCholesterol: 0mgSodium: 0mgCarbohydrates: 23gFiber: 0gSugar: 0gProtein: 3g
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I will be making these today as they sound absolutely delicious! I have to admit though, I will be using store bought frozen tartlettes. Do you recommend blind baking them first?
Thanks!!
Hi Jen, I would just use them the same way (haven’t tried though) let me know how they turn out! :)
Hi Christina, I realized afterward your recipe said unbaked, sorry about that! FYI these were so delicious and easy to make. I’m making them again this morning for a family BBQ this afternoon. Thanks!
No problem, Jen! It happens, I hate it when I misread a recipe. Hope you enjoyed them at the BBQ (I’m just seeing this now as I’ve been driving across the US for the last 4 days)!
Can I use sweetened coconut instead of unsweetened?
You can, but they will probably be super sweet, so you’d have to cut down the sugar a bit.
Thank you, can’t wait to try
What size target pans should be used? Thanks!
They’re usually about 3″, Nancy. Like these (affiliate link) tartlet tins.
I’m sure my nan used to make these but they had almond essence in filling, could this be right?
Hi Louise, possibly, but I’m thinking you’re referring to Bakewell tarts (or tartlets) without the coconut and with the almond essence?
Hi! Just wanted to know if it’s possible to make these without egg please? Thanks!
I honestly don’t think so. The egg is critical to the outcome of this recipe, sorry.
Christina, I am in Canada and my recipe with exactly the same ingredients was handed down from parents and grandparents and called Maid of Honors. Popular at Weddings, Christmas, Special Occasions, and are really delicious. Thanks for posting. It reminded me of all the amazing wonderful classis cookies from around the globe that we all enjoy whatever we call them. I love your recipes.
Oh yes, lots of people have said the same thing! :) So glad you like them and my other recipes! Thank you, Jenny! That means a lot to me :)
Thank you, thank you, THANK YOU!!!! All of my British grandmothers recipes have been lost, and this is one of the items we traditionally made every Christmas. My mother took one bite, and looked like she wanted to cry, she said it’s just how her mothers were! Thank you for helping resurrect a family tradition.
This made my day, Ali! Thank YOU for letting me know! I’d appreciate it if you could click on the 5 stars on the recipe card in the recipe. It helps with google! :)
This sounds great I am going to make these for Christmas. Can they be frozen?
Yes, they freeze well, Sandy! :)