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
recipe slightly adapted from one given to me from a friend (printable recipe below)
FULL PRINTABLE RECIPE BELOW
Preheat the oven to 375F (190C)
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.
- 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
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 tartlet
Amount Per Serving:Calories: 284Total Fat: 16gCholesterol: 0mgSodium: 0mgCarbohydrates: 23gFiber: 0gSugar: 0gProtein: 3g
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