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Butter Tarts with Coconut


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  • Filling
  • 1/2 cup packed brown sugar
  • 1/2 cup corn syrup
  • 1 egg
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 1 pinch salt
  • 1/4 cup shredded coconut
  • Dough
  • 1 cup Butter - room temp
  • 6 oz cream cheese
  • 2 cups flour



Step 1

Cream Cheese Pastry

Preheat oven to 375º F.

In a mixer fitted with paddle attachment, cream together butter and cream cheese until smooth. Add flour and blend until dough comes together. Shape dough into a disc, wrap and chill for at least 1 hour.

On a lightly floured surface, roll out dough to 1/4-inch thickness. Place dough into an 8-inch removable bottom tart shell or pie pan and trim edges. Press edges a little, so that dough rises just above the edge of the pan, about ¼ inch. Chill for 20 minutes.


Whisk together all ingredients except pecans until smooth. Pour filling into chilled, unbaked tart shell.

Bake tart for 25-30 minutes, until filling doesn’t jiggle when you shake it, and crust is golden brown.

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