The Best and Easiest Raspberry Coconut Jam Tarts Ever
These Raspberry Coconut Jam Tarts are a game-changer for your dessert repertoire—beautifully simple yet irresistibly delicious! Featuring a buttery, crumbly shortcrust pastry that’s effortlessly pressed into muffin tins, these tarts are filled with sweet, tangy raspberry jam and crowned with a luscious shredded coconut topping. Ready in just 45 minutes, they strike the perfect balance between flavor and convenience, making them ideal for casual snacking, elegant teatime treats, or holiday gatherings. With only a handful of pantry staples and no fancy equipment required, this recipe proves that indulgent desserts can be fuss-free. Serve these mini delights as they are, or add a dusting of powdered sugar for an extra touch of magic. Perfect for coconut lovers and jam fans alike, these tarts truly live up to their name as "the best and easiest raspberry coconut jam tarts ever."
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Ingredients
- 240 grams all-purpose flour
- 120 grams unsalted butter
- 40 grams powdered sugar
- 1 egg yolk
- 1 tablespoon cold water
- 200 grams raspberry jam
- 100 grams shredded coconut
- 50 grams granulated sugar
- 1 egg white
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease a standard 12-cup muffin tin or line it with paper liners.
Step 2
In a large mixing bowl, combine the all-purpose flour and powdered sugar.
Step 3
Cut the chilled butter into small cubes and add to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until it resembles coarse breadcrumbs.
Step 4
Add the egg yolk and cold water to the mixture. Mix until the dough begins to come together, then gently knead it into a ball. Be careful not to overwork the dough.
Step 5
Divide the dough into 12 equal portions. Press each portion into the base and sides of the muffin cups to form a tart shell.
Step 6
Spoon approximately 1-2 teaspoons of raspberry jam into each tart shell, spreading it evenly over the base.
Step 7
In a separate bowl, mix together the shredded coconut, granulated sugar, and egg white until fully combined.
Step 8
Top each tart with a generous portion of the coconut mixture, ensuring it covers the raspberry jam.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the coconut topping is golden brown.
Step 10
Allow the tarts to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve as is or dust lightly with powdered sugar for an extra touch. Enjoy!
Nutrition Facts
| Serving size | (814.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3306.1 |
| Total Fat 174.7g | 0% |
| Saturated Fat 119.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 450.2mg | 0% |
| Sodium 142.1mg | 0% |
| Total Carbohydrate 408.5g | 0% |
| Dietary Fiber 22.8g | 0% |
| Total Sugars 197.8g | |
| Protein 38.8g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 109.6mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 899.1mg | 0% |
Source of Calories