Scottish Fern tarts


If anyone has an ounce Scottish blood in them, you know what i’m talking about when I say Fern Tart.  I remember having these at church bazaars, tea shops and of course,  my grandmother’s kitchen.

These delightful tarts can vary from dense, almost cake-like, to a lighter texture with coconut.  They are always sweet with a touch sour and are great on their own or as part of a dessert platter.

I prefer mine to be on the lighter side, so here’s my take on Scottish Fern Tarts –


  • 2 eggs
  • ¾ cup white sugar
  • 1 tsp cornstarch
  • ¼ tsp salt
  • ¼ cup melted butter
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1½ cups sweetened shredded coconut
  • ½ cup raspberry jam
  • 24 unbaked tart shells

For the icing

  • 1½ Tbsp soft butter
  • 1¾ cup icing sugar
  • 3 tbsp milk
  • ½ tsp vanilla
  • 2 squares unsweetened chocolate

Preheat your oven to 375°F. Beat eggs in mixing bowl. (I used my mixer with the paddle attachment) Add sugar, cornstarch and salt. Add melted butter, lemon juice and vanilla extract. Stir in coconut. Spoon approximately ½ tsp jam into each unbaked tart shell. Fill 3/4 full with coconut mixture. Bake on cookie sheet for 20 minutes. Remove from oven and set aside to cool.

When tarts have cooled,  combine butter, sugar, milk and vanilla extract and frost tarts with icing. Melt chocolate and drizzle thin lines of chocolate over iced tarts. Draw a clean knife or a toothpick through the chocolate lines to make a fern pattern.  Hence… the fern tart!

Grab a cuppa and enjoy.


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