Fruit tarts
Coconut pastry boats filled with whipped cream and fresh fruit
Crisp, sweet coconut pastry cases baked in boat or muffin moulds, then filled with sweetened whipped cream and topped with fresh fruit such as kiwi, mango and grapes. The cases keep for days in a tin, so you only need to fill them before serving. The recipe makes about 30 small tarts.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 15
Ingredients
For the pastry
For the filling
Method
0/7 doneStep 1: Rub 4 oz butter into 9 oz plain flour with your fingertips until it looks like breadcrumbs.
5 minStep 2: Mix in 3 ½ oz icing sugar, 5 ½ oz desiccated coconut and 4 tbsp ice-cold water and knead lightly to a soft dough.
Step 3: Heat the oven to 350°F (325°F fan). Roll the dough out evenly on a floured surface, about 3–6 mm thick.
Step 4: Cut it into squares slightly bigger than your boat-shaped or muffin moulds. Press each square into a mould, trim off the extra dough and prick the base with a fork.
Step 5: Bake for 12–15 minutes, until golden brown. Cool, then lift the cases out. Store them in an airtight container until needed.
14 minStep 6: Whip 1 cup double cream with 3 ½ oz icing sugar until stiff and fluffy.
4 minStep 7: Just before serving, half fill each pastry case with cream and top it with 10 ½ oz fresh mixed fruit.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 3 g
- Carbs
- 30 g
- Fat
- 19 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fruit tarts take?
- About 55 minutes in total: 40 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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