can you freeze coconut tartlets

From your first bite, you’ll be addicted to these coconut tartlets. Perfect crisp pastry with a soft, sweet and utterly delicious filling, these make such a gorgeous picnic, potluck or afternoon tea dessert.

If you love these, I just know you’ll love these jam tarts and coconut jam drops too.

How to make them

If you’ve never made shortcrust pastry from scratch, here’s your chance to see just how simple it is and how much better it tastes. The filling takes about 1 minute to make.

Detailed instructions in the recipe card below.

• Make the pastry dough: Start by blitzing flour, icing sugar and butter in a food processor until the butter is just very small pieces – almost like breadcrumbs. Add an egg yolk (photo 1) then slowly drizzle in water while blitzing until it starts clumping (photo 2).
• Roll the pastry: Roll the dough out to about 3mm thick between 2 sheets of baking paper (photo 3). Chill, then remove and cut out circles just slightly larger than the tops of your muffin tin holes (photo 4).

This homemade shortcrust pastry is perfect for these tartlet shells. It’s crisp, flaky and super buttery – it practically melts in your mouth and tastes so much better than store bought. I urge you to make it from scratch and taste the difference.

• Form the tartlets shells: Press the pastry rounds gently into your muffin tin holes, making sure to press them into the corners (photo 5). Chill again, then prick the bases with a fork. Add cupcake cases into each of the tartlets shells and fill with rice (photo 6), then bake for 15 minutes.
• Make the filling: Beat together butter, sugar, egg and vanilla, then add the desiccated coconut and flour (photo 7).
• Fill the tartlet shells: Add about 2 teaspoons of jam to the bottom of each tartlet shell, then top with the coconut mixture. Bake for another 25-30 minutes until golden.

That’s it. They really are simple to make and the hardest part is waiting for the chilling (which is very important).

• Keep the pastry cold: When making pastry, it’s important to always keep it cold. When it warms, the butter melts and you won’t end up with flaky pastry.
  • Make sure the butter is cold before adding (I actually put it in the freezer for 15 minutes before).
  • Make sure the egg yolk is straight from the fridge and the water is cold (add ice if it’s from the tap but don’t add the ice to the dough).
• Room temp filling: Different to the pastry, you want your filling ingredients at room temp. Take the butter and egg out of the fridge right before you start making anything.
• Chill the dough: There are two steps where you’ll chill the dough for ½ an hour and I urge you not to skip this step. You won’t get crisp, flaky pastry without chilling it.
• If you find the dough getting too sticky to work with, chill it a bit longer.
• Adding pie weights: As these coconut tartlets shells are so small, I use rice instead of pie weights to weigh down the pastry on it’s first bake. Make sure to press the base of the cupcake case right down to the pastry. Filling with rice will stop the pastry from puffing up in the centre as it bakes.
• Don’t overfill with jam: Tempting as it may be to add more jam, stick to 2-3 teaspoons. More than that and it will just bubble up the sides. Even if some does bubble up, don’t worry as it kind of caramelises and gets extra chewy and lovely.
• Weigh the flour: I can’t say this enough, you’ll always get the best result from weighing your ingredients. The reason is, the amount of flour you’re adding will vary greatly depending on how you fill your cup measure. With weighing, it can’t go wrong. Kitchen scales are cheap, last a lifetime and save you washing up all your cup measures too.

Why you’ll love them

Almost like a mini coconut bakewell tart, these are made from scratch but it’s super simple stuff.

• Perfect buttery, flaky pastry that practically melts in your mouth.
• Strawberry jam (or choose your favourite).
• Sweet and soft coconut frangipane topping.
• Can be made ahead.
• Perfectly portable.

These really are as delicious as they are adorable. The crisp pastry and soft filling are such a great textural contrast. Then the buttery flavour of the best pastry you’ll ever make works a treat with the sweet coconut filling.

Ready to make ‘em?

Easy COCONUT TARTS

FAQ

Do tarts freeze well?

What is coconut tart made of?

How many calories are in a coconut tart?

What is a coconut tart Wiki?

Can coconut tartlets be frozen?

These coconut tartlets should be stored at room temperature in an airtight container for up to 4-5 days. They can also be frozen and are best wrapped individually. You can freeze them for up to 2 months. The shortcrust pastry can be made ahead of time and stored in the fridge for up to 2 days or frozen, wrapped well, for up to 2 months.

Can I freeze chestnuts?

Chestnuts can be frozen and is rather recommended. If chestnuts are stored at room temperature, the chestnuts themselves will consume more and more carbohydrates and lose their sweetness. By freezing them once, the sweetness of the chestnuts can be preserved for a long time.

Can you freeze Coconut tarts if you don’t use desiccated coconut?

If you don’t want to use desiccated coconut you can replace it with ground nuts, such as ground almonds. These Coconut tarts easily keep for 3-5 days in an airtight container. You can freeze these coconut tarts, but they should be consumed within a month. Did you try this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the Recipe Card below.

Are Coconut tarts freezer friendly?

Coconut Tarts! These are a wonderful little tart, filled with a moist coconut egg custard filling. Great for the family and if you’re making these for a party, be sure to make plenty! Freezer friendly too! Coconut Tarts! Oh my goodness!