Mary Berry Coconut Tarts Recipe

Mary Berry Coconut Tarts are classic little bakes with a crisp pastry shell and a soft, sweet coconut filling that turns lightly golden as it bakes. They’re delicate yet comforting, making them perfect for afternoon tea, bake sales, or simple home baking when you want something traditional and reliable. With straightforward ingredients and a gentle baking method, these tarts offer big flavour in a small, elegant form.

What Are Mary Berry Coconut Tarts?

Mary Berry Coconut Tarts are small pastry cases filled with a coconut mixture made from desiccated coconut, sugar, eggs, and butter. As they bake, the filling sets into a soft, lightly chewy centre while the pastry stays crisp. They sit somewhere between a tart and a macaroon-style bake, combining texture and sweetness in a very balanced way.

Why This Recipe Is Worth Trying

• Perfect teatime bake – Light, sweet, and not overpowering
• Crisp pastry with soft filling – A pleasing contrast in texture
• Simple pantry ingredients – Easy to prepare anytime
• Ideal for individual portions – No slicing needed
• Keeps well – Great for make-ahead baking

Essential Ingredients to Make Mary Berry Coconut Tarts

For the pastry

• 175g plain flour
• 100g cold butter, cubed
• 2 tablespoons icing sugar
• 1 egg yolk
• 1–2 tablespoons cold water

For the coconut filling

• 100g desiccated coconut
• 100g caster sugar
• 50g melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• Pinch of salt

Handy Kitchen Tools for Best Results

• Mixing bowls
• 12-hole tart or muffin tin
• Rolling pin
• Pastry cutter
• Fork
• Whisk

Step-by-Step Guide to Making Mary Berry Coconut Tarts

• Make the pastry – Rub the butter into the flour and icing sugar until it resembles breadcrumbs. Add the egg yolk and cold water, bringing it together into a soft dough.
• Rest the dough – Wrap and chill the pastry for 20 minutes to prevent shrinking.
• Prepare the tin – Roll out the pastry thinly and line the tart tin cavities, pressing gently into the corners.
• Blind bake lightly – Prick the bases with a fork and bake at 180°C (350°F) for 10 minutes until just set.
• Mix the filling – Combine coconut, sugar, melted butter, eggs, vanilla, and salt until evenly mixed.
• Fill the cases – Spoon the coconut mixture into each pastry shell, filling just below the top.
• Bake until golden – Return to the oven for 15–18 minutes until the filling is lightly golden and set.
• Cool before removing – Allow the tarts to cool slightly before lifting from the tin.

What I Got Wrong (And How I Fixed It)

• Pastry shrank – Chilled it longer before baking
• Filling overflowed – Filled cases a little lower
• Tarts too dark – Reduced oven temperature slightly
• Base softened – Blind baked the pastry first

Healthier Version of Mary Berry Coconut Tarts

• Reduce the sugar slightly in the filling
• Use unsweetened desiccated coconut
• Replace part of the butter with yoghurt
• Make mini tarts for smaller portions
• Skip decorative toppings

Ingredient Substitutions for Mary Berry Coconut Tarts

• Use ready-made shortcrust pastry
• Swap vanilla for almond extract
• Replace caster sugar with golden sugar
• Use gluten-free pastry if needed
• Add a little lemon zest for freshness

Pairing Ideas: What to Serve With Mary Berry Coconut Tarts

• Serve with tea – A classic pairing
• Add fresh berries – Balances sweetness
• Serve slightly warm – Brings out coconut flavour
• Dust with icing sugar – Simple finish
• Pair with coffee – Works well with coconut

Expert Tips to Make Perfect Mary Berry Coconut Tarts

• Chill pastry well – Prevents shrinkage
• Blind bake lightly – Keeps the base crisp
• Mix filling gently – Avoids toughness
• Watch closely near the end – Coconut browns quickly
• Cool before serving – Helps filling set properly

Creative Ways to Customize Mary Berry Coconut Tarts

• Add raspberry jam to the base
• Top with flaked almonds
• Drizzle with dark chocolate
• Use lime zest for a tropical note
• Bake as one large tart

Storing Mary Berry Coconut Tarts the Right Way

• Store in an airtight container at room temperature for 2 days
• Refrigerate if keeping longer
• Freeze unfilled pastry cases for convenience
• Avoid stacking to protect the filling
• Bring to room temperature before serving

How to Reheat Mary Berry Coconut Tarts

• Warm briefly in a low oven at 160°C
• Avoid microwaving, which softens pastry
• Serve at room temperature for the best texture

Nutritional Breakdown (per tart)

• Calories: ~230
• Carbohydrates: 26g
• Fat: 12g
• Protein: 4g
• Fibre: 2g
• Sugar: Moderate

Other Popular Mary Berry Recipes

• Mary Berry Shepherd’s Pie
• Mary Berry Smoked Salmon
• Mary Berry Beef Stroganoff
• Mary Berry Cranachan Pavlova
• Mary Berry Banana and Walnut Loaf

Print

FAQs

Why did my coconut tart filling turn dry or crumbly?

This usually happens when the tarts are overbaked. Coconut continues to firm up as it cools, so remove the tarts when the tops are lightly golden and the centres are just set, not fully firm.

How do I stop the pastry base from going soggy?

Blind baking the pastry before adding the filling is essential. Prick the base well and bake until just set, then allow it to cool slightly before filling so it stays crisp.

Can I use ready-made pastry for coconut tarts?

Yes, ready-made shortcrust pastry works very well and saves time. Roll it thinly and chill it before baking to help prevent shrinkage in the tart tin.

Should coconut tarts be served warm or cold?

Coconut tarts are best served at room temperature. This allows the filling to set properly and gives the pastry its best texture without becoming soft.

Wrapping It Up

Mary Berry Coconut Tarts are a timeless bake that feels both nostalgic and elegant. With crisp pastry and a soft coconut centre, they’re easy to make, satisfying to eat, and perfect for sharing. Once you’ve baked them, they quickly earn a place among those trusted recipes you return to whenever a simple, classic treat is needed.