BakeryDiary is a recipe curation and editorial platform. We research and curate recipes from public sources, considering ratings, reviews, comments, and feedback. We then refine and present them clearly for home cooks. We are committed to an ad-free, focused experience that makes discovering and preparing recipes easier.
These coconut tartlets bring together a beautifully crisp, buttery pastry shell, a layer of sweet strawberry jam, and a soft coconut filling for a dessert that feels both elegant and wonderfully comforting.
Each tartlet begins with a homemade shortcrust pastry made from plain flour, icing sugar, chilled butter, egg yolk, and cold water.
Once baked, the pastry develops a delicate, flaky texture that provides a lovely contrast to the tender filling.
At the center of every tartlet is strawberry jam, adding a bright fruity sweetness beneath the coconut layer.
The filling combines softened butter, granulated sugar, egg, vanilla extract, fine desiccated coconut, and a little plain flour.
As it bakes, the mixture becomes lightly golden on top while remaining soft and sweet inside, allowing the coconut flavor to shine without overwhelming the pastry or jam.
This combination of textures and flavors is what makes these little tarts particularly appealing.
The preparation does involve chilling the pastry twice, but that extra time helps maintain a crisp, flaky shell rather than a pastry that becomes overly soft during baking.
Blind-baking the shells before adding the filling also gives them a sturdy base for the jam and coconut mixture.
With 12 individual tartlets from one batch, they are well suited to afternoon tea, dessert platters, casual gatherings, or simply enjoying alongside a cup of tea or coffee.
Their small size also makes them easy to serve, while the golden tops and colorful jam center give them an attractive homemade finish.
Easy Coconut Jam Tartlets
Ingredients
Equipment
Method
- Combine the Dry Ingredients: Place the plain flour, icing sugar, and chilled cubed butter into a food processor.
- Create the Crumb: Blitz the mixture until it resembles fine crumbs, with the butter pieces still visible but smaller than a grain of rice.
- Add the Egg Yolk: Add the large egg yolk and process again until it is well combined with the flour-and-butter mixture.
- Form the Dough: With the processor running, slowly drizzle in the cold water, adding only enough for the mixture to come together into a dough.
- Shape the Dough: Gather the pastry into a smooth ball without unnecessarily working it.
- Roll the Pastry: Place the dough between two sheets of baking paper and roll it evenly to approximately 3 mm thick.
- First Chill: Transfer the rolled pastry, still between the baking paper, to a tray or flat surface and refrigerate for 30 minutes; do not skip this chilling period.
- Cut the Pastry: Remove the chilled pastry and use a round cookie cutter slightly larger than the openings of the muffin tin to cut out 12 pastry circles.
- Line the Muffin Tin: Carefully place each pastry circle into a muffin-tin hole, gently pressing the dough down and into the corners to form the tartlet shells.
- Second Chill: Refrigerate the pastry-lined muffin tin for another 30 minutes to keep the shells cold and help them remain crisp and flaky during baking.
- Preheat the Oven: Heat the oven to 180°C / 350°F / 160°C fan-forced.
- Prepare for Blind Baking: Prick the base of each chilled tart shell several times with a fork, then place a cupcake case or piece of baking paper inside each shell, pressing it down against the pastry base.
- Add Baking Weights: Fill each lined shell with rice or pie weights to prevent the pastry from puffing up in the center.
- Blind Bake: Bake the pastry shells for 15 minutes in the preheated oven.
- Remove the Weights: Take the muffin tin from the oven and carefully remove the cupcake cases or baking paper together with the rice or pie weights; set them aside.
- Add the Jam: Spoon approximately 2 teaspoons of strawberry jam into the base of each partially baked tart shell.
- Cream the Filling Base: In a medium bowl, use an electric hand mixer to beat together the granulated sugar, softened butter, large egg, and vanilla extract until the mixture is creamy.
- Add Coconut: Beat in the fine desiccated coconut and plain flour just until the ingredients are combined.
- Fill the Tartlets: Spoon the coconut mixture over the strawberry jam, then spread it gently toward the edges of each tartlet.
- Bake the Filling: Return the tartlets to the oven and bake for another 25–30 minutes, turning the tray halfway through the baking time. The finished tartlets should be golden brown and dry on top.
- Cool the Tartlets: Leave the baked tartlets in the muffin tin for 30 minutes before attempting to remove them.
- Release the Tartlets: Gently press opposite sides of each tartlet with your thumb and forefinger and twist slightly until you feel it begin to turn, then slide an offset spatula or small knife carefully down the side to lift it from the tin.
Notes
- Weigh the flour and sugar whenever possible for the most consistent pastry and filling.
- If measuring by volume, use the spoon-and-level method rather than scooping flour directly from the container.
- The recipe uses a standard Australian 20 ml tablespoon, equivalent to 4 teaspoons.
- Do not skip either 30-minute chilling period. Keeping the pastry cold helps produce a crisp, flaky tart shell.
- The tart shells should be lightly golden and dry to the touch after blind baking.
- Add only enough cold water to bring the pastry dough together; avoid adding more than necessary.
- The butter for the pastry should be chilled and cubed, while the butter for the filling should be softened.
- Turn the muffin tin halfway through the final 25–30 minute bake for more even browning.
- Allow the tartlets to cool in the tin for 30 minutes before removing them to help prevent breakage.
Chef’s Secret
The most important detail for achieving a crisp, flaky pastry shell is keeping the dough properly chilled throughout preparation.
After rolling the pastry to 3 mm thickness, refrigerate it for the full 30 minutes before cutting and lining the muffin tin.
Once the shells are shaped, chill them again for another 30 minutes before baking. This second chill is particularly useful because pressing the pastry into the muffin-tin cavities warms and softens the dough.
Starting with thoroughly chilled shells helps them hold their shape during blind baking and prevents the pastry from becoming overly soft.
For the best texture, resist the temptation to shorten either chilling period, even if the pastry already feels firm.
Serving Suggestions
Serve the coconut tartlets once cooled, alongside a cup of tea or coffee for a simple afternoon treat.
Their strawberry jam and sweet coconut filling already provide plenty of flavor, so they can be enjoyed as they are, allowing the golden pastry and coconut topping to remain the focus.
For a more dessert-like presentation, arrange the individual tartlets on a serving platter and dust them lightly with icing sugar just before serving.
They also work beautifully as part of a tea-time spread alongside other small cakes, biscuits, or fruit-based desserts.
Their individual size makes them especially convenient for sharing at gatherings, afternoon tea, or casual dessert tables.
Conclusion
These coconut tartlets combine everything that makes a small baked dessert especially satisfying: crisp buttery pastry, bright strawberry jam, and a soft, sweet coconut filling.
The golden tops and individual portions make them as attractive to serve as they are enjoyable to eat.
Although the pastry requires a little patience because of the chilling stages, the careful preparation results in a delicate shell that complements the tender coconut center beautifully.
With their balanced combination of fruity sweetness, buttery pastry, vanilla, and coconut, these tartlets make a charming addition to any tea-time table or dessert platter.
