Cranberry Coconut Tarts
Indulge in the irresistible combination of tangy and sweet with these Cranberry Coconut Tarts, a perfect blend of festive flavors and creamy textures. Featuring a buttery homemade tart shell, a luscious cranberry compote, and a rich coconut topping, these bite-sized treats are as visually stunning as they are delicious. Fresh or thawed cranberries bring a bright pop of tartness, while shredded coconut and a touch of vanilla add a tropical twist. Ready in under an hour, this easy yet elegant recipe is ideal for holiday gatherings, afternoon tea, or anytime you crave a unique dessert. Serve these tarts at room temperature for a crowd-pleasing sweet treat that's sure to impress!
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Recipe Information
Ingredients
- 125 grams Unsalted butter
- 50 grams Granulated sugar
- 200 grams All-purpose flour
- 1 pinch Salt
- 1 large Egg
- 150 grams Fresh cranberries (or frozen, thawed)
- 60 grams Brown sugar
- 75 grams Shredded unsweetened coconut
- 75 milliliters Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 12-cup muffin tin.
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg and beat until fully incorporated.
Sift in the flour and salt, and gently mix until the dough comes together. Avoid overworking the dough.
Turn the dough out onto a lightly floured surface and knead briefly. Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes.
While the dough chills, prepare the filling. In a medium saucepan, combine the cranberries and brown sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 5 minutes. Remove from heat and let cool.
In a small bowl, combine the shredded coconut, heavy cream, and vanilla extract. Stir until evenly mixed.
Roll out the chilled dough on a floured surface to about 3mm thickness. Cut out circles using a 9cm round cutter, and press each circle into the muffin tin cups to form tart shells.
Spoon a tablespoon of the cranberry mixture into each tart shell, spreading it evenly. Top the cranberry layer with the coconut mixture, dividing it evenly among the tarts.
Bake the tarts in the preheated oven for 20-25 minutes, or until the edges of the tart shells are golden brown and the coconut topping is toasted.
Remove the tarts from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the tarts at room temperature as a delightful dessert or mid-day treat. Enjoy!
Nutrition Facts
Calories |
2982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.3 g | 244% | |
| Saturated Fat | 122.7 g | 614% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 299.5 g | 109% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 120.6 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 161 mg | 12% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
