Strawberry Coconut Cream Tarts


  • For filling:
  • 1 jar Mrs Bridges Luxury Scottish Strawberry Preserve
  • 160ml tin coconut cream, discarding the watery milk
  • 2 tbsp crème fraîche
  • For garnish: 1/2 punnet fresh strawberries, sliced
  • For sweet shortcrust pastry:
  • 250g plain flour, plus extra for dusting
  • 250g icing sugar, sifted
  • 125g cold butter, cut into small cubes
  • 1 large free- range egg, beaten
  • splash of milk
  • pinch of salt


Sieve flour and icing sugar into a large bowl, then rub in the cubes of butter to form a breadcrumb-like texture. Add a pinch of salt. Add the beaten egg and a splash of milk, and gently work both into the mixture, bringing it together to form a dough. Once the dough has formed, roll it into a ball, wrap it in clingfilm, and chill it in the fridge for at least 30 minutes, or overnight. Place the chilled dough onto a lightly floured surface, and roll to 1cm thickness. Line tart tins with the pastry, add baking beans, then blind bake for 15 minutes in a pre-heated oven (180c / 160c fan). Remove from oven and carefully remove the baking beans. Bake again for 10 minutes, or until golden and crisp. Remove from oven and allow to cool completely. Whilst the pastry is chilling, make the filling by adding the coconut cream, crème fraîche and jam. Whisk together and then keep in the fridge until ready to assemble the tarts. Once the cases are cool, spread the bottom of each tart with a layer of strawberry jam. Then fill with the coconut cream mix, and finish with a slice of strawberry. Keep the tarts in the fridge until you are ready to serve.

Buy the products used in this recipe

You might also like