Wednesday, November 3, 2010

Coconut Tart

Coconut tarts have always been a favourite of mine since I was young. I would eat all the coconut filing first before finishing up the tart pastry. Call me weird alright but don’t you have a particular method of eating a favourite dish or dessert of yours that would seem odd by other people’s standards. I could name you more than a handful of my peculiar eating habits when young. For example, have you never had Milo drizzled with condensed milk. Then mix it all up on the back of a spoon to resemble a huge chocolate ball and literally licking it slowly like a lolly pop!

I don’t actually eat coconut tarts like I used to when young. As I grew up I started to eat the normal way but I still enjoy it as much I did years ago. This particular recipe is ever so easy to make. No mixer is required at all. In fact the tart shells can be made way beforehand and just thrown into the freezer. Whenever I feel like having a coconut tart, or any other tart, I would just take out a empty tart shell and proceed to fill it with my choice of filings. I have reduced the sugar content (as with all my other tried recipes) from the original recipe and find my adapted version to be most suited for my palate. The tarts are absolutely delicious on the day of baking but keeps well in the fridge for about to 5 days (I kid you not). Just pop them into a warm oven to crisp up the pastry a bit before consuming. Definitely a keepsake recipe in my books!

Coconut tart 2

Coconut Tart

Recipe for the Tart Shell.

For the Coconut Filling:
Makes about 7 tarts


50g butter
50g sugar
1 egg
25g plain flour (sift)
25g desiccated coconut
1/2 tsp vanilla essence


1) Cream butter and sugar until light. Then add in the egg (one at a time, if you are doubling the recipe) and mix well. Add the vanilla essence and mix.

2) Add in sifted flour all at once. Mix until all flour has been incorporated into the batter. Then add in the desiccated coconut. Stir in to mix until incorporated only. No need to over-mix.

3) Scoop mixture into unbaked tart shells. Bake the tarts in a preheated oven at 180C for about 18 - 20 minutes (depending on the size of your tart).

Coconut tart 1

Coconut tart 3


Kitchen Corner said...

Your little tartlets looks pretty! I made some bakewell tart last week and still have a five ready mold tart base in the freezer. I would love to try out this coconut tart. It seems like not too difficult. Thanks for sharing!

busygran said...

Your tarts make me feel like baking them. I haven't had one in years. I love coconut tarts when I was a kid. I would eat up the pastry first, then slowly eat the filling!

Marina Mott said...

Miam miam...looks amazing...xx

Honey Bee Sweets said...

Nicely browned coconut tarts, yum! No larr, not weird at all, lol! Everyone has their "special" way of enjoying their comfort food. ;)) Thanks for sharing yet another classic recipe.

Shirley @ Kokken69 said...

That's exactly how I eat my coconut tart as well :) Looks really good!

noobcook said...

wah looks good man... I like to "attack" the coconut first too. I'm so lazy to make the tart shell though maybe I'll cheat with store bought tarts and make my own filling hehe

tigerfish said...

For most pies, tarts etc. - I would always attack the filling first.

Torviewtoronto said...

favourite tart delicious

Jess @ Bakericious said...

Jo, I am opposite of you, I will eat the tart pastry 1st with some filling, leave more filling to the last. I always eat the rest b4 the hao liao, I will keep my favourite the last. Not a good habit cos I will tend to eat extra cos will still queeze in to eat my favourite even very full. The tart looks good, this is my frd's favourite, should bake some for her one day.

edith said...

We saw this coconut cupcake on TV last night and my hubby and I were just having a joke out of it. He is a big fan of coconut but unfortunately his wife cannot eat it. Secretly I was thinking of making some just for him. Now seeing yours I think I will try your tart rather than cupcake.

Anncoo said...

I seldom eats coconut tart but your recipe makes me change my mind :)

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pigpigscorner said...

So pretty! TBH, I've never had coconut tarts. I do the milo and condensed milk thing too! So good...

mokwonik said...

hi jo i love coconut tarts, in fact most of d tarts..but i'll nibble the shell 1st n save d best of the filling last..hihi..will try dis one..for sure!

Pei-Lin@Dodol and Mochi said...

Coconut tart is always a fave of mine. Growing up in our region, it's hard not to find a coconut lover ... except those few exceptions we know of! LOL!

About the Milo-condensed milk thingy, I do that too except that I mix everything up in my mug. Same goes to Milo with milk/water, I used very little liquid to create some kinda choc sauce to go with ice cream or bread. HAHAHA!

El said...

This looks like a great little snack. I love coconut!

Anonymous said...

Unfortunately I new to your blog and after just a few minutes of perusing - I realized very quickly how tragic that really is. The Coconut tart caught my eye and looks absolutely scrumptious.
Since I am new AND from Texas (a-hem) .. is there any easy way to convert the measurements to US equivalents? Just thought I'd ask. I can do it the hard way if I must, a mathematical conversionist genius I am not, but strong-willed and determined - I am. I WILL make this tart! :)


Jo said...

Hi Julie, you can use any conversion table that is on the internet. I personally like using Diana

Hope you enjoy the tart!

Sophie said...

Waw!! Your coconut tarts look so pretty & delightful,..tasty desserts!

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