Raspberry Coconut Tart
Raspberry Coconut Tart is a delightful dessert that combines the sweet and tart flavors of fresh raspberries with the rich, nutty taste of coconut. This tart typically features a buttery pastry crust filled with a mixture of raspberries and a creamy coconut filling, often made with ingredients like coconut milk or shredded coconut. The combination of the juicy raspberries and the smooth coconut filling creates a balanced flavor profile that is both refreshing and indulgent. It is usually baked until golden brown and can be garnished with additional raspberries, coconut flakes, or a dusting of powdered sugar. This tart makes a perfect dessert for summer gatherings or any occasion that calls for a fruity and exotic treat.
Ingredients
- 1 ready-to-roll shortcrust pastry
- 4 cups raspberries
- 1 cup mascarpone
- 1/3 cup powdered sugar
- 1/2 cup shredded coconut
- 1 packet vanilla sugar
Instructions
- Preheat the oven to 356°F.
- Unroll the pastry and place it in a tart pan.
- Cover it with a sheet of parchment paper, then spread baking weights or dried beans on top.
- Bake for 30 minutes. Let it cool.
- Meanwhile, quickly rinse the raspberries, then drain and dry them with paper towels.
- Whip the mascarpone with the powdered sugar, shredded coconut, and vanilla sugar using a manual whisk.
- Fill the baked and cooled pastry with the coconut mascarpone mixture and arrange the raspberries on top.
Video
Notes
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