Description
Strawberry Coconut Tarts are the perfect mini dessert to brighten any party table. With a rich coconut filling and sweet strawberry jam nestled in crisp tart shells, these treats are as delightful to look at as they are to eat. Whether you’re hosting a brunch, afternoon tea, or holiday gathering, this quick and easy recipe is a go-to crowd-pleaser that takes just 30 minutes from start to finish.
Ingredients
- ½ cup salted butter, softened
- ½ cup sugar
- 2 eggs
- 1 cup shredded sweetened coconut
- 1 tsp vanilla extract
- ¼ cup strawberry jam
- 12 frozen tart shells, thawed
Instructions
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Preheat oven to 350℉ (175℃).
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In a large bowl, beat together the softened butter, sugar, and eggs until the mixture is smooth and creamy.
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Stir in the shredded sweetened coconut and vanilla extract until well combined.
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Arrange the thawed tart shells on a baking sheet.
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Spoon 1 teaspoon of strawberry jam into each tart shell.
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Top each with 1 tablespoon of the coconut mixture.
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Bake in the preheated oven for 15 to 20 minutes, or until the tops are golden brown.
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Remove from the oven and let cool on a wire rack before serving.
Notes
Serve the tarts at room temperature for the best texture and flavor. They pair wonderfully with tea, coffee, or a light fruit salad. These bite-sized desserts are perfect for parties, brunches, or as a sweet afternoon snack.
To store, place the cooled tarts in an airtight container. Keep them at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze the tarts in a single layer until solid, then transfer to a freezer-safe bag or container. Thaw at room temperature before serving.