I have been eating so many berries recently, I've always got a stash of them both in the fridge and in the freezer, I can't get enough! I want to make the most of them while they are still in season as soon enough they will be gone for the Winter. Although most of them just get eaten straight from the tub, I have managed to set a few aside for baking with; these coconut and berry fruit tarts are a wonderful way to serve them and would be perfect for afternoon tea or a garden party, or just because it's Tuesday.
These pretty little tartlets consist of a shortcrust pastry base, to which I added some desiccated coconut which helps make them extra crisp and gives a lovely flavour; they are filled with a creamy coconut pastry cream and topped with a wonderful selection of fresh berries, though you can vary the fruit to suit yourself. If you wanted to go all out tropical then they would also be great topped with diced mango, pineapple and kiwi and some passion fruit. Or check out this tropical fruit tart that I made last year.
Using coconut milk rather than regular milk in the crème pâtissière gives it a really lovely flavour and creamy texture. It is also really versatile and can be used in all of the same ways as regular pastry cream - to fill cakes, pies, eclairs, doughnuts etc etc. (Now I have visions of coconut doughnuts...something to try asap I think!).
The best thing about these tarts is that all the hard work can be done a day or two in advance of serving them – baking the tart cases and making the pastry cream. When it comes to serving them all you need to do is fill each pastry case with the cream and top with fruit, easy! Once they have been filled they are best eaten on the same day though so do bear that in mind.
I originally made these coconut and berry fruit tarts for DIYs, check them out for some awesome craft and recipe ideas.
Coconut And Berry Fruit Tarts
Ingredients
Coconut Pastry:
- 200 g (1 + ⅔ cup) plain flour
- 30 g (⅓ cup) desiccated coconut
- 30 g (¼ cup) icing (powdered) sugar
- ¼ teaspoon salt
- 110 g (1 stick) cold vegan block butter diced
- 1 Tablespoon vodka (optional)
- 1-2 Tablespoons ice cold water
Coconut Pastry Cream:
- 400 ml (1 14 oz can) full fat coconut milk
- 100 ml (⅓ cup + 4 teaspoons) soya milk
- 60 g (½ cup) cornflour (cornstarch)
- 100 g (½ cup) sugar
- 1 teaspoon vanilla extract
- 60 g (¼ cup) vegan block butter
- 450 g (1 lb) fruit of your choice to top
Instructions
- To make the pastry, place the flour, coconut, sugar and salt in a food processor and pulse to mix. Add the butter and blitz until it resembles fine breadcrumbs.
- Add the vodka and blend again. Then, with the motor running, gradually add just enough cold water so that the pastry comes together.
- Tip it out onto a worksurface and bring it together, don't overwork it. Shape the pastry into a disc, wrap in clingfilm and place in the refrigerator for half an hour.
- Divide the pastry into six equal pieces, shape each one into a ball. Roll each ball out on a lightly floured surface and press into a 8-9 cm/3.25-3.5 in tart tin, pressing it right into the corners and leaving the excess pastry overhanging. Repeat for the rest of the pastry.
- Prick the base of each pastry case all over with a fork, place them on a baking sheet and pop it in the freezer (or fridge if it wont fit), for fifteen minutes (or thirty in the fridge) while you preheat the oven to 180°C/350°F/gas mark 4.
- Line each tart case with either a round of baking parchment or a double layer of good quality clingfilm then fill with either baking beans or dry rice. Bake the tarts for 15 minutes then remove the baking beans/rice and parchment/clingfilm.
- Return the tarts to the oven for 10-15 minutes until the bases are a pale golden. You may need to cover the edges with strips tin foil if they start to get too dark before the middle is done.
- Remove from the oven and set aside until cool enough to handle then use a very sharp serrated knife to trim off the excess pastry. Once cold store in an airtight container until needed (will keep for a couple of days unfilled).
- To make the pastry cream, place the cornflour in a pan and gradually whisk in the soya milk followed by the coconut milk, sugar and vanilla extract.
- Place the pan over a low-medium heat and stir constantly until it comes up to the boil and thickens. Once it starts to thicken, whisk it vigorously for about a minute, making sure that you get right into the edges of the pan. When you stop for a few seconds, a few big bubbles should rise to the surface and pop.
- Remove from the heat, add the butter and stir until melted and fully combined. Pour into a bowl, cover with clingfilm directly on the surface then refrigerate until cold (or overnight, or up to a couple of days).
- To assemble the tarts, give the pastry cream a good whisk with a balloon whisk electric mixer or stand mixer fitted with a paddle attachment until it becomes smooth and creamy again. (it will be very thick at first).
- Spoon some of the pastry cream into each tart case and spread it level. Top with your selection of fresh fruits and serve. Keep refrigerated and the tarts are best served on the same day that they are assembled.
Elinor Hill aka Beach Hut Cook
These looks to pretty and shout summer time. Delicious. Elinor x
Elinor Hill aka Beach Hut Cook
These looks to pretty and shout summer time. Delicious. Elinor x
hannahhossack
Thanks Elinor! 🙂
Kate | The Veg Space
How beautiful are these?! What lovely summertime desserts, and love the coconut cream idea. Yum!
hannahhossack
Thanks Kate! The coconut cream is delicious, I could just eat it by the bowlful!
Michelle @ Greedy Gourmet
Summer whizzes past so quickly for me usually that I never even get to eating berries. Packed full of nutrients they're so healthy, even in a luscious dessert like this!
hannahhossack
It does seem to be flying past at an alarming rate! I couldn't let the berries pass me by though!
Choclette
Wow, those photos are just outstanding. So crisp and clear. I feel I could just reach in, pick one of those tarts up and take a bite. That's what I want to do anyway! The coconut cream sounds delicious.
hannahhossack
Thank you! I was very happy with the photos! The coconut cream is really good, it makes a nice change to regular pastry cream 🙂
Kat (The Baking Explorer)
Absolutely stunning! I'm adding this to my round up on uses for egg yolks 🙂
hannahhossack
Brilliant! Thanks Kat 🙂
Liza
Any suggestions on butter substitute in this recipe? Thanks!
Hannah
Hi Liza, Naturli Vegan Block is always my go-to.
Liza
Never heard of it but looks legit! Thank you!
NP
Delicious! Made it for a dinner party and it was a big success. I ended up adding toasted coconut to the top as well. A friend recommended adding an apricot glaze (apricot jam with water) to the top which was a nice addition. But honestly it was a hit on its own.