Coconut Tarts

My Grandma used to send these to the soldiers in the Second World War. I’ve modified their sugar content as they used to be quite sweet.

Original recipe makes 12 mini tarts


12 (2 inch) frozen mini tart shells
1/4 cup melted butter
1/4 cup white sugar
1 egg
2 teaspoons evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut
2 tablespoons strawberry jam

  • PREP

    15 mins

  • COOK

    20 mins


    1 hr 5 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
  2. Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
  3. Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.


Calories: 220 kcal
Carbohydrates: 24.9 g
Cholesterol: 28 mg
Fat: 12.3 g
Fiber: 0.6 g
Protein: 2.6 g
Sodium: 123 mg