I seem to be going through either a nostalgic or retro baking phase at the moment. Almost everything that's coming out of my kitchen seems to be highly reminiscent of my childhood. These tiny coconut tarts were a stalwart fixture at school fairs when I was a child (and for all I know, they still are). Mine are especially tiny as I cannot find my bun/fairy cake tray; I suspect the Sock Monster has now branched out into kitchen accessories... I ended up using my mince pie tray, so each tart is a mere two mouthfuls.
Hidden within each tart is a sweet surprise: a layer of your favourite jam. Strawberry or raspberry are traditional here but I used apricot with great success. I'm sure you could experiment with other flavours, or even branch out into curds - I really wish that I'd tried making a few with my coconut curd.... Next time, for sure!
Rich Coconut Tarts
Makes about 12
125g shortcrust pastry
strawberry, raspberry, or apricot jam
50g butter or margerine
50g caster sugar
50g dessicated coconut
approx 1/4 of a beaten egg (irritating, I know)
Bun tray (ideally the one you use to make fairy cakes)
Preheat the oven to Gas Mark 4 / 180C.
Roll out the pastry and line each indentation of the bun tray with a round. Place a little jam (scant teaspoon) in each hole.
Cream the butter and sugar together. Add the coconut and a little egg. Beat together well. You want the mixture to have the consistency of a thick paste rather than a sloppy mess. Roll the filling into small balls, about a rounded teaspoon in each, and place on top of the jam. Lightly press to flatten and fill the tarts.
Bake for 15 minutes or until golden brown and set. Remove from the tin immediately otherwise any jam that's bubbled over will set solid.
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Those look SO good! I'll definitely have to try a batch soon.
1. Posted by Fae on November 20, 2007
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So darling! I love them! :D
2. Posted by AJ on November 20, 2007
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Wow, the tarts look so yummy. Must try. And the ingredients esp coconut is not what my country (Malaysia) is lacking unlike the Double Cream in your Lemon Posset recipe. I used Bulla's Thickened Cream cos' I couldn't find any Double Cream in any shops in this country.
Anyway, my lemon posset looks and taste funny cos' it is still creamy. Do you have any advise as to what I can do with this disaster since I felt it a waste to throw it. A cake or biscuit recipe with lemon, sugar and thickened cream perhaps?
3. Posted by Jolin on November 20, 2007
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wow! Angela, these look fantastic!
oh boy! I'm hankering for one (no, make that some) right now!
great recipe! thanks : )
4. Posted by Renee on November 20, 2007
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Hi Jolin - The proper texture of the posset should be firm on top and thick and gooey inside. Is this what you mean by creamy? Or, have the lemon and sugar failed to incorporate into the cream?
You could try adding some more sugar (I'd use icing sugar) until it tastes too sweet and then freeze it to make a simple ice-cream. Once its frozen it will taste less sweet. I can't promise this will work though, as I've never used thickened cream.... If the Bulla thickened cream is anything like the specially thickened stuff we get in England then it's more suitable for spooning onto desserts than cooking :(
Hi Fae - The batch I made disappeared in less than 18 hours. They're just so tiny, and it's so easy to pick one up when you pass the plate...
Hi AJ - Thanks! They are (well, were) really cute :)
Hi Renee! Glad you like 'em :) I'm already getting requests for another batch!
5. Posted by Angela on November 20, 2007
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Angela, yes you are right! It is gooey inside, firm on the top. But I just cannot take more than one spoonful of it. I think I will try to turn it into icecream with more icing sugar. Thanks a lot for the tip. Shall update you on this.
6. Posted by Jolin on November 20, 2007
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Hi Jolin - That's what its supposed to be like! Very, very rich :) Perhaps too rich for your palate. Does the lemon flavour come through, or is the cream dominating? If the cream dominates, then you would want more lemon next time, or to use a less rich cream.
7. Posted by Angela on November 20, 2007
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Wow, these are mini-versions of the big tart that my mom used to bake when I was little! In South AFrica it is called "klappertert" and we always use apricot jam. And oddly enough, I've been craving one like mad lately... These look lovely!
8. Posted by Jeanne on November 20, 2007
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Hi Jeanne! Wow! I had no idea that these were also made in South Africa (albeit, in a much larger size!). Glad I could bring back a nice memory :)
9. Posted by Angela on November 20, 2007
WOW! I have just made a batch of these tarts for my school baking lessons and they were goregus and so tasty. Thanks for the recipe!!!
10. Posted by emma stamp on April 22, 2008