Strawberry Coconut Tart
This easy strawberry coconut tart recipe uses simple ingredients that most of you have in your pantry. Completely made from scratch this homemade tart is the perfect treat not only for the weekend!
Servings: 1 Tart (5-6 portions)
Calories: 367
Ingredients
For the pastry:
- 1 cup all-purpose flour , see note 1 (140 grams)
- 3 tablespoons powdered sugar , see note 2
- 1 stick Unsalted Butter , melted, see note 3 (110 grams)
For the filling:
- 4 tablespoons Strawberry Jam , see note 4
- 1 Egg White , from a large egg
- 1/2 cup powdered sugar , see note 5
- 2/3 cups Unsweetened Desiccated Coconut
Instructions
- In a mixing bowl, combine flour with powdered sugar. Add melted butter (make sure it’s not hot). Using a wooden spoon mix everything together and then with your hand form a dough (it will be sticky at this stage). Wrap it in plastic wrap and chill for 30 minutes (see note 7).
- When chilled, take it out and fill the bottom and sides of a 7-inch (18-centimeter) tart/pie pan with it. There is no rolling needed. Just take a piece of the pastry and press it down, piece by piece until you use up all of it. (Make sure to line the bottom as well as sides of the pan with baking parchment so you can easily remove it from the pan).
- Spread jam over the crust and set aside.
- Whip the egg white until soft peaks form. Add sifted sugar and beat until smooth. Finally, stir in the coconut. Pour this mixture over the jam and spread around evenly.
- Bake in a preheated oven at 350° Fahrenheit (180° Celsius) for 25-30 minutes or until the top is nice brown and set and the bottom is cooked (you can place a clean kitchen towel over the tart and flip it carefully over to check if the bottom is cooked).
- When ready, take it out and let it cool completely before serving.
- Enjoy!
Notes
- All-purpose flour (US) = Plain flour (UK).
- Powdered sugar (US) = Icing sugar (UK). Make sure to use measuring spoons, not soup spoons!
- Don’t use any butter substitutes! This recipe calls for real butter.
- If you don’t have strawberry jam on hand, raspberry, mixed berry or blueberry jam are great substitutions, or you can use other jam flavors, if you like.
- You will need almost 9 ounces (250 grams) of pastry crust to fill a 7-inch (18-centimeter) sandwich tin/tart pan.
- The level of sweetness will also depend on how sweet the jam you are using is. Also, make sure to use unsweetened shredded coconut. Those who want to have this tart less sweet can reduce the quantity of sugar to 1/3 cup and you can also use slightly less jam (or choose a low-sugar jam).
- You can prepare the pastry a day or two ahead. If you do, you will need to take it out from the fridge about 30 minutes before you want to make the tart, so the pastry has time to soften.
- More tips can be found in the post above this recipe card.
Nutrition Facts
Strawberry Coconut Tart
Serving Size
1 slice
Amount per Serving
Calories
367
% Daily Value*
Fat
22
g
34
%
Saturated Fat
15
g
94
%
Cholesterol
40
mg
13
%
Sodium
19
mg
1
%
Potassium
92
mg
3
%
Carbohydrates
41
g
14
%
Fiber
2
g
8
%
Sugar
21
g
23
%
Protein
4
g
8
%
Vitamin A
471
IU
9
%
Vitamin C
1
mg
1
%
Calcium
13
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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