Coconut and berry fruit tarts - crisp coconut pastry with coconut pastry cream and fresh berries.

Coconut And Berry Fruit Tarts

Servings 6 tarts


Coconut Pastry:

  • 200 g (1 +2/3 cup) plain flour
  • 30 g (1/3 cup) desiccated coconut
  • 30 g (1/4 cup) icing (powdered) sugar
  • 1/4 tsp salt
  • 110 g (1 stick) cold, unsalted butter diced
  • 1 large egg yolk
  • 1-2 Tbsp ice cold water

Coconut Pastry Cream:

  • 400 ml (1 14oz can) full fat coconut milk
  • 1 large egg
  • 4 large egg yolks
  • 40 g (1/3 cup) cornflour (cornstarch)
  • 100 g (1/2 cup) sugar
  • 1/2 tsp vanilla extract
  • 450 g (1 lb) fruit of your choice to top


  1. 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.
  2. Add the egg yolk and blend again. Then, with the motor running, gradually add just enough cold water so that the pastry comes together.
  3. 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.
  4. 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 8-9cm/3.25-3.5in tart tin, pressing it right into the corners and leaving the excess pastry overhanging. Repeat for the rest of the pastry.

  5. 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.

  6. 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.
  7. 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.
  8. 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).
  9. To make the pastry cream, whisk together the egg, egg yolks, cornflour, sugar and vanilla extract in a heatproof bowl until thick and pale.

  10. Place the coconut milk in a pan and heat until just boiling. Gradually pour the hot coconut milk into the egg mixture, whisking constantly.
  11. Return the mixture to the pan and place over a medium heat. Whisk constantly until the mixture thickens and comes up to the boil; continue to cook for a couple more minutes while whisking to cook out the flour then pour into a clean bowl, cover with clingfilm directly on the surface then refrigerate until cold (or overnight, or up to a couple of days).
  12. To assemble the tarts, give the pastry cream a quick whisk with a balloon whisk until smooth (it will be very thick at first). Remove the pastry cases from the tins.
  13. 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.