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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Coconut Tartlets ready to be devoured.
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. Raspberry and coconut just seem to be two flavors I really like together.
Like these Cran-Raspberry Coconut Slices
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?
Scottish Coconut and Raspberry Jam Tarts
(Coconut Tartlets)
recipe slightly adapted from one given to me from a friend (printable recipe below)
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 (I used tins like these)
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.
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
- 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
- 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:
24Serving Size:
1 tartletAmount Per Serving:Calories: 284 Total Fat: 16g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 23g Fiber: 0g Sugar: 0g Protein: 3g
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David
wrote on
OMG!! These sound fantastic! Mark and I love coconut!
Christina
wrote on
Make them, they last quite a while in a tin! :)
Cathy
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What fun are these tartlets! Thanks for the link for the little tins.
I was wondering if you could make a big one in a large tart pan with a removable bottom. Have you ever tried that?
Christina
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No, I haven’t, but you absolutely could make a coconut tart (flan as it would be called in Scotland). Let me know if you try it, Cathy!
Jill @ Mad About Macarons
wrote on
My goodness, they look fabulous, Christina – they take me right back. I had completely forgotten about the coconut tarts too. What gorgeous pics, as ever. Now I’m craving them and having a right wave of nostalgia in Scotland. Thanks so much for the shout-out!
Christina
wrote on
You’re very welcome, Jill! Your macaroon tarts do look so similar. I agree, these are very nostalgic! :)
2pots2cook
wrote on
Everything Scotland is great ! Your creation too :-)
Christina
wrote on
👍🏻
Sherry Frazier
wrote on
I’m going to make this for church.love to have more recipe from Scotland. HAVE a good day.
Christina
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Hi Sherry, I’m sure everyone will love them. Here is a list of all my Scottish (and British) recipes in one spot! Enjoy! https://www.christinascucina.com/category/cuisine/scottish-british/
Cindy
wrote on
My Nana , from Scotland, made these wonderful little tarts every Christmas… they were my favorite!
I got all her recipes when she passed but couldn’t find this one , so , thank you so much for posting !!’
Christina
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Awww, that’s wonderful, Cindy! SO glad you can make them now. :) Enjoy!
Frank
wrote on
Don’t these sound lovely? Coconut, raspberry jam, what’s not to like? I just wish I had kept that extra bit of pie dough I had saved in the fridge the other day… not enough for another full-sized pie, but it would have been perfect for making some of these tartlets.
Christina
wrote on
Yes, leftover dough is perfect for making a few of these! Next time! :)
A_Boleyn
wrote on
Such pretty tarts … must buy some raspberry or strawberry jam since apricot is all I’ve got.
Christina
wrote on
Thank you! I’m sure apricot or any other jam would work, too, but I do love the raspberry flavor in these!
Cheryl
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Ooooh . . . looks YummY! I will jot Raspberry Jam on my grocery list. Have all other ingredients on hand.
Christina
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Wonderful, Cheryl! Let me know what you think!
Cheryl
wrote on
Used your pie crust recipe and I nervously subbed einkorn flour for the regular flour and I still ended up with perfect pastry. Thanks for an easy-peasy pie crust recipe. The Coconut Tartlets baked up nicely too! “Delish!”
I used four larger size tartlet pans – larger than your photo yet perfect size for your recipe with no leftover filling.
Thank-you Christina.
Christina
wrote on
That was brave! I’m so happy to hear the pastry turned out perfectly, Cheryl! Good for you! So glad the coconut tartlets were also to your liking! Thank you so much for the 5 star review! I appreciate it more than you know! :) Enjoy the tartlets!