Cherry Coconut Tarts

Cherry Coconut Tarts

Posted 2019-01-05 by Kate Matefollow
This is a recipe I have made that can be used with any jam and fruit. I have used store bought shortcrust pastry to save on time and to ensure an even thickness of the bases.

Cherry Coconut Tart

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4

3 tablespoons of cherry jam or any jam you have available
60g fresh cherries (about 8-9)
1 sheet of shortcrust pastry

Coconut Topping
2 eggs
140g caster sugar
225g desiccated coconut

  • Preheat oven to 180 degrees Celsius/160 degrees Celsius fan forced.
  • For the pastry start by removing your pastry from the freezer and leave it to defrost.
  • While this is defrosting get 2 pieces of baking paper and cut each into four. Scrunch up each piece to make it easier to work with.
  • Place one piece in each tart case except for one.
  • With the fourth one you will need to take out the removable base and use the tart case to cut out the pastry.
  • Place each cut piece of pastry in the cases and then line and add the last piece of pastry.

  • The steps to preparing the pastry for baking

  • Cover the pastry with another piece of baking paper and then fill with rice, this is to blind bake the pastry.
  • Cook at 180 degrees Celsius/160 degrees Celsius fan forced for 15 minutes.
  • Remove from the oven and take out the rice.
  • You can pour the rice into a container and keep with the top sheet of baking paper for future blind bakes. Do not throw away the rice, but do not keep it for cooking.
  • Next you will need to remove the seeds from the cherries. To do this you can use a cherry pip or if you do not have one of these just cut out the seeds with a knife. If using a cherry pip you then cut the cherries in half.
  • Combine the jam with the fresh cherries. Divide the mixture between the 4 tart cases, filling them each about halfway.

  • Add the cherries to the tart then cover with the coconut topping

  • To make the topping, combine the egg, sugar and coconut and mix together with a wooden spoon.
  • Spoon the mixture on top of the jam filling and spread out a little to cover the whole tart.
  • Bake at 180 degrees Celsius/160 degrees Celsius fan forced for 20 minutes or until golden.
  • Serve as is, or with some whipped cream on top. You can also dust with a little icing sugar.

  • This is how it looks inside. Yum

  • For this recipe I used some homemade cherry jam, you can use store bought or any other flavour jam and fruit that you would like.

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