STRAWBERRY COCONUT TART
This easy strawberry coconut tart recipe uses simple ingredients that most of you have in your pantry. Completely made from scratch this homemade tart is the perfect treat not only for the weekend!
Provided by Julia
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine flour with powdered sugar. Add melted butter (make sure it's not hot). Using a wooden spoon mix everything together and then with your hand form a dough (it will be sticky at this stage). Wrap it in plastic wrap and chill for 30 minutes (see note 7).
- When chilled, take it out and fill the bottom and sides of a 7-inch (18-centimeter) tart/pie pan with it. There is no rolling needed. Just take a piece of the pastry and press it down, piece by piece until you use up all of it. (Make sure to line the bottom as well as sides of the pan with baking parchment so you can easily remove it from the pan).
- Spread jam over the crust and set aside.
- Whip the egg white until soft peaks form. Add sifted sugar and beat until smooth. Finally, stir in the coconut. Pour this mixture over the jam and spread around evenly.
- Bake in a preheated oven at 350° Fahrenheit (180° Celsius) for 25-30 minutes or until the top is nice brown and set and the bottom is cooked (you can place a clean kitchen towel over the tart and flip it carefully over to check if the bottom is cooked).
- When ready, take it out and let it cool completely before serving.
- Enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 367 kcal, Carbohydrate 41 g, Protein 4 g, Fat 22 g, SaturatedFat 15 g, Cholesterol 40 mg, Sodium 19 mg, Fiber 2 g, Sugar 21 g
STRAWBERRY COCONUT TART RECIPE - (4.4/5)
Provided by ladygourmet
Number Of Ingredients 8
Steps:
- Heat a small saucepot with the sugar, water, salt and cornstarch. Stirring for five minutes or so until the mixture thickens and becomes clear, then add the vanilla. Place the cereal and margarine in a food processor and process until smooth. Press into a pie dish. Arrange the strawberries to fill the pie dish and top with the shredded coconut and glaze. Place in the refrigerator for at least one hour before serving. Dust with powdered sugar before serving. Serve with whip cream or ice cream.
COCONUT TARTS WITH STRAWBERRY JAM
Steps:
- Add your flour, salt and icing sugar to your food processor and give it a whizz to combine evenly. Or you can mix it together in a large bowl.
- Dot over your grated butter and pulse for about 15 pulses until the mixture becomes sand like. Or rub in by hand.
- Add your egg yolk, vanilla extract and milk and pulse for about 10 pulses (lasting a second each) by which time the mixture should be starting to form some clumpy boulders of various sizes.
- Lightly flour your worksurface and tip your pastry mixture out.
- Bring the pastry gently together into a ball, knead literally just a 2-3 times to achieve this.
- Flatten the dough to a depth of about 1 inch, wrap in cling film (saran wrap) and refrigerate for 20 minutes.
- Whilst your dough is in your fridge make your coconut topping.
- Heat your oven to 180°C/160°C Fan/355°F/Gas mark 4.
- Place a large baking tray into your oven to heat.
- Using your pastry brush, grease your tart cases with butter, making sure you get into all of the crevices.
- Beat together your softened butter and caster sugar until it becomes a soft, spreadable paste and is a little lighter in colour. I tend to do this by hand using the spatula as there is so little to mix.
- Add your beaten eggs, milk and vanilla extract and beat until smooth and you can see a few air bubbles on the top.
- Sift in your flour, salt, baking powder and cornflour.
- Beat again until fully combined.
- Fold in your desiccated coconut until evenly mixed together.
- Divide your pastry dough up into 20 balls of 24 grams.
- Pop a dough ball into each tart case and press it down with your thumb. Then starting from the base begin to press the dough up the sides of the tart case. Moving around in circles so that the dough is kept at the same level and thickness. Try to press the dough very slightly above the edge of the tart case and then wipe it away, so that you have an even and smooth finish.
- Pop the tarts back into your refrigerator to set for 10 minutes, as the pastry will have become warm during the moulding process.
- Take ¾teaspoon of jam and add it to each tart.
- Take a heaped teaspoon of coconut filling and place on top of the jam base.
- Add half of a cherry to each tart, but do not press it into the topping otherwise it will sink.
- Place the tarts onto you pre-heated baking tray.
- Bake for 20-25 minutes, or until the top of the coconut tarts and the pastry case edges are nicely browned.
COCONUT TARTS
My Grandma used to send these to the soldiers in the Second World War. I've modified their sugar content as they used to be quite sweet.
Provided by Freya
Categories World Cuisine Recipes European UK and Ireland English
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
- Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
- Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 24.9 g, Cholesterol 25.9 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 123.1 mg, Sugar 12.2 g
RUSTIC STRAWBERRY COCONUT CAKE
If you are looking for a bit different recipe then why not try this rustic strawberry & coconut tart! Have fun and make it with your kids! Sweet pastry, strawberry jam & coconut filling go well together & won't disappoint anyone! Watch the video for this recipe: https://www.youtube.com/watch?v=8PzJLHO4v2c
Provided by HappyFoods Tube
Categories Tarts
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the pastry ingredients together and knead until you get dough. Wrap in cling film and leave in a fridge for 1 hour.
- The pastry can be made 1 -2 days ahead (stored in the fridge). When taken out, let it soften at room temperature for a while.
- First prepare coconut mixture. Whisk the egg yolk until stiff.
- Add icing sugar.
- Whisk again until nice and smooth.
- Add the coconut and mix again.
- Butter your cake tin.
- Use your fingers to push the pastry down into the tin.
- Cover the pastry with strawberry jam.
- Add the coconut mix.
- Bake for 30 minutes at 180°C.
- Enjoy!
Nutrition Facts : Calories 789.5, Fat 49.3, SaturatedFat 26.7, Cholesterol 130.5, Sodium 464.8, Carbohydrate 79.8, Fiber 4.8, Sugar 26.1, Protein 8.8
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- To prepare the crust: Whisk together the almond flour, all purpose flour, salt, and powdered sugar. Scatter the solid coconut oil into the flour mixture and combine with your hands until coconut oil is pea sized. Add the water one tablespoon at a time, using only as much as necessary to make dough form, combining until dough comes together easily. Turn the dough out onto the countertop and form into a 6-inch disc. Wrap in plastic wrap and chill for 30 minutes.
- After dough is done chilling, preheat oven to 400 degrees F. Roll out dough into a round 13 inches in diameter. Line tart pan with the rolled out dough, pressing all away around the pan.
- Cut excess from the edges. Bake the crust for 20-30 minutes, until golden brown. Remove from the oven and let cool.
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