• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • Pastry:
  • (A) Sift:
  • 100g plain flour
  • 50g self-raising flour
  • Add to:
  • 2 tbsp icing sugar
  • 75g cold butter
  • 1 small egg
  • 1-2 tsp ice-cold water (approximately)
  • Filling:
  • 1/2 cup hot water
  • 100g castor sugar
  • 200g grated coconut
  • 2 eggs
  • (B) Mix in a small bowl:
  • 25g butter, melted
  • 2 tbsp UHT milk
  • 3/4 tsp vanilla essence
  • 1/2 tsp baking powder
  • some green and red glace cherries, halved


  1. Combine (A) and icing sugar, rub in butter with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the egg and enough water to bind.
  2. Roll out dough thinly to line tartlet moulds. Spoon a little bit of jam onto the base of each pastry case and top up with filling.
  3. To make filling: Dissolve sugar in hot water. Leave to cool to be used as a syrup. Put grated coconut in a mixing bowl, add in 100ml cooled syrup. Beat the eggs and add into the coconut mixture. Add in (B) and baking powder then blend well to mix.
  4. Spoon mixture into pastry cases and top up with half a red or green glace cherry. Bake at 180° to 190°C for 30 to 35 minutes. Cool the coconut tartlets for a while before removing them from the moulds.

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