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Condensed Milk Coconut Tarts

Irresistible Condensed Milk Coconut Tarts You’ll Love Today

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These delicious Condensed Milk Coconut Tarts are a delightful dessert that combines coconut and sweet condensed milk for a unique experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1/2 cup Butter Adds richness and flavor; substitute with margarine for a dairy-free option.
  • 1/2 cup Caster Sugar Sweetens both the crust and filling; granulated sugar works fine too.
  • 1/4 cup Buttermilk Adds moisture and tenderness; use milk mixed with lemon juice as a substitute.
  • 2 1/4 cups Cake Flour or All-Purpose Flour Provides structure and support to the pastry.
  • 1 teaspoon Baking Powder Helps the pastry rise slightly for a lighter texture.
  • 1/2 teaspoon Salt Balances flavors and enhances the sweetness.
For the Coconut Filling
  • 2 1/2 cups Desiccated Coconut The star ingredient that gives this filling its chewy texture; use unsweetened for better control over sweetness.
  • 2 tablespoons Cake or All-Purpose Flour Thickens the coconut filling, ensuring it holds together well.
  • 1 teaspoon Additional Baking Powder Ensures the filling has a light, fluffy texture.
  • 2/3 cup Sugar Sweetens the filling; adjust according to taste preferences.
  • 1/2 cup Milk Adds creaminess and richness to the filling.
  • 1/2 cup Sweetened Condensed Milk Binds the filling and imparts an irresistible flavor.
  • 1 1/2 teaspoons Vanilla Extract Enhances the overall taste and adds warmth.
  • 4 tablespoons Melted Butter Provides extra richness to the coconut filling.

Equipment

  • Mixing Bowl
  • tart or muffin pan
  • whisk
  • sifter

Method
 

Prepare the Pastry
  1. Cream together ½ cup of softened butter and ½ cup of caster sugar in a mixing bowl until light and fluffy, about 3-5 minutes.
  2. Gradually mix in ¼ cup of buttermilk until fully combined.
  3. Sift in 2 ¼ cups of cake flour, 1 teaspoon of baking powder, and ½ teaspoon of salt, stirring gently until a soft dough forms.
  4. Chill the dough in the refrigerator for 10-15 minutes.
Prepare the Coconut Filling
  1. Combine 2 ½ cups of desiccated coconut, 2 tablespoons of cake flour, and 1 teaspoon of additional baking powder in a large bowl.
  2. In a separate bowl, whisk together ⅔ cup of sugar, ½ cup of milk, ½ cup of sweetened condensed milk, 1 ½ teaspoons of vanilla extract, and 4 tablespoons of melted butter until smooth.
  3. Mix the dry coconut mixture into the wet ingredients until thoroughly combined.
Assemble and Bake
  1. Preheat your oven to 320°F (160°C) and grease a tart or muffin pan.
  2. Roll out the chilled dough on a floured surface to about ⅛ inch thick and mold it into the prepared pan.
  3. Spoon the coconut filling into each pastry shell, filling generously.
  4. Bake in the preheated oven for about 20 minutes or until the tarts are golden brown on top.
Cool and Serve
  1. Allow the Condensed Milk Coconut Tarts to cool in the pan for about 10 minutes.
  2. Carefully remove them from the tins and place on a wire rack to cool completely.
  3. Serve warm or store for later enjoyment.

Nutrition

Serving: 1tartCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

These delightful tarts are perfect for sharing and can be customized with chocolate chips or served alongside coffee.

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