Lemon coconut tarts

A bite-sized dessert is the perfect way to finish off a big Christmas meal, and these tasty tartlets are the perfect pick. The sweet lemon and coconut filling is delicious teamed with a homemade sweet pastry.

  • 20 mins preparation
  • 10 mins cooking
  • 50 mins marinating
  • Makes 48
  • Print


Lemon coconut tarts
  • 395 gram can sweetened condensed milk
  • 1/2 cup lemon juice
  • 2 teaspoon finely grated lemon zest
  • 1 1/2 cup desiccated coconut
  • whipped cream, red currants, to serve
  • 1 1/2 cup plain flour
  • 1/4 cup icing sugar mixture
  • 185 gram cold butter, chopped
  • 1 egg yolk
  • 2 teaspoon iced water


Lemon coconut tarts
  • 1
    Preheat oven to 200°C. Lightly grease 2 x 24 hole mini muffin pans.
  • 2
    To make pastry; pulse flour, icing sugar and butter together to crumbs. Add egg yolk and water to make a dough. Knead on a lightly floured board to form a smooth ball. Halve. Wrap in plastic wrap. Chill for 30 minutes.
  • 3
    In a large bowl, combine condensed milk with lemon juice and zest. Stir coconut through.
  • 4
    Roll each dough half out to 3mm thick. Cut out 48, 5.5cm rounds. Line recesses. Chill for 20 minutes. Bake for 10 minutes.
  • 5
    Fill cases with lemon coconut mixture. Top with whipped cream and red currants.


Use raspberries, blueberries or sliced strawberries to garnish.

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