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Mary Berry Coconut Tarts

Mary Berry Coconut Tarts
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Print Recipe

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.

Ingredients

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

Instructions

  • 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-coconut-tarts/