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coconut and raspberry tarts

Scottish Coconut and Raspberry Jam Tarts (Coconut Tartlets)

Course Bread, Cookies & Pastries
Cuisine Scottish
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 24
Calories 158
Author adapted by Christina Conte
A classic Scottish recipe including raspberry jam and coconut. Delicious!

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
US Customary - Metric

Instructions

  • Preheat the oven to 375℉ (190℃)
  • In a medium sized bowl, 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.

Notes

  • Recipe for the pastry shells.
  • Coconut tartlets freeze PERFECTLY! Just keep them as airtight as possible when in the freezer. Tip: you can freeze them individually on a tray in the freezer for about an hour or so, then once hard, place in a freezer bag (this way they don't get damaged.)

Nutrition

Serving: 1tartlet | Calories: 158kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 65mg | Potassium: 38mg | Fiber: 2g | Sugar: 9g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 2mg
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