Berry Tart with Coconut Cream

Berry Tart with Coconut Cream: A Deliciously Refreshing Dessert

If you’re looking for a dessert that’s both refreshing and decadent, this Berry Tart with Coconut Cream is your answer! With a buttery, crisp crust and a silky coconut cream filling, topped with a medley of fresh berries, this tart offers a combination of textures and flavors that will make it a new favorite in your dessert rotation. Perfect for special occasions, summer gatherings, or whenever you need a treat that’s as beautiful as it is delicious!

Why You’ll Love This Berry Tart with Coconut Cream

This vegan berry tart is everything you want in a dessert: it’s light, yet indulgent, and offers the perfect balance of sweetness and tartness. The coconut cream filling is rich and velvety, contrasting perfectly with the juicy berries on top. Plus, it’s a no-bake dessert, making it the perfect stress-free option for any occasion. You can also make it ahead of time, so all you need to do is assemble the tart and enjoy!

Fun Flavor Variations For Your Berry Tart with Coconut Cream

Why settle for plain when you can get creative with different flavor combinations:

• Tropical Twist: Top the tart with sliced mango, kiwi, and pineapple for a tropical flair. You can also add a little lime zest to the coconut cream for an extra burst of citrus.

• A Creamy Twist: For a more vanilla-forward flavor, try using my vegan pastry cream in place of the coconut cream!

• Berry Compote: For a more intense berry flavor, make a berry compote with mixed berries, a little sugar, and lemon juice. Spoon this over the tart before serving.

• Chocolate Lovers: Add a layer of melted dark chocolate over the tart crust before filling it with coconut cream for a rich chocolate and berry combination.

• Shortcrust Pastry: For an extra buttery and flaky crust, swap out your typical tart crust for a homemade shortcrust pastry. The rich, melt-in-your-mouth texture pairs perfectly with the smooth coconut cream and fresh berries. To make it, simply blend together flour, plant-based butter, a pinch of salt, and a bit of water to form a dough. Chill it for 30 minutes before rolling out and baking as directed.

Serving Ideas For Your Berry Tart with Coconut Cream

This Berry Tart with Coconut Cream is incredibly versatile and can be used in various ways:

• Extra Creamy and Indulgent: Serve with a dollop of extra coconut cream or a scoop of vegan vanilla ice cream on the side for a creamy finish.

• Add Color and Fresh Mint: Garnish with a mint leaf or a sprinkle of crushed pistachios to add color and texture.

• Refreshing Treat: Pair this dessert with a chilled glass of sparkling wine or iced herbal tea for a light, refreshing treat.

Tips For The Best Berry Tart with Coconut Cream

• Use coconut cream: For the creamiest filling, make sure to use coconut cream for the coconut cream. It will result in a creamy and indulgent cream that pairs perfectly with the tart berries.

• Blind bake the crust: If you’re using a homemade tart crust, make sure to blind-bake it before filling it with the coconut cream to prevent it from getting soggy.

• Berry freshness: The fresher the berries, the better the flavor! Choose ripe, seasonal berries for the best results. Glaze the berries: To give your tart a beautiful glossy finish and a touch of sweetness, lightly glaze the berries with a simple syrup or apricot jam. Heat the jam in a small pan until it becomes liquid, then brush it over the top of the berries. This will add a subtle shine and enhance the visual appeal of your tart!

The Final Bite

This Berry Tart with Coconut Cream is the perfect vegan dessert to make for a crowd or to treat yourself on a warm afternoon. With its flaky crust, creamy filling, and vibrant berry topping, it’s a dessert that delivers on flavor and beauty. Whether you’re serving it for a special celebration or just because it’s sure to impress. Enjoy! Leave a comment below to share your experience and any tips you may have for making this Berry Tart with Coconut Cream even more delicious!

Print Recipe

Berry Tart with Coconut Cream

This Berry Tart with Coconut Cream is a vibrant, refreshing dessert featuring a flaky crust, luscious coconut cream, and a colorful medley of fresh berries.

Prep Time30 minutes mins

Cook Time15 minutes mins

Chilling Time2 hours hrs

Course: Dessert, Pastry

Cuisine: French

Keyword: Baking, Pastry, Refreshing, Sweet Treat

Servings: 12

Equipment

• Tart Tin or Pie Pan
• Medium Pot
• Whisk
• Small Pot
• Fine-Mesh Sieve
• Pastry Brush

Ingredients

Shortcrust Pastry

• 1 batch Shortcrust Pastry*

Coconut Cream

• 2 13 oz Cans Coconut Cream Both the solid cream and liquid
• ⅓ cup Cornstarch
• ½ cup Cane Sugar
• 1 tsp Vanilla Extract or Vanilla Bean Paste

Fruit Topping

• 4 cups Berries, like strawberries, blueberries, raspberries, and blackberries
• ½ cup Apricot Jam You can use other jams here, just note the darker the color the more it will impact / darken the color of the fruit.
• 2 tbsp Water

Instructions

Shortcrust Pastry

• See my Shortcrust Pastry Recipe*

Coconut Cream

• Once the shortcrust is mostly cooled to room temperature, make the custard.
• Place the coconut cream in a medium pot, over low heat until the coconut cream has melted. Turn off the heat.
• Whisk the coconut cream and cornstarch until smooth.
• Turn the heat to medium and add the sugar. Bring to a simmer and whisk, constantly, for about 5 minutes, until thickened.
• Remove from heat and stir in the vanilla.
• Pour the custard into the cooled tart crust. Place a layer of plastic wrap directly touching the top of the custard to prevent a film from forming. Place in the refrigerator to chill for at least 2 to 4 hours or even overnight.

Fruit Topping

• Heat the apricot jam and water in a small pot until the jam has melted and thinned.
• Pour the apricot glaze through a fine-mesh sieve to remove any clumps from your glaze.
• Remove the tart ring and transfer the tart to a serving platter. Arrange the fruit over the cream in your desired design or pattern.
• Use a pastry brush to lightly brush the fruit with the apricot glaze.
• Chill until ready to serve.

Cover the tart and store in the fridge for 2 to 3 days.

Notes

*Shortcrust Pastry