Nutrition info - Recipes

Hawaiian Tarts

Get your hula on and your sweet tooth ready for a dance of delight that will have your taste buds moving in lusciousness! Light golden brown crusts filled with pineapple and coconut.That's the best way to describe these mouthwatering island treats.

Hawaiian Tarts


For 3 people

  • 1 3/4 cup(s) all-purpose flour
  • 1/2 cup(s) confectioners' sugar
  • 2 tablespoon(s) cornstarch
  • 1 cup(s) butter, softened
  • 1 teaspoon(s) vanilla extract
  • 16 tablespoon(s) pineapple preserves
  • 1/2 cup(s) granulated sugar
  • 1 egg
  • 1 1/2 cup(s) coconut
  • 1/8 teaspoon(s) Confectioners’ sugar


Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2-cup confectioners sugar and cornstarch; mix well. Add butter and vanilla extract; with spoon, stir until soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup. Spoon 1 tsp. pineapple preserves into each dough-lined cup. In small bowl, combine sugar and egg; beat with fork until well blended. Add coconut; stir until well coated with egg mixture. Spoon 1 tsp. coconut mixture over preserves in each cup and bake at 350 degrees for 23 to 33 minutes or until crusts are very light golden brown. Cool in pans for 20 minutes. To release tarts from cups, hold muffin pan upside down at an angle over wire rack. With handle of table knife, firmly tap bottom of each cup until tart releases. Cool 15 minutes or until completely cooled. Just before serving, sprinkle with confectioners’ sugar.

Nutrition facts

  • Kcal: 1476.79 kcal
  • Fibers (g): 4.43g
  • Sodium (mg): 682.99mg
  • Carbs: 185.32g
  • Fat: 79.27g
  • Saturated fat (g): 53.96g
  • Proteins: 10.83g