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Cranberry Coconut Tarts Recipe

Delight your taste buds with these irresistible Cranberry Coconut Tarts! A festive treat perfect for cranberry lovers, this recipe yields either a dozen 3-inch or two dozen 2-inch mini tarts. Flaky pastry shells are filled with a sweet and tangy cranberry center, then topped with a creamy coconut custard. Easy to make, yet incredibly impressive, these tarts are ideal for holiday gatherings or a special weekend dessert.

Prep Time 25 mins
Cook Time 35 mins
Calories 101.5 kcal
Protein 1g
Rating 5.0 (3 Reviews)
Cranberry Coconut Tarts

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Coconut Tarts

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How to Make Cranberry Coconut Tarts

  1. Preheat oven to 325°F (160°C).
  2. If using pre-made tart shells, proceed to step 4. If making your own, prepare your tart shells according to your preferred recipe and blind bake for 10-12 minutes until lightly golden.
  3. Gently place 5-7 fresh cranberries into the bottom of each tart shell.
  4. In a medium bowl, whisk together 2 large eggs, 1/2 cup granulated sugar, 1/4 cup (1/2 stick) melted unsalted butter, 1 teaspoon vanilla extract, and 1/2 cup shredded sweetened coconut until well combined.
  5. Carefully spoon the coconut mixture evenly over the cranberries in each tart shell, filling almost to the top.
  6. Bake for 20-25 minutes, or until the filling is set and the edges are lightly golden brown. If using smaller tarts, reduce baking time to 15-20 minutes.
  7. Let the tarts cool slightly in the pan before carefully transferring them to a wire rack to cool completely. Serve and enjoy!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

53g

Fat

16g

Carbs

4g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Pies And Tarts Tarts Desserts Fruit Nuts Coconut