Calypso Tarts

Fairly difficult

Calypso Tarts
Preparation time
Cooking time


For 10 Person(s)


  • 4 cup(s) pastry flour
  • 1/2 cup(s) Grace Prima Margarine
  • 1/2 cup(s) shortening
  • 3/4 cup(s) cold water (1/2 - 3/4 cups may be used)
  • 1/2 cup(s) flour (for rolling out the pastry)
  • Filling
  • 2 cup(s) granulated sugar
  • 1 cup(s) Grace Prima Margarine
  • 9 medium egg yolks
  • 2 medium whole eggs
  • 1 large dry coconut, peeled and grated
  • 1 tablespoon(s) vanilla
  • 1 teaspoon(s) Grace Fresh Start Drink Mix
  • 2 tablespoon(s) nutmeg, grated
  • 1 rind of lime
  • 1 cup(s) flour
  • 3/4 cup(s) whole milk

Calypso Tarts Directions

  1. Place the pastry flour, margarine and shortening into a bowl. Use a dough blender or your fingertips to rub the fat into the flour until the mixture resembles bread crumbs. Do not knead the mixture.
  2. Add enough cold water to bind the dough. (Do not knead the mixture). Cover and allow the dough to relax in a cool place, such as the refrigerator.
  3. Cream the sugar and margarine until the mixture becomes light and fluffy. Add egg yolks and whole eggs in three batches and beat thoroughly.
  4. Fold in half of the grated coconut, vanilla, fresh start drink mix, nutmeg and lime rind.
  5. Fold in the flour and milk alternately and set aside.
  6. Roll out the pastry on a lightly floured surface using a rolling pin. Use a large cookie cutter to cut out rounds in the pastry and place these in ungreased muffin cups.
  7. Spoon one tablespoon of remaining grated coconut into each pastry cup; spoon in the creamed mixture to ¾ full and top each with grated coconut.
  8. Bake at 375°F/190°C for 25 minutes or until lightly browned.
  9. Cool and serve. 

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