Mary Berry Coconut Tarts Recipe

mary berry coconut tarts
Yields: 1 Serving Difficulty: Easy Prep Time: 20 Mins Cook Time: 15 Mins Total Time: 35 Mins

If you are looking for a delicious and easy dessert that will impress your guests, look no further than these coconut tarts by Mary Berry. These tarts are made with a buttery shortcrust pastry, filled with a sweet and moist coconut mixture, and topped with a dollop of jam. They are perfect for tea time, picnics, or any occasion that calls for a treat.

In this blog post, I will show you how to make these coconut tarts step by step, with tips and tricks along the way. You will also learn some interesting facts about Mary Berry, the queen of baking, and why she loves coconut so much.

Let’s get started!

What is Mary Berry Coconut Tarts Recipe?

Mary Berry Coconut Tarts Recipe is a delicious and easy dessert that consists of buttery shortcrust pastry shells filled with a sweet and moist coconut mixture and topped with a dollop of jam. The recipe is inspired by Mary Berry, the queen of baking, who loves coconut and uses it in many of her desserts. The tarts are perfect for tea time, picnics, or any occasion that calls for a treat.

Other Mary Berry Recipes

Why You Love this Recipe

There are many reasons to love this recipe, such as:

  • Ease of Preparation: This recipe is straightforward and quick, utilizing ready-made pastry and simple ingredients for convenience.
  • Customizability: The recipe allows for personalization with various jams, spices, and garnishes to cater to individual tastes.
  • Rich Taste and Texture: The coconut filling is both creamy and chewy, offering a satisfying and flavorful experience.
  • Aesthetic Appeal: These tarts boast a visually pleasing appearance, featuring a golden, crisp crust and a vibrant, glossy topping.

Ingredients Needed to Make Mary Berry Coconut Tarts

To make these coconut tarts, you will need the following ingredients:

  • Ground Cinnamon (1/2 teaspoon): Adds warmth and aroma to the filling. Adjust the amount to suit your taste.
  • Cardamom Pods (4 pods): Crush to release the seeds, lending a citrusy and floral note to the tarts.
  • Unsweetened Desiccated Coconut (175 grams): Forms the base of the filling.
  • Caster Sugar (225 grams): A fine sugar for a smooth texture. Alternatively, granulated sugar can be used.
  • Unsalted Butter: 25 grams for the filling and 75 grams for the pastry.
  • All-Butter Shortcrust Pastry (375 grams): Creates a crisp, flaky crust.
  • Plain Flour: A small amount for dusting and rolling the pastry.
  • Egg (1 large): Binds the coconut mixture and adds moisture.
  • Jam: Choose your favorite flavors, like raspberry or apricot. Approximately 12 teaspoons are needed.
  • Cape Gooseberry (optional, 12 berries): Adds a fresh, tangy contrast as a garnish.

Useful Equipment

You will also need the following equipment:

  • A 23-centimeter (9-inch) flan tin – This is a round baking dish with a removable bottom that makes it easy to release the tarts. You can also use a muffin tin or individual tart cases, but you may need to adjust the baking time accordingly.
  • A baking tray – This is used to place the flan tin on, to prevent any spills or leaks in the oven.
  • A small saucepan – This is used to cook the coconut mixture over low heat, stirring frequently to prevent burning.
  • A rolling pin – This is used to roll out the pastry to a thin and even layer.
  • A round cookie cutter – This is used to cut out circles of pastry that fit the flan tin. You can also use a glass or a bowl that has a similar diameter.
  • Baking parchment – This is used to line the pastry case and prevent it from sticking or shrinking.
  • Baking beans – These are small ceramic or metal balls that are used to weigh down the pastry and keep it flat. You can also use dried beans, rice, or lentils, but make sure not to use them for cooking afterward.
  • A wire rack – This is used to cool the tarts after baking, to prevent them from getting soggy.

Instructions to Make Mary Berry Coconut Tarts

Now that you have gathered all the ingredients and equipment, you are ready to make these coconut tarts.

Here are the steps to follow:

Step 1: Preheat the oven and prepare the flan tin

  • Preheat the oven to 200 degrees Celsius (180 degrees Celsius fan-forced, or 400 degrees Fahrenheit).
  • Place the flan tin on a baking tray and lightly grease it with some butter or cooking spray.
  • Set aside until needed.

Step 2: Make the coconut filling

  • In a small saucepan, combine the ground cinnamon, cardamom seeds, desiccated coconut, caster sugar, and 150 milliliters (2/3 cup) of water.
  • Cook over low heat for about five minutes, stirring frequently, until the mixture is thick and sticky.
  • Set aside to cool slightly.

Step 3: Roll out the pastry and line the flan tin

  • On a lightly floured surface, roll out the pastry to a thin and even layer, about three millimeters (1/8 inch) thick.
  • Using a round cookie cutter, cut out 12 circles of pastry that are slightly larger than the flan tin. You may need to re-roll the pastry scraps to get enough circles.
  • Carefully press the pastry circles into the flan tin, making sure to cover the bottom and sides of each cavity. Trim off any excess pastry with a sharp knife.
  • Prick the pastry with a fork to prevent it from puffing up during baking.
  • Line the pastry case with baking parchment and fill it with baking beans, making sure to cover the edges of the pastry.
  • Bake for 15 minutes, or until the pastry is lightly golden and firm.

Step 4: Fill and bake the tarts

  • Remove the baking beans and parchment from the pastry case and return it to the oven for another five minutes, or until the pastry is fully cooked and dry.
  • In a small bowl, beat the egg and melted butter together, then stir into the cooled coconut mixture.
  • Spoon one teaspoon of jam into each pastry shell, then cover with the coconut mixture, smoothing the top with a spatula or a spoon.
  • Bake for 25 minutes, or until the coconut is golden and set.

Step 5: Cool and serve the tarts

  • Let the tarts cool slightly in the flan tin, then carefully remove them and transfer them to a wire rack to cool completely.
  • Garnish each tart with a cape gooseberry, if desired, and enjoy!

mary berry coconut tarts

What Do I Serve With Mary Berry Coconut Tarts?

Mary Berry Coconut Tarts are delicious on their own, but you can also serve them with some of the following accompaniments:

  • Whipped cream or custard, for a creamy and smooth contrast.
  • Fresh berries or sliced fruits, for a refreshing and juicy touch.
  • Ice cream or sorbet, for a cold and refreshing treat.
  • Nuts or chocolate shavings, for a crunchy and decadent finish.

Pro Tips to Make Perfect Mary Berry Coconut Tarts

To make perfect Mary Berry Coconut Tarts, follow these pro tips:

  • Pastry Handling: To avoid shrinking or cracking, handle the pastry gently when lining the tin. Chilling the pastry case for about 15 minutes prior to baking can help maintain its shape.
  • Filling Consistency: Let the coconut filling cool slightly before incorporating the egg and butter. For a smoother texture, strain the mixture to remove any spice residue.
  • Jam Placement: To keep the jam from sinking, apply a thin layer of cornflour on the pastry base before adding the jam, creating a stabilizing layer.
  • Enhancing Flavor and Color: Experiment with different jam flavors like apricot or blackcurrant. Adding citrus zest to the coconut mix or topping the tarts with toasted coconut flakes can further elevate the taste and presentation.
mary berry coconut tarts recipe

Variations of Mary Berry Coconut Tarts

You can also try some of these variations of Mary Berry Coconut Tarts, to make them even more delicious and fun:

  • Chocolate Coconut Tarts: Replace the jam with chocolate spread, and drizzle some melted chocolate over the tarts after baking.
  • Pineapple Coconut Tarts: Replace the jam with pineapple jam, and add some chopped pineapple to the coconut mixture. Garnish with some mint leaves for a tropical twist.
  • Almond Coconut Tarts: Replace the jam with almond paste, and add some ground almonds to the coconut mixture. Sprinkle some sliced almonds over the tarts before baking.
  • Lemon Coconut Tarts: Replace the jam with lemon curd, and add some lemon juice and zest to the coconut mixture. Garnish with some lemon slices for a zesty touch.

How do I store Mary Berry Coconut Tarts Leftovers?

If you have any leftovers of Mary Berry Coconut Tarts, you can store them in an airtight container at room temperature for up to three days, or in the fridge for up to a week. You can also freeze them for up to three months, and thaw them at room temperature before serving.

To store the tarts, follow these steps:

  • Let the tarts cool completely on a wire rack, to prevent them from getting soggy.
  • Place the tarts in a single layer in an airtight container, or wrap them individually in plastic wrap or foil.
  • Label the container or the wraps with the date and the name of the tarts, to avoid confusion or spoilage.
  • Store the container or the wraps in a cool and dry place, away from direct sunlight or heat sources.

How do I reheat Mary Berry Coconut Tarts Leftovers?

If you want to reheat Mary Berry Coconut Tarts leftovers, you can do so in the oven or the microwave, depending on your preference and convenience.

To reheat the tarts in the oven, follow these steps:

  • Preheat the oven to 180 degrees Celsius (160 degrees Celsius fan-forced, or 350 degrees Fahrenheit).
  • Place the tarts on a baking tray and cover them loosely with foil, to prevent them from drying out or burning.
  • Bake for 10 to 15 minutes, or until the tarts are warm and crisp.

To reheat the tarts in the microwave, follow these steps:

  • Place the tarts on a microwave-safe plate and cover them loosely with a damp paper towel, to prevent them from drying out or getting soggy.
  • Microwave for 10 to 15 seconds, or until the tarts are warm and soft.

Nutrition value – One tart (approximately 40 grams)

  • Calories: 148
  • Fat: 8.6 grams
  • Saturated Fat: 4.9 grams
  • Carbohydrates: 16.5 grams
  • Sugar: 7.8 grams
  • Protein: 1.6 grams
  • Salt: 0.1 grams

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