Strawberry Coconut Tarts
Fresh strawberries have officially taken over my kitchen again, and I’m fully embracing it. Between farmers market trips, CSA baskets, and planning simple summer gatherings, I’ve been reaching for desserts that feel beautiful without requiring hours in the kitchen. These Strawberry Coconut Tarts are perfect for everything from Memorial Day weekends to Fourth of July celebrations and easy summer entertaining.
Yield: 6 servings
Mini Strawberry Coconut Tarts
Recipe Inspiration and Photo by Leslie at My One Hundred Year Old Home.
Ingredients
- For the crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- Pinch of salt
- For the filling:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup sweetened shredded coconut
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- Whipped cream or coconut whipped cream, for topping (optional)
Instructions
- Preheat the oven to 350° degrees.
2. Combine flour, butter, powdered sugar, and salt in a food processor. Pulse until the mixture resembles coarse crumbs. I use my Nutribullet! It’s so much easier & less to clean up.
3. Press the crust mixture into the bottom and up the sides of individual red mini tart pans, white mini tart pans or ramekins (4 to 6 ounce). Use a tart pan with removable bottom if preferred.
4. Combine the sliced strawberries and shredded coconut in a medium bowl.
5. Whisk together the granulated sugar, eggs, and vanilla extract until well combined in a separate bowl.
6. Pour the egg mixture over the strawberry and coconut mixture. Gently stir to combine.
7. Divide the filling evenly among the tart pans or ramekins. Place the pans on a baking sheet and bake for 25-30 minutes, or until the filling is set and the crust is golden brown.
8. Remove from the oven. Cool on wire rack.
9. Top with whipped cream or coconut whipped cream before serving.
Layer and serve tart pans on top of these adorable Red & White Polka Dot Plates from Amazon. Trade out the strawberries for blueberries & serve on these cute Blue & White Plates!
Whether you’re making these for a celebration, brunch with friends, or simply because strawberries looked too good to pass up at the market, these little tarts are one of those desserts that always disappear quickly. Fresh, simple, and full of summer flavor, they’re the kind of recipe you’ll want to make again all season long.
