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Coconut Tarts

Coconut Tarts


  • 2 cups (500 mL) Astro® Original Balkan Plain 3% yogourt
  • 2 tbsp (30 mL) Lactantia butter or Lactantia margarine, softened
  • ½ cup (125 mL) granulated white sugar
  • 1 egg, large
  • 1 cup (500 mL) shredded or flaked unsweetened coconut
  • 1 tsp (5 mL) vanilla extract
  • ½ cup (125 mL) raspberry jam
  • 12 prepared tart shells, unbaked


  1. Place Astro yogourt in a coffee filter or cheesecloth-lined strainer. Let stand over a bowl for about 4 hours. Discard accumulated liquid.
  2. Preheat oven to 400°F (200°C). Evenly space tart shells on a baking sheet, or line a 12-cup muffin tin with dough if using homemade pastry.
  3. In a bowl cream together Lactantia butter and sugar. Measure ½ cup (125 mL) of the drained Astro yogourt* and add to creamed mixture with egg and vanilla extract. Blend well. Add coconut and mix well.
  4. In each tart shell place 1 tsp (2.5 mL) of raspberry jam. Over jam evenly distribute coconut mixture between tart shells (2 tbsp or 30 mL each).
  5. Bake for 10 minutes at 400°F (200°C). Turn down oven to 350°F (180°C) and continue cooking for 5-10 minutes until pastry is done and filling is lightly browned.
  6. Can be served warm or at room temperature. Refrigerate any leftover tarts.