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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What size are these tartletes? I’m having trouble finding premade uncooked tartlet shells and would like to make these, I am just unsure what size they are. Would putting them in mini cupcake tins work?
Hi Samantha, about 3″ tins. You could make them in cupcake tins, as well. Here’s my affiliate link for an example of the tins: https://amzn.to/3J0VSdX
Can these be made 2 days ahead of time? If so, do they need to be stored at room temperature or in fridge? Thanks!
Yes, definitely! Just keep at room temperature. Enjoy!
In the picture the tarts have a topping!
There is no mention of this in the recipe.
Can you tell me how to make the topping please?
Please follow the recipe as written and you will have the same results as in the pictures. Nothing is omitted. Enjoy!
You’ve brought back so many foodie memories for me with these recipes. I come from Lancashire, and my mum used to make “bun pie” which was basically naked snow cake! Like you I love coconut so I’ll definitely try it with snow. She also made coconut and jam tarts and was partial to a Maid of Honour, which look very like the Macaroon tarts. We discovered that down in Kent, where we moved to over thirty years ago, they’re called Congress tarts. Thank-you so much for these lovely recipes. which I will work my way through soon. 😋
Oh that’s lovely you’ve found my recipes, Elaine! I know the joy that finding old recipes can bring and that makes me happy that you will be enjoying some old favorites, too! Thank you fod the lovely note and let me know how you enjoy them! CC
If I don’t add butter with coconut, what will be ihappened exactly? I usually see that type of recipe without butter because of that I ask you.
Greeting from NH. I want to thank you for sharing the coconut tartlet recipe. Oh my I couldn’t stop at just one, two, or… My whole family enjoyed them. This is one I’ll be baking every Christmas. Thank you this recipe, next will be the snow cookies. Blessings
Oh thank you soooo much, Lisa! Your comment has made my day! I’m so happy you and your family loved them and FYI, you may want to make a double batch of the Snow Cookies! haha! Thanks again! (PS if you can click the 5 stars above the PRINT button, I would truly appreciate it!) ;)
Hi Christina, as a Scot I am eager to bake these, but wondered if I blind bake the pastry first, I will be using your recipe for the pastry.
Many thanks
Sharon
There’s no need, Sharon. Just follow the recipe as written, loads of good reviews here and on Pinterest! :) Enjoy!
Thanks for the shout-out on my jammy almond macaroons, Christina. Love your coconut, Scottish deliciousness – brings back so many happy memories!
You are most welcome, Jill! Raspberry and coconut is SO very SCOTTISH!! :)
Thank you for posting this recipe! I have made it twice now (today being the latest) and they go down a treat with everyone. I did however on both occasions make my own pastry cases which has been fine.
Oh I missed this comment! How lovely, David! So glad you like the recipe. :)