Rating: 4.25 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

My Grandma used to send these to the soldiers in the Second World War. I've modified their sugar content as they used to be quite sweet.

Recipe Summary test

prep:
15 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
12
Yield:
12 mini tarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.

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  • Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.

  • Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

Nutrition Facts

220 calories; protein 2.6g; carbohydrates 24.9g; fat 12.3g; cholesterol 25.9mg; sodium 123.1mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 5 stars
11/25/2010
a dish that delious tasting and is easy to make.and my kids 11 and 20 helped! Read More
(18)

Most helpful critical review

Rating: 3 stars
11/24/2010
I baked this in my opinion the jam ruined the taste but was good quick and easy Read More
(23)
16 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
11/24/2010
I baked this in my opinion the jam ruined the taste but was good quick and easy Read More
(23)
Rating: 5 stars
11/24/2010
a dish that delious tasting and is easy to make.and my kids 11 and 20 helped! Read More
(18)
Rating: 4 stars
02/09/2011
This sounds a lot like a Belizian Lincoln Tart Read More
(16)
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Rating: 5 stars
06/20/2016
I loved these. They were so incredibly easy and fast. I did make a few changes. I doubled the vanilla skipped the jam and used about a 1/4 c heavy cream instead of the evaporated milk. They were lovely. Let them cool until just barely warm and then served with a scoop of ice cream. They were a huge hit! Read More
(4)
Rating: 4 stars
12/22/2014
I tried it and it was great. The jam was also good but next time I won't put any sugar in it as it was to sweet I also added some vanilla and almond which give it a good flaver. Read More
(2)
Rating: 2 stars
05/10/2020
Too sweet. Won't make this one again Read More
(1)
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Rating: 5 stars
03/24/2015
These were delicious. I used coconut sugar and they turned out really well. Making again for sure! Read More
Rating: 5 stars
11/16/2017
These tarts taste just like my mom's! The only change I made was using raspberry jam instead of strawberry. Very Delicious!!! Read More
Rating: 5 stars
12/28/2019
This has been a family favourite for many years. I find the amount of filling works best with the 3 inch tart shells with just enough to fill a dozen. Sometimes I will use cherry jam in the bottom and those ones will get a thin icing topped with half a glaze or maraschino cherry otherwise raspberry jam and no frosting. Read More