Ingredients
For the Tarts
- 1 recipe double crust pie dough, 1 or 24 tart shells
- ½ cup raspberry jam
- 1 batch coconut filling, below
- 1 batch almond icing
- 2 squares unsweetened bakers chocolate, melted
For the Coconut Filling
- 2 large eggs, 1
- ¾ cup white sugar
- 1 tsp cornstarch
- ¼ tsp fine sea salt
- ¼ cup salted butter, 1 melted
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
Almond Icing
- 2 ½ tsp almond extract
- 3 tbsp milk
- 1 ¼ - 1 ¾ cup icing sugar, adjust for humidity
Equipment
Method
Prep the Tarts
- Roll out your pie dough to 1-2 mm (1/16") thickness. Use a tart cutter or wide mouth lid/bowl to measure out round pieces of dough - these should be 1 cm (⅓-½") bigger on each side compared to the top of your muffin tin.
- Gently press the rounds into the muffin tin using two fingers from each hand. Press down gently towards the bottom at the centre then work your way around to eliminate air bubbles, pressing against the sides of the tin. Your dough should reach up at least ¾ of the depth of the muffin tin.
- Once all the tarts are rolled out and in the muffin tins (I do this in batches as I only have one tin), place it and any remaining dough in the fridge to keep chilled.
Coconut Filling
- Beat eggs in a bowl until they're completely homogenous. Whisk in the sugar, salt, and cornstarch.
- Slowly whisk in the melted butter, lemon juice, and vanilla to temper (hot butter plus cold eggs can cook the eggs if not combined slowly). Stir in the coconut and set aside.
Filling the Tarts
- Remove the tarts from the fridge and add a scant 1 tsp of raspberry jam to the bottom of each tart. Spread the jam across the entire bottom of the tart.
- Stir the coconut filling well (it separates) Add 1 tbsp of the coconut filling to each tart, nudging it edge to edge so the jam doesn't bubble over the sides. The tarts should not be more than 75% full.
- Bake at 375°F for 18-25 minutes in the bottom 1/3 of your oven, rotating halfway through. Mine are usually perfect at 20.
- Cool for 15 minutes before removing from the tin (gently use a butter knife or thin utensil to nudge the tarts out) and let the tarts cool for at least 1 hour on a wire rack.
Almond Icing and Chocolate Drizzle
- Once the tarts are cool to touch, mix the icing. In a small bowl, stir together the almond extract with the milk (whole or 2% preferred). Whisk/stir in the icing sugar until the consistency is quite thick but still runny. If it completely runs off your tarts and looks too transparent, add more icing sugar.
- Once the tarts have all been iced, let them sit out and harden for at least 30 minutes. They will not completely harden but should not be sticky and runny.
- Once the icing has set, melt 2 squares of unsweetened bakers chocolate (or high quality dark chocolate) in the microwave in short 20 second bursts or on the stove over low, stirring frequently, in a small pot.
- Use a fork, dipped flat side down, then quickly wave it back and forth over the tarts to create the zig zagging pattern. Alternatively you could use a piping tip for perfection, but they all taste the same.
- Enjoy at room temperature, refrigerated, or frozen (my favourite!). They are best served cold. Store in a sealed container in the freezer for up to 8 months and thaw a few on a plate for an hour or two before serving, if desired.