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.
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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 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.
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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)
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
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hi, on the nutritional info it states there is 0g of sugar, but the recipe clearly has sugar???
Ah, I will have to update this one. I am switching recipe cards, Ryan (one of the reasons is the nutrition facts) so I will do this one soon. Stay tuned and thank you for letting me know!
Would a flax seed egg work with this instead of a normal egg?
Hi Jessica, while I haven’t tried, my guess would be yes. Can you try a half a batch?
Hi Christina, I’ve made these and they are delicious!!
Can you make ahead and freeze them?
Absolutely, but they do last for a while without freezing, too.
Just made these. Absolutely delicious! Thanks for sharing.
So happy to hear it, thank you!
I actually make coconut tarts from a Scottish cookbook from my mum. They are made up of the pastry (no precooking necessary). Then a spot of strawberry jam. Mix an egg and sugar together cover each tart and bake. No butte in combed and very simple.
Not sure what the last sentence means?
Hi Audrey, that’s the way my mum made it as well, can you help me if I won’t to make as a traybake how much coconut and sugar would I need. Thanks
On the butter and coconut it says 1 1/4 (8oz) for coconut but 1/4 (2oz) butter, it kind of stumped us
It’s mass vs. volume, Owen. Weight is mass, cups are volume, and this is one of the reasons I advise using a scale as it’s so precise. Cups are all over the place, especially with things like coconut. A cup of marbles doesn’t weigh the same as a cup of feathers.