August 10, 2021

Creamy Coconut Tart with Summer Berries

Creamy Coconut Tart with Summer Berries is one of our favorite summer desserts. I love this tart for several reasons. First of all, it only takes about thirty minutes of hands on time to make this tart. Secondly, since this is a chilled dessert, it’s perfect for serving on a hot summer day. And, lastly, I love how versatile this tart is. Because, if you don’t like coconut, just replace the coconut milk with more whole milk. And, leave out the sweetened coconut flakes. Then, you’ll have an equally scrumptious vanilla tart.

The Equipment I Used

A Tart Pan- I used an 11 by 7 rectangular tart pan with a removeable bottom.
A Food Processor- This is for blending the canned coconut milk. You could also use a blender. I also used it to crush my wafer cookies.
An Electric Mixer- You’ll need this to whip the cream.
A Food Scale- For perfect results every time, I recommend weighing your sugar.

The Ingredients Needed for Creamy Coconut Tart with Summer Berries

Chocolate Wafer Cookies- I used the Nabisco brand.
Butter- Use unsalted butter.
Coconut- You’ll need sweetened coconut flakes.
Milk- Be sure and use whole milk.
Coconut Milk- Use full fat coconut milk.
Eggs- You’ll need 5 large egg yolks.
Cream- Be sure and use heavy cream.

How I Made my Tart

First, I pulverized my cookies in the food processor. Be sure to get your crumbs crushed very finely.
Next, I pressed the cookies into the bottom of the pan, and up the sides. Be sure to press those crumbs in evenly and well.
Then, I toasted the coconut in the oven. This burns very easily, so watch it closely.
Next, I made the coconut pudding. Be sure to whisk this constantly.
Finally, I added the whipped cream and chilled the tart for two hours.

If you love coconut, you need to make this luscious Creamy Coconut Tart with Summer Berries.

Creamy Coconut Tart with Summer Berries

A chocolate wafer cookie crust filled with coconut pudding and whipped cream.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

ChillingTime: 2

Total Time 2 45

Servings slices

Equipment

11 by 7 tart pan with a removeable bottom
an electric mixer
a blender or food processor

Ingredients

9 ounces Nabisco chocolate wafer cookies
7 tbsp. melted unsalted butter
1½ cups sweetened coconut flakes
2 cups raspberries and blackberries
1½ cups heavy cream
4 tsp. granulated sugar

For the Coconut Pudding:

½ cup granulated sugar (100g)
¼ cup cornstarch (32g)
¼ tsp. salt
1½ cups whole milk
1 cup full fat coconut milk, processed in the blender or food processor until smooth
5 large egg yolks
3 tbsp. unsalted butter
2 tsp. vanilla extract

Instructions

Preheat the oven to 350 degrees.
In a food processor, grind up all the cookies. You could also put them in a zip lock bag and pound them with a rolling pin. Put the cookies in a big bowl long with the butter. Combine until fully mixed.
Press this mixture on to the bottom of the tart pan, and up the sides of the pan. Bake for 12 minutes, and then cool it completely on a wire rack.
Next, spread the coconut out on a sheet pan and toast it for five minutes.
Then, make the coconut pudding: In a three quart saucepan whisk together the sugar, cornstarch, and salt. Slowly whisk in the milks. Then, whisk in the yolks. Whisking constantly, cook over low heat, until the mixture comes to a simmer. Cook and stir for one minute. Remove from the heat and add the butter, vanilla, and one cup of the toasted coconut.
Pour the pudding into a shallow dish, cover with plastic wrap, and chill it for 15 minutes. Then, pour it into the tart pan. Cover it with plastic wrap and chill for two hours.
In an electric mixer, on high speed, beat the heavy cream and sugar, just until swirls of cream form, and a peak is formed when the beater is removed. Spread this over the top of the tart. Sprinkle the rest of the coconut on the tart. Serve the tart with the berries.