BAKERS TABLE

Blackberry Coconut Tart

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. Every bite is perfectly sweet, fruity, coconut-y, and DELICIOUS! There is no better dessert to make this weekend.

4 Quick Tips For This Blackberry Coconut Tart

01 When making the jam, remember that, as it cools, it will thicken!

02 Be careful to not overwork the tart dough.

03 Don’t skip greasing and flouring the tart pan!

04 Try to get the layers as even as you can.

White Line

Combine blackberries, sugar, and lemon juice in a small saucepan. Cook and stir until jam is thickened.

01

Strain through fine meshed sieve into clean bowl.

02

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

03

Add butter, a couple of slices at a time, pulsing after each.

04

Add egg yolks, and vanilla. Pulse until dough comes together.

05

Turn out onto a piece of parchment paper. Press into a circle. Roll out into a circle that is ¼" thick.

06

Fit crust into tart pan, gently pressing out air bubbles. Cover with plastic wrap. Freeze for 15-20 minutes.

07

Remove crust from freezer and bake until it just starts to develop a tiny bit of color, about 16 minutes.

08

Whisk egg yolks. Sift in cornstarch and sugar. Whisk into yolks.

09

Heat coconut milk just until it starts to bubble around the edges. Carefully pour into egg yolk mixture.

10

Cook over medium low heat, stirring constantly, until mixture thickens, about 10-12 minutes.

11

Add butter and vanilla. Stir until butter is melted.

12

Spoon into a clean bowl and refrigerate until cool.

13

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

14

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