Why You’ll Love This Recipe

I love these mini tarts because they combine creamy white chocolate and coconut with a touch of citrus for a light yet indulgent dessert. The filling sets beautifully while staying soft and smooth, and the buttery biscuit base adds just the right amount of crunch. They’re impressive enough for entertaining but simple enough to make ahead, which makes them one of my go-to showstopper desserts.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

165g packet white chocolate Tim Tams
45g (1/2 cup) desiccated coconut
100g butter, melted, cooled
185ml (3/4 cup) thickened cream
1 tbsp double cream
4 red glacé cherries
Chopped pistachio kernels, to decorate

White chocolate coconut filling
100g white chocolate, finely chopped
1 1/2 tbsp fresh lime juice
1 tsp gelatine powder
250g cream cheese, at room temperature
200ml sweetened condensed milk

Directions

1. I line the base of four 12cm fluted tart tins (with removable bases) with small discs of baking paper.

2. I place the white chocolate Tim Tams and desiccated coconut in a food processor and process until they form fine crumbs. I add the melted butter and process again until the mixture is well combined.

3. I divide the mixture evenly among the tart tins and press it firmly and evenly over the base and sides using the back of a spoon. I place the tins on a baking tray and refrigerate them for about 1 hour to firm up.

4. Meanwhile, I make the filling. I melt the white chocolate in a heatproof bowl in the microwave, stirring every 30 seconds until smooth, then set it aside to cool slightly.

5. I place the lime juice in a separate heatproof bowl, sprinkle the gelatine over it, and microwave it for about 10 seconds until dissolved. I let it cool slightly.

6. In a clean food processor, I process the cream cheese and sweetened condensed milk until smooth. I add the melted white chocolate and process again until well combined, then add the gelatine mixture and process until smooth.

7. I pour the filling evenly into the chilled tart shells and smooth the tops. I refrigerate them for at least 8 hours, or overnight, until set.

8. Before serving, I beat the thickened cream and double cream together with electric beaters until firm peaks form. I spoon the whipped cream into a piping bag fitted with a fluted nozzle and pipe small rosettes and stars on top of each tart.

9. I finish by topping each tart with a glacé cherry and a sprinkle of chopped pistachios.

Servings and Timing

This recipe makes 4 mini tarts.
Prep time: 1 hour
Cook time: 5 minutes
Chilling time: 8–9 hours
Total time: about 10 hours

Variations

Sometimes I use shortbread biscuits instead of Tim Tams for a lighter base. For a tropical twist, I replace the lime juice with passionfruit pulp or add a few drops of coconut essence to the filling. I’ve also made a larger single tart using the same mixture in a 22cm tin. When I want to make them extra special, I drizzle melted white chocolate on top before piping the cream.

Storage/Reheating

I store the tarts in an airtight container in the fridge for up to 3 days. They need to stay chilled so the filling remains firm and creamy. I don’t freeze them because the texture of the filling and base changes once thawed.

FAQs

Can I make these tarts ahead of time?

Yes, I love making them a day in advance — they set beautifully overnight and are ready to decorate the next day.

Can I use regular biscuits instead of Tim Tams?

Yes, I can use plain sweet biscuits like Marie or digestive biscuits, but I add 50g of melted white chocolate to mimic the Tim Tam richness.

What can I use instead of gelatine?

A vegetarian alternative like agar-agar works, but I use a smaller amount as it sets more firmly.

Can I skip the lime juice?

Yes, but I love the fresh tang it gives — I sometimes swap it for lemon juice instead.

Can I make them as bite-sized mini tarts?

Absolutely! I press the base mixture into mini muffin tins and reduce the chilling time slightly.

Can I decorate with something other than cherries?

Yes, raspberries or sugared cranberries make a beautiful alternative.

What kind of cream cheese works best?

I use full-fat cream cheese for a smooth, rich texture that holds its shape well.

How do I know when the filling is set?

The surface should be firm to the touch but still slightly soft in the center.

Can I make it without coconut?

Yes, but the coconut adds lovely texture. I replace it with ground almonds if I want a nutty flavor instead.

How do I serve them perfectly?

I remove them from the fridge about 10 minutes before serving so the filling softens just slightly.

Conclusion

These baby white chocolate tarts are creamy, smooth, and irresistibly decadent. I love the way the coconut, lime, and white chocolate blend together to create a refreshing and luxurious dessert. With their pretty decoration and delicate flavor, they’re perfect for any celebration, afternoon tea, or special occasion.