Blackberry Jam and Coconut Custard Tart with Coconut Pâte Sucrée Crust

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Making things sweeter today with this Blackberry Jam and Coconut Custard Tart with Coconut Pâte Sucrée Crust. With two types of filling, this is the tart to rival all others. The crust is a simple pâte sucrée crust (think, sugar cookie and pie dough), but with the addition of flaked coconut, and par-baked to soft golden perfection. Then, after cooling, it’s filled with a layer of homemade blackberry jam that sets just right so you get perfect slices every time with no mess. The goodness doesn’t just stop there! The tart is finally finished with a silky smooth coconut milk custard that’s sweet, coconut-y, and luscious. Every bite is perfectly sweet, fruity, coconut-y, and DELICIOUS! There is no better dessert to make this weekend. SO. GOOD.

About The Recipe

Happy Wednesday, everyone!

With the weather the way it’s been lately here in Texas, summer feels FOREVER away. Rain and clouds almost every day. Last week, we had to wear jeans and sweaters! It almost felt like winter again. Not as cold, but it was definitely too cold for May.

So, to bring some warm summery/spring vibes back into our kitchen, we came up with this tart!

My mom and I have been wanting to make another tart since our Chocolate and Hazelnut Tart back in February. They’re so pretty and so simple to make! Though, I’ll be honest, the flavors for this tart were inspired by things we needed to use up in our fridge and pantry!

We had one can of coconut milk leftover from our Coconut Custards, plus lots of blackberries in our fridge that needed to be eaten soon. So, of course, the first thing we thought of was a blackberry jam. It’s something the whole family loves!

Then, with the custards still fresh on our mind with the coconut milk, it just seemed like a great combination! Then, for our tart shell, very last minute, we decided to toss some coconut into the crust.

The crust is honestly so good, we made cookies with the leftovers and just ate those while we waited for the tart to set! Though, once this tart sets, it’s just so unbelievably delicious.

Every bite is silky smooth, fruity, coconut-y, perfectly sweet, with a wonderful crunch coming from the tart. If you’ve been looking for an easy dessert to enjoy this spring and summer, you definitely need to try this blackberry coconut tart!

Reasons You Will Love This Blackberry Coconut Tart

• Super simple to make!
• The crust tastes like a coconut sugar cookie.
• The jam is only THREE ingredients.
• Ready in 3-4 hours.
• Elegant and effortlessly beautiful.
• Truly a crowd pleaser!

Equipment Needed

• Small Saucepan
• Wooden Spoon
• Glass Bowls
• Fine Meshed Sieve
• Food Processor
• 9 Inch Tart Pan
• Sheet Pan

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Blackberry Jam:

• Fresh or Frozen Blackberries
• Granulated Sugar
• Lemon Juice

For The Crust:

• All-Purpose Flour
• Powdered Sugar
• Unsweetened Dried Shredded Coconut
• Baking Powder
• Salted Butter
• Egg Yolks
• Vanilla Extract

For The Coconut Custard:

• Coconut Milk
• Large Eggs
• Granulated Sugar
• Cornstarch
• Salted Butter
• Vanila Extract

How To Make Blackberry Coconut Tart

Step 1: Make the jam

Combine blackberries, sugar, and lemon juice in a large pot. Cook over medium-low heat for 20 minutes, or until jam starts to thicken. Let cool slightly.

Using a fine meshed sieve, strain the jam into a clean glass bowl. Set aside.

Step 2: Make the crust

In the bowl of a food processor fitted with the dough blade, combine flour, sugar, baking powder, and coconut. Pulse to combine.

Add butter a few tablespoons at a time, pulsing until no large chunks of butter remain.

Add the eggs and vanilla and mix until the mixture comes together to form a smooth dough.

Step 3: Roll out, freeze, and bake

Turn out onto a piece of parchment paper and roll out into a circle that is ¼ inch thick.

Fit crust into tart pan, gently pressing out air bubbles. Remove any excess dough.

Cover with plastic wrap and freeze for 15-20 minutes. Remove crust from freezer and bake until it just starts to develop a tiny bit of color, about 16 minutes. Set aside to cool.

Step 4: Make the custard

Whisk egg yolks and whole egg.

Sift in cornstarch and sugar. Whisk into yolks.

Heat coconut milk just until it starts to bubble around the edges.

Carefully pour into egg yolk mixture, whisking constantly.

Return mixture to saucepan. Cook over medium low heat, stirring constantly, until mixture thickens, about 10-12 minutes. Remove from heat.

Add butter and vanilla and stir until butter is melted.

Spoon into a clean bowl and refrigerate until cool.

Step 5: Assemble

Spoon jam and custard into separate piping bags.

Spread jam in bottom of crust. Top with coconut custard. Chill to set.

Decorating Ideas

The wonderful thing about tarts is, not only do they taste delicious, but they can be SO much fun to decorate! You can keep it simple or go all out. The list below is a few of our favorite ways to decorate this tart.

• Lightly drizzled with melted white chocolate
• Topped with toasted coconut
• Fresh blackberries
• Edible flowers

Best Coconut Milk To Use

We used canned coconut milk for this recipe, but if you have coconut milk (like Silk), you can use that as well! Just make sure that it’s unsweetened coconut milk.

Can I Use Frozen Blackberries For The Jam?

Absolutely! You can easily sub in frozen blackberries. Just be sure that their thawed before you start cooking with them!

What To Serve With This Blackberry Coconut Tart

Looking for something to make this tart extra special? No worries! We’ve got you covered. Here’s a few of our favorite things to serve alongside this delicious tart.

• Chantilly Cream
• Vanilla Ice Cream
• Lavender Ice Cream
• Fresh Berries

How To Store

Once this tart is set, you can easily keep this tart in the fridge for about 3 days. Tarts don’t last very long, so keep this in mind before baking! Also, if you are making this tart ahead of time, try brushing the bottom of the tart very lightly with melted white chocolate before placing the fillings in! Once the chocolate sets, it keeps the jam from bleeding into the crust.

Expert Tips

• When making the jam, remember that, as it cools, it will thicken!
• If you would rather have smaller pieces of coconut in crust, use the metal blade to mix dry ingredients! Then, switch to dough blade.
• Be careful to not overwork the tart dough.
• Don’t skip greasing and flouring the tart pan!
• Instead of rolling out the dough, you can actually press it into the pan. If you do this, use a greased metal cup measure to help level the dough and get the sides straight.
• Do not to over bake the crust!
• If tart crust puffs during baking, gently prick with a fork and lightly press down.
• Try to get the layers as even as you can. An offset spatula works really well!

When you make this Blackberry Jam and Coconut Custard Tart with Coconut Pâte Sucrée Crust, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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