Creamy Coconut Tart with Summer Berries
A chocolate wafer cookie crust filled with coconut pudding and whipped cream.
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.
Tried this recipe?Let us know how it was!