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coconut cream tart
Stacey Thimmes - The Sugar Coated Cottage

Coconut Cream Tart with Raspberry Whip

5 from 1 vote
Coconut Cream Tart with Raspberry Whip. Dreamy coconut, crunchy coconut cookie crust and sweet raspberry whipped cream. The perfect tart for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 " tart
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • CRUST:
  • 1 1/2 cups finely crushed Rolled Coconut Cookies or graham crackers.
  • 6 Tbsp butter melted
  • 1/3 cup sugar
  • 2 pinches of salt
  • FILLING:
  • 1 can full fat coconut milk
  • 1/2 cup flaked coconut
  • 1 egg
  • 4 Tbsp sugar
  • 4 Tbsp corn starch
  • 2 tsp vanilla extract
  • seeds from 1 vanilla bean
  • RASPBERRY WHIP:
  • 3/4 cup heavy cream
  • 2 Tbsp raspberry puree or raspberry jam seedless
  • 1 Tbsp powdered sugar
  • GARNISH:
  • Dark chocolate shavings take a vegetable peeler run over edge of dark chocolate bar for shavings
  • Crumbled Rolled Coconut Cookies
  • Drizzle of raspberry puree or jam if too thick add a little water and mix.

Method
 

  1. Pre heat oven to 350 degrees.
  2. Mix the cookie crumbs, butter, sugar and salt together in a bowl.
  3. Pour into 8" round tart pan.
  4. Press with back of hand or cup into tart pan and up the sides as well.
  5. Make sure crust is pressed firmly into place. Bake for 25 minutes.
  6. When done remove from oven to cool.
  7. FILLING:
  8. In sauce pan add the coconut milk, vanilla bean seeds, egg, sugar and cornstarch.
  9. Simmer until mixture thickens, 7-10 minutes, whisking regularly. (see notes)
  10. Once thickened, set aside to cool 10 minutes.
  11. Add in the coconut and vanilla extract, stir, pour into crust.
  12. Cool completely in refrigerator, minimum 4 hours.
  13. WHIP:
  14. Add heavy cream and sugar to mixing bowl, whip until soft peaks form.
  15. Fold in the raspberry puree or jam.
  16. GARNISH:
  17. Spread the whipped cream over the top of the tart.
  18. Sprinkle with crumbled cookies and chocolate shavings. Note: don't sprinkle with cookies until ready to serve or the cookies will get soggy.
  19. Carefully remove from pan and serve.

Notes

Cookies can be crushed finely in a food processor or put cookies in a ziploc bag and crush with a rolling pin.
To make chocolate shavings take a vegetable peeler, run the blade over edge of dark chocolate bar making shavings.
To make 1 1/2 cups crushed cookie crumbs took one whole bag of cookies. If you are going to garnish the top of the tart with broken cookies you will need to buy two bags.
If the coconut cream thickens too fast and curdles (thick and lumpy) pour the hot mixture into a blender and blend on high for 2 minutes, it should go back to normal and you can proceed with the instructions.

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