Coconut Cream Berry Tart

This buttery tart crust is filled with a smooth, delectable coconut filling and topped with triple berry puree and a coconut lover's dream tart.

This Raspberry Coconut Cream Tart is the perfect dessert for Easter or impressive when hosting a dinner party.

The tart requires a buttery tart dough, a coconut pastry cream filling, a coconut, and a triple berry fruit combination.

This is a versatile basic recipe that can change into many different desserts just by adding extract flavors and fruits to the pastry cream.

Our tart recipe can come together quickly with all store-bought ingredients or when it's special and we have only scratch-made bakers, we have both recipe plans below for you to enjoy making.

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Easy Steps

1. Prepare the pastry cream, buttery tart shell, triple berry topping
2. After the crust is cooled, spread the custard, berries, and whipped cream and top with coconut 
3. The tart can be made with store-bought ingredients or all homemade as shown below
4. Various desserts can be made with our basic filling so if coconut isn't a favorite, check out the suggestions we have to make anything from a decadent lemon curd filling to plain custard 

Toppings and Tips

• Substitute a red raspberry pie filling for the fruit layer, peach pie filling, blueberry filling pineapple filling, apple, or strawberry pie filling, 
• Diced fresh fruits IE mango, and fresh diced pineapple go great as an alternative to coconut added to the pastry cream filling
• Make sure the tart crust is completely cooled before building the tart
• Use real whipped cream for your garnish and toasted coconut
• Omit the coconut and add mini chocolate chips to the filling
•  Filling: instead of vanilla, add lemon extract with zest or orange extract with zest
• Make a coconut, chocolate chip, and toasted sliced almond filling
• Drizzle the top with Hot fudge for chocolate lovers or use another ice cream topping to match the filling you've created
• Fill with your favorite stovetop-cooked pie filling or instant pudding
• Mix in cinnamon, raisins, craisins chopped apples and nuts into the custard
• For Toasted Coconut: spread coconut on a paper plate to microwave on high for 30 seconds stir, and repeat until coconut turns a light golden brown, use this as a garnish

Easy Substitutions for Making Coconut Cream Tarts

• buttery tart shell: frozen pie crust, graham cracker crust, chocolate crust, dairy boxed crust
• pudding: boxed coconut pudding, instant pudding, or snack pack puddings
• berry topping: berry pie filling, another pie filling you prefer, fruit ice cream topping 
• whipped cream: canned, whipped topping, heavy cream whipped with sugar

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Decorating Ideas for Holiday Tarts

This delicious raspberry coconut cream tart can be decorated for any holiday theme.


Just add some peeps on tops, chicks, and chocolate Easter eggs, and its the perfect Easter pie.


You can even tint the coconut green!


For Christmas, leave it white coconut to look like snow and add cherries on top and green leaves or red and green coated chocolate candies to make a poinsettia.


For the 4th of July, you will need to add some fresh whole strawberries or raspberries on top with a few blueberries


Get creative this pie will always be a hit all dressed up for the holiday!

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tart recipes, coconut cream recipes, pie crust recipes, pastry cream recipes

French, American

Yield: 10

Author: Claudia Lamascolo

Raspberry Coconut Cream Tart

Homemade buttery tart with triple berry topped coconut pastry filling. Whipped cream and mounds of coconut on top.

Prep time: 25 MinCook time: 1 H & 35 MTotal time: 2 Hour

Ingredients

• Butter Crust:
• 1 1/2 cups AP flour
• 1/4 cup granulated sugar
• 1/2 cup cold butter, cut into small cubes
• 1 large egg
• 1/4 teaspoon salt
• red raspberry seedless jam or Chambord Raspberry Liquor
• Coconut Cream Filling:
• 6 egg yolks
• 1/4 cup cornstarch
• 1/2 cup sugar
• 2 cups milk
• 1/4 cup salted butter
• 1 1/2 cups unsweetened shredded coconut
• 1 teaspoon vanilla
• Triple Berry Topping:
• 1 cup raspberries
• 1 cup blackberries
• 1 cup blueberries
• Optional: pinch of cinnamon
• 1/2 cup sugar add more or less to taste
• Whipped cream homemade or use whipped cream canned from the dairy case at your local supermarket)when serving
• Optional Garnishes: hot fudge sauce for drizzling, toasted coconut garnish for the top, and fresh raspberries

Instructions

1. Preheat the oven to 350 degrees and lightly oil spray a pie plate.
2. Make a homemade butter tart pastry shell (or use store-bought pie crust), bake until lightly browned, then cool completely.
3. Butter Crust:
4. Mix the flour, sugar, and salt with cubed butter with a pastry cutter or fork until it looks like coarse crumbs.
5. Add the egg and mix until it holds together, then flatten the dough.
6. Wrap the dough and place in the refrigerator for around 1 hour.
7. When ready to use roll out and place in a removable bottom tart pan.
8. Poke holes into the tart or pie crust with fork tines.
9. Bake the tart shell 375 for 25 minutes, cool, and fill.
10. Coconut Cream Filling:
11. In a bowl add the egg yolks, sugar, salt, and cornstarch and whisk together just to blend without beating.
12. Heat the milk in a saucepan just until you see little bubbles form on the edges.
13. Pour the egg mixture into the sugar mixture and stir constantly on low heat until it thickens.
14. Add the butter and vanilla blending together.
15. If any lumps you can place the custard into a wire mesh sieve to strain.
16. Fold in the coconut.
17. Assembly:
18. Brush some raspberry-warmed seedless jam in the cooled homemade tart shell or premade and cooled tart shell.
19. Spread the triple berry sauce evenly over the bottom crust.
20. Fill with coconut cream pudding, and sprinkle with more toasted coconut.
21. Top with whipped topping or real whipped cream.
22. Garnish with mounds of white sweet coconut.
23. In this picture of the slice, you will see some jelly beans on top, it was one of our Easter desserts...
24. Triple Berry Sauce Recipe:
25. Place berries into a food mill to remove seeds if desired first.
26. Pulse all ingredients in a blender or food processor, for just a few seconds, and allow some chunks to remain.
27. This sauce can be used for many purposes, pancakes, waffles, ice cream, and cakes.

Notes

Toppings and Tips

• Substitute a red raspberry pie filling for the fruit layer, peach pie filling, blueberry filling pineapple filling, apple, or strawberry pie filling, 
• Diced fresh fruits IE mango, and fresh diced pineapple go great as an alternative to coconut added to the pastry cream filling
• Make sure the tart crust is completely cooled before building the tart
• Use real whipped cream for your garnish and toasted coconut
• Omit the coconut and add mini chocolate chips to the filling
•  Filling: instead of vanilla, add lemon extract with zest or orange extract with zest
• Make a coconut, chocolate chip, and toasted sliced almond filling
• Drizzle the top with Hot fudge for chocolate lovers or use another ice cream topping to match the filling you've created
• Fill with your favorite stovetop-cooked pie filling or instant pudding
• Mix in cinnamon, raisins, craisins chopped apples, and nuts into the custard
• For Toasted Coconut: spread coconut on a paper plate to microwave on high for 30 seconds, stir, and repeat until coconut turns a light golden brown, use this as a garnish

Nutrition Facts

Calories

474.45

Fat (grams)

30.04 g

Sat. Fat (grams)

20.22 g

Carbs (grams)

51.65 g

Fiber (grams)

5.13 g

Net carbs

46.51 g

Sugar (grams)

22 g

Protein (grams)

7.72 g

Sodium (milligrams)

214.82 mg

Cholesterol (grams)

177.7 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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