Coconut Raspberry Tarts

These are probably the last berries of the season (how sad…) They are topping the coconut pastry cream filling and a thin layer of raspberry-white chocolate ganache below. And yes, there’s more coconut in the tart shells, too.

Makes 6 4-inch tarts

For the tart crusts:

  • 1 ¼ cups all-purpose flour
  • 1/3 cup ground unsweetened coconut
  • ½ cup confectioners’ sugar, sifted
  • ¼ tsp salt
  • 4 ½ oz cold unsalted butter, cut into ½-inch pieces and frozen for 20 minutes.
  • 2 large egg yolks
  • ½ tsp pure vanilla extract

For the raspberry-white chocolate ganache: follow this recipe, it makes just enough to cover the bottoms of the tarts thinly

For the coconut pastry cream filling:

  • 1 cup coconut milk
  • 1 cup whole milk
  • ½ vanilla bean, cut lengthwise
  • 3 tbsp cornstarch, sifted
  • ½ cup granulated sugar
  • 1/8 tsp salt
  • 2 large eggs
  • 4 tbsp (2 oz; 55g) unsalted butter, cold, cut into 1-tablespoon portions

Fresh raspberries

Confectioners’ sugar for dusting (optional)

Make the crusts:

Combine the flour, coconut, icing sugar, and salt in the bowl of a food processor, pulse to combine. Scatter the pieces of butter over the flour mixture and pulse until the mixture resembles a coarse meal. In a small bowl lightly whisk the yolks and vanilla together. Dribble the yolk mixture through the processor tube while pulsing until clumps form. Turn the dough out onto a lightly floured surface and knead very lightly just to incorporate any dry ingredients that haven’t been mixed in. Form the dough into a disk, wrap in plastic wrap and refrigerate the dough for 1 hour.

Butter 6 4-inch tart pans with removable bottoms. On lightly floured surface or on parchment paper, roll the dough into 1/8-inch thickness. Cut the dough into circles a couple inches larger than the tart pans. Carefully transfer the rolled dough into the prepared pans and press the dough onto the bottoms and up the sides of the pans. Cut the excess of the dough. Dock the bottoms of the crusts with a fork and freeze for at least 30 minutes. If you are not planning to bake right away, wrap the crusts tightly and keep in the freezer until needed. Do not defrost before baking.

Preheat the oven to 350 F. Line the frozen crusts with parchment paper, then with dry beans or pie weights. Bake for about 15 minutes, until set. Carefully remove the parchment and bake the crusts for another 10-12 minutes until light golden.

Make the coconut pastry cream, assemble the tarts:

In a small saucepan, bring the coconut milk, milk and vanilla bean (scrape the seeds into the milk) to the boil over the medium heat. Off the heat, cover and let steep for an hour.

Prepare an ice bath.

Return the vanilla-infused milk to the medium heat. Reheat the milk once again to the boiling point. In the meantime, combine the sugar, cornstarch, salt, and the eggs in a medium bowl and whisk together.
Once the milk has reached the boil, temper the eggs by whisking a couple spoonfuls of the hot milk into the egg mixture. Continue whisking and slowly pour the rest of the milk into the tempered egg mixture.

Pour the egg-milk mixture back into the saucepan and place the pan over the medium heat. Whisk vigorously and continuously until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat). The pastry cream should be thick and the cornstarch taste should be all gone. Strain the pastry cream into a small bowl set into the ice-water bath to stop the cooking process.

Continue stirring the mixture at this point so it remains smooth. Once the cream has reached the temperature of 140F remove it from the ice-water bath and stir in the butter, one tablespoon at a time. Return to the ice-water bath to cool completely, stirring often. Cover with plastic wrap, pressing it directly over the surface of the cream and refrigerate up to 2 days.

To assemble the tarts, divide the still pourable raspberry-white chocolate ganache between the prebaked tart crusts, tilt the tart shells so the ganache spreads and covers the bottoms thinly. Refrigerate for about 20 minutes to set the ganache. Fill the crusts with the coconut pastry cream, not up to the very edge. Otherwise the pastry cream can overflow once topped with the berries. Scatter the raspberries over the coconut filling, dust lightly with the confectioners’ sugar and serve. The tarts are the best the day they are assembled.

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35 Responses to “Coconut Raspberry Tarts”

  1. These too are divine, plus they now have me craving my favorite dessert: coconut cream pie.

    Lovely as always.

  2. Hi Vera, This is an incredible piece of work. The tart looks very inviting. I am saving it to try in near future.
    Do drop by and check out my 50th post dear.

  3. I’ve never considered the raspberry coconut combination, but these look simple and delicious!

  4. Vera, these are simple and stunning. Coconut is one of my favorite flavors but unfortunately the hubby is not so enthusiastic, so I rarely get to use it (unless I want to eat whatever it is all by myself!).

  5. A delightful combo! Your tarts look so tempting and pretty!



  6. they look lovely! I would have to replace raspberries for other fruit cause it costs a bomb here =S

  7. They look so delicious!!! I’l bake them for my husband tomorrow: he loves coconut!

  8. Oooh I really want these right now!!
    Fab tarts!

  9. Such an elegant presentation!! Perfect “goodbye berries for the season” treat :)

  10. We’re all going to miss berries… At least you were able to give them such a lovely goodbye!

  11. Hey, Vera, can you tell me what is exactly fresh raspberry puree?Is it puree made just of mashed raspberries or I have to buy it somewhere?

  12. the disappearance of all the berries is INSANELY sad! lovely tarts, though–a fine way to make use of the last of ‘em. :)

  13. Absolutely lovely! I must try making these.

  14. Love the contrast of the raspberries with the filling. They wouldn’t last long in my house!

  15. so sad all of our wonderfully summer fruit will soon no longer be available!

  16. Love both flavors, but have never tried them together. There are gorgeous, Vera!

  17. Lovely tarts, and I love the idea of coconut pastry cream!!

  18. We are almost at the end of the raspberries too, the tart looks fabulous!

  19. Even if they are maybe the last of the season, what a perfect way to enjoy them. These tarts are wonderful!

  20. Coconut pastry cream, that’s something I’m remembering. Love coconut and shall try this for sure.

  21. What delightful filled tartlets!!

    A real treat!

  22. And these….are adorables, love raspberries! xgloria

  23. Beautiful dessert, I love the pictures so much. Have a great Sunday!

  24. Yes you are right… the Summer Season this year was very short and we didnt get the chance to enjoy lots of the fruits due to the changed weather .

    Your tart is awesome delicious….

    I have something special for you check my blog…

  25. Yeah, the mass exodus of berries from the shelves and stands is happening again before our very eyes. I wanted to repeat (after a huge success of the first batch) the recipe, but failed due to a lack of rasps in the place I’ve bought it 3 (!) days before. Sad. Really.

    I don’t usually care much about raspberries, but this season they were in every recipe published on the web since late June (exaggerating a bit maybe) and I had to try some of those.. well your tarts win hands down. It’s just a perfect combination and they look so good, you know they’ll be the perfect dessert.

    One odd thing though – the ganache recipe yielded about twice as much than needed to spread thinly over the shells (and look like in your photos). So either my chocolate is super-efficient, or the ganache recipe would be perfect for 12 shells.

    Thanks for the recipe, delicious as always :>

  26. Perfect combination of coconut and raspberries. Would definitely want to try the recipe out. Thanks


  27. Thank you, everybody, for the kind comments!

    Kornik, the fresh raspberry puree is basically fresh raspberries, pureed in a food processor and put through a fine-mesh strainer to get rid of the seeds. You can also use previously frozen and then defrosted berries for this purpose.

    Rogaty, I’m so glad you gave it a try. My tart pans are rather large, about 4-inch. I wonder maybe yours are a bit smaller, that could explain the ganache leftover.

  28. Mmm, these look good! I love coconut. Do you think you could use all coconut milk instead of part cow’s milk and do you think you could substitute coconut oil for the butter?

    Dairy-free pastry cream is not so easy to get quite right . . .

  29. That could not be prettier! Coconut pastry cream, what an amazing idea.

  30. Coconut and raspberries is a favorite combo of mine. It’s so sad the berry season is coming to an end. This was a great post just before the season is completely over.

  31. Laura, thank you! Honestly, I’ve never tried to make it dairy-free. But I think it might work. Another option would be to substitute this cow milk with good-quality soy milk.

    Xiaolu, Cory, thank you for your words!

  32. How do you make that white coconut cream with two eggs?

  33. Amazing, simply amazing! I’m rendered speechless!

  34. I found this recipe this summer when I was browsing your raspberry recipes and have made it twice now. It is the most delicious thing I have ever made! Yum!

  35. Even the most novice of baker can enjoy sweet success by following these step-by-step instructions. Thank you so much!

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