Blackberry Jam and Coconut Custard Tart with Coconut Pâte Sucrée Crust

overhead shot of cut coconut blackberry with slice beside on white plate, with butterfly cookie and tulip cookie, fresh blackberries, forks, and purple flowers

Blackberry Jam and Coconut Custard Tart with Coconut Pâte Sucrée Crust

Sweet, summery, and SO delicious. This Blackberry Jam and Coconut Custard Tart with Coconut Pâte Sucrée Crust is easy to make and truly a crowd pleaser.

Course: Desserts

Cuisine: American

Prep Time: 1

Cook Time: 50

Chilling Time: 1 30

Total Time: 3 20

Servings:

Calories: 463kcal

Ingredients

Blackberry Jam

2 cups blackberries
½ cup sugar
2 Tablespoons lemon juice

Coconut Pâte Sucrée

1 cup all purpose flour*
½ cup powdered sugar
3/16 teaspoon baking powder
¼ cup unsweetened dried coconut
5 Tablespoons salted butter sliced and cold
2 large egg yolks
¾ teaspoons vanilla extract

Coconut Custard

1 large egg room temperature
3 large egg yolks room temperature
4 Tablespoons cornstarch
½ cup granulated sugar
1¾ cups coconut milk** (13.5-oz can)
2 Tablespoons salted butter room temperature
1¼ teaspoons vanilla extract

Instructions

Blackberry Jam

Combine blackberries, sugar, and lemon juice in a small saucepan.
Cook over medium heat, stirring to break up blackberries, until sugar is melted.
Continue cooking and stirring until jam is thickened.
Set aside to cool slightly.
Strain through fine meshed sieve into clean bowl.

Coconut Pâte Sucrée

Spray 9-inch tart pan with baking spray. Set aside.
In the bowl of a food processor fitted with the dough blade, combine flour, sugar, baking powder, and coconut.
Process to mix.
Add butter, a couple of slices at a time, pulsing after each.
Add egg yolks, and vanilla.
Pulse until dough comes together.
Turn out onto a piece of parchment paper.
Press into a circle.
Cover with another sheet of parchment.
Roll out into a circle that is ¼" thick.
Fit crust into tart pan, gently pressing out air bubbles.
Cover with plastic wrap.
Freeze for 15-20 minutes.
While crust is chilling, heat oven to 350° F.
Remove crust from freezer and bake until it just starts to develop a tiny bit of color, about 16 minutes.
Set aside to cool.

Coconut Custard

Whisk egg and egg yolks.
Sift in cornstarch and sugar.
Whisk into eggs.
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.
Stir until butter is melted.
Spoon into a clean bowl and refrigerate until cool.

Assembly

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

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

**1 3/4 cups of coconut milk = one 13.5 oz can

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 not to 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!

Nutrition