Raspberry Coconut Jam Tarts with Creamy Filling
Buttery tart shells filled with tart raspberry jam and topped with a sweet coconut custard that bakes until golden. These foolproof little tarts combine crispy pastry with creamy coconut and bright fruit flavor. Perfect for afternoon tea, dessert platters, or gifts. The coconut filling stays tender and cake-like while the jam provides a jammy surprise center. An easy crowd-pleaser that looks far more impressive than the minimal effort required.
Ingredients
Instructions
- 1
Prepare and fit pie crust into small tart tins, pressing evenly against bottom and sides, or use pre-made tart shells.
- 2
Cream butter and sugar together until light and fluffy.
- 3
Add eggs one at a time, beating until smoothly blended after each addition.
- 4
Stir in coconut and vanilla until combined.
- 5
Spoon 1/2 teaspoon jam into each tart shell.
- 6
Cover each tart 2/3 full with coconut mixture.
- 7
Bake on bottom shelf until golden brown.
- 8
Cool slightly then remove from pans.
Tips
Use the bottom shelf to crisp the crust and cook it through before the top browns too quickly.
Don't overfill the tart shells; leaving 1/3 headspace prevents overflow during baking.
Pre-made tart shells save time without compromising results.
Good to Know
Keep in airtight container at room temperature up to 3 days, or refrigerate up to 5 days.
Assemble tarts (jam and filling in shells) up to 4 hours ahead, cover, and refrigerate. Bake before serving.
Serve at room temperature or slightly warm with tea, coffee, or whipped cream.
Common Mistakes
Fill tarts more than 2/3 full to avoid overflow and uncooked filling.
Bake below center rack to prevent burning the tops before pastry crisps.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I freeze the baked tarts?
Yes. Cool completely, wrap individually in plastic wrap, and freeze up to 2 months. Thaw at room temperature or reheat gently in a 250F oven for 10 minutes.
What if I don't have small tart tins?
Use a muffin tin for slightly larger tarts, or cut pie crust into rounds and bake in a regular muffin tin without a shell for rustic free-form tarts. Adjust bake time as needed.
Can I use a different jam flavor?
Absolutely. Strawberry, apricot, or blackberry jam work equally well. Use any jam you prefer in the same 1/4 cup amount.