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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.

Coconut and jam tarts coconut tartlets image

If you’re a coconut lover, add these little beauties to your baking list.

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Coconut and jam tarts (coconut tartlets)

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.)

Coconut and jam tarts (coconut tartlets)
Coconut Tartlets ready to be devoured.

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

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!

Scottish Snowballs on a plate

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.

snow cake on a plate

Then I came up with snow cookies, which have won several awards and baking contests! Which recipe will you try first?

Snow Cookies

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!

Coconut and jam tarts (coconut tartlets)

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.

Coconut and jam tarts (coconut tartlets)

These will keep well in an airtight tin for up to a week. They’re great for sending in care packages, too.

inside of a tartlet

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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.

Macaroon Jam Tarts by Mad About Macarons

 

coconut and raspberry tarts

Scottish Coconut and Raspberry Jam Tarts (Coconut Tartlets)

Yield: 24
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes

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)

  1. Beat the eggs. Then add the sugar, melted butter, vanilla, and coconut.
  2. Place the unbaked tartlet shells in their tins on a baking sheet.
  3. Put a little raspberry jam in the bottom of each shell. Fill about about 3/4 full with the coconut filling (they will rise).
  4. 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

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

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85 Comments

  1. 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!!

      1. 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!

        1. 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)!

  2. 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.

  3. 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.

    1. 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! :)