I just love coconut! It’s warm, exotic, nutty sweetness is pure bliss as far as I’m concerned. My love for these tartlets started as a child. My mother is a huge fan of these sweet cakes and they were a fixture at every Portuguese lunch I attended as a child. The combination of the flaky pastry case, sweet, moist coconut and a sticky apricot jam glaze is my ultimate indulgent treat.


For the pastry

  • 2 cups plain flour
  • ½ cup icing sugar
  • 150g cold butter, cubed
  • 1 egg yolk
  • ice cold water to bind

For the filling

  • 300g desiccated coconut
  • 150g caster sugar
  • ¼ cup coconut milk
  • 3 large eggs
  • 80g melted butter, cooled
  • ¼ tsp salt
  • 1 tsp vanilla extract

To serve

  • 1 jar ( 340g) apricot jam


Preheat the oven to 180°c

  1. Prepare the pastry by sieving the flour into a large bowl. Add the icing sugar
  2. Add the cold, cubed butter and rub the mixture between your fingers until it resembles fine bread crumbs
  3. Add the  beaten egg yolk and the water, a little at a time until the mixture comes together
  4. Turn the dough on to a floured surface and knead until smooth. Wrap in clingfilm & chill for at least 30 minutes
  5. Roll the dough out onto a floured surface and cut out rounds big enough for your muffin tin
  6. Press the dough gently into the tin and place back in the fridge whilst you prepare your coconut filling
  7. In a separate bowl, mix all the ingredients for the filling
  8. Place a teaspoon of apricot jam into the bottom of each pastry case
  9. Spoon the coconut mixture into the chilled pastry cases, leave the surface rough, these are the edges that will crisp up in the oven
  10. Bake for 20-25 minutes until the coconut is beautifully dark on its edges
  11. Warm the jam in a saucepan until loose. Use a pastry brush to coat each tartlets liberally whilst still warm
  12. Allow to cool and serve