Jammy Coconut Tarts
A very simple treat which is easy, quick to make. Originating from an old family recipe handed down.
A very simple treat which is easy, quick to make. Originating from an old family recipe handed down.
- Carbohydrate 0.0282333333333333 g
- Cholesterol 15.51 mg
- Fat 0.364466666666667 g
- Fiber 0 g
- Protein 0.461266666666667 g
- Saturated Fat 0.11363 g
- Serving Size 1 1 Serving (4g)
- Sodium 5.13333333333333 mg
- Sugar 0.0282333333333333 g
- Trans Fat 0.0611233333333333 g
- Calories 5 calories
Step-by-step
- Firstly turn the oven to gas mark 5 (190 Celsius/375 Fahrenheit)
- Line 12 pattytins with pasty. blob jam into each patty.
- Next mix up the egg, sugar and coconut then pour the mixture onto each patty.
- Place in the oven and bake for 20mins until the coconut on top starts to go golden.
Baking these tarts requires careful attention during the final five minutes in the oven, as the coconut topping transitions rapidly from golden to burnt. Achieving the correct bake relies entirely on visual cues rather than internal temperature readings or timing alone. Shortcrust pastry needs to maintain structural integrity while the egg and sugar binder sets the coconut flakes into a cohesive crown.
- Preheat the oven precisely to 375 degrees Fahrenheit or 190 degrees Celsius to ensure the pastry sets before the fat renders out completely.
- Bake for 20 minutes total, shifting the tray at the ten-minute mark if your oven has uneven heating zones.
- Watch for the desiccated coconut on top to shift from matte white to a pale golden amber shade across the edges of each tart.
- Cool the baked tarts inside the metal patty tins for at least 10 minutes before attempting extraction to prevent the warm pastry from crumbling.
- Store leftovers in an airtight container at room temperature for up to three days, or freeze them unbaked for up to two months.
Thawing frozen unbaked tarts requires transferring them directly to the refrigerator overnight before baking according to standard instructions. Reheating previously baked tarts in a 300 degree Fahrenheit oven for five minutes restores the crispness of the shortcrust pastry.
