Irresistible Coconut and Berry Fruit Tarts: A Perfect Summer & Vegan Delight

As the vibrant colours of summer paint our days, there’s an undeniable joy in savouring the season’s fresh produce. For me, that means an abundance of luscious berries! My kitchen is perpetually stocked with these tiny jewels, both fresh in the fridge and frozen for later, because honestly, I can never get enough. While I adore eating them straight from the punnet, the peak of berry season also inspires me to transform them into delightful baked treats. These enchanting coconut and berry fruit tarts are a testament to that inspiration – an elegant and incredibly delicious way to showcase fresh, seasonal berries. They are absolutely perfect for an upscale afternoon tea, a charming garden party, or simply to brighten a mundane Tuesday afternoon.

Why These Coconut & Berry Fruit Tarts Will Become Your New Favourite

These individual tartlets are more than just a dessert; they are a harmonious blend of textures and tropical-inspired flavours. Each tart begins with a perfectly crisp shortcrust pastry base, uniquely enhanced by the inclusion of desiccated coconut. This simple addition not only contributes to an extra-crisp texture but also imparts a subtle, aromatic coconut flavour that beautifully complements the sweet-tart berries. The shells are then generously filled with a velvety-smooth coconut pastry cream, a dairy-free rendition of the classic crème pâtissière, offering a rich, creamy consistency and a delightful tropical twist. Finally, a colourful medley of fresh, ripe berries crowns each tart, providing a refreshing burst of natural sweetness and a hint of tanginess that perfectly balances the overall richness.

Embrace Variety: Creative Fruit Topping Ideas

While fresh berries are a classic and visually stunning choice for these tarts, their inherent versatility invites you to explore a world of fruit toppings. Feel free to experiment based on seasonality, availability, or simply your personal preferences. If you’re yearning for a truly tropical escape, consider topping these tarts with a vibrant combination of diced mango, juicy pineapple chunks, tangy kiwi slices, and a finishing drizzle of passion fruit pulp. The exotic flavours would undoubtedly transport your taste buds to a sun-drenched paradise. For more tropical inspiration, you might enjoy exploring this tropical fruit tart recipe I’ve shared previously, offering another delightful way to infuse your baking with island vibes. Don’t hesitate to mix and match; a blend of stone fruits in summer or even thinly sliced citrus in winter could also create stunning and delicious variations.

The Art of Crafting Crisp Coconut Pastry Shells

The foundation of an exceptional fruit tart truly lies in its pastry, and our coconut pastry recipe is meticulously designed for both incredible flavour and a delightfully crisp texture. By artfully integrating desiccated coconut directly into the shortcrust dough, we achieve an unparalleled crispness that steadfastly supports the creamy filling without becoming soggy. This thoughtful addition also infuses the pastry with a wonderful, subtle coconut aroma and taste, enhancing the entire dessert experience. The journey to perfect pastry begins with using cold ingredients, particularly a high-quality cold vegan block butter. Keeping the butter chilled is paramount for inhibiting gluten development and ensuring a tender, flaky, melt-in-your-mouth crust. Dicing the butter into small pieces and swiftly blending it with the dry ingredients until the mixture resembles fine breadcrumbs helps create those coveted layers of flakiness.

A secret weapon in our pastry recipe is a tablespoon of vodka. While entirely optional, vodka has a unique ability to inhibit gluten formation more effectively than water, resulting in an even more tender and remarkably manageable dough. Crucially, the alcohol evaporates completely during baking, leaving behind no discernible taste, only superior texture. Following this, just a small amount of ice-cold water is gradually introduced to bring the dough together. The golden rule here is to handle the dough minimally; overworking it will develop the gluten, leading to a tough, less desirable crust. After gently shaping the dough into a disc and chilling it thoroughly, it becomes wonderfully pliable and easy to roll out into perfectly sized shells for your individual tart tins. Blind baking these pastry shells is a non-negotiable step. This critical process ensures the pastry is fully cooked, wonderfully crisp, and forms a robust, stable base, perfectly prepared to cradle the rich and creamy coconut pastry filling.

Mastering the Velvety Coconut Pastry Cream

At the very heart of these exquisite tarts lies the incredibly smooth, rich, and intensely flavourful coconut pastry cream. By intelligently substituting traditional dairy milk with full-fat coconut milk, we elevate the classic crème pâtissière into a wonderfully decadent, naturally dairy-free alternative boasting an exquisite tropical essence. This thoughtful swap not only imbues the cream with a remarkable depth of flavour but also lends it an irresistibly silky and luscious texture that truly sets it apart. The beauty of this coconut pastry cream extends beyond these tarts; it’s an incredibly versatile creation. Once you’ve mastered its preparation, you’ll find countless applications – imagine it as a luxurious filling for fluffy cakes, flaky pies, elegant eclairs, or even light-as-air doughnuts! Indeed, the mere thought of coconut-filled doughnuts instantly sparks new culinary inspiration, a delightful experiment to bookmark for another day.

Creating this creamy filling involves a straightforward yet precise technique. Cornflour (cornstarch) serves as our essential thickening agent. The process begins by gradually whisking in the soya milk, followed by the full-fat coconut milk, granulated sugar, and a generous splash of vanilla extract, ensuring a completely smooth and lump-free base before any heat is applied. The mixture is then gently heated over a low-medium flame, requiring constant stirring with a whisk to prevent scorching and to encourage even thickening. As the cream begins to gently bubble and visibly thicken, it’s crucial to whisk it vigorously for approximately a minute. This ensures the cornflour is fully cooked out, guaranteeing a stable, smooth, and delicious cream, while paying close attention to scraping the edges and bottom of the pan. You’ll know it’s perfectly ready when, after stopping stirring for a few seconds, large bubbles rise and burst on the surface. The final flourish involves removing the pan from the heat and stirring in the vegan block butter until it’s completely melted and thoroughly combined, contributing an extra layer of richness and a beautiful, glossy finish. Pour the warm pastry cream into a clean bowl and immediately cover its surface directly with clingfilm (plastic wrap) to prevent a skin from forming as it cools. Refrigerate until it is thoroughly cold and set, which can take several hours, ideally overnight, or even up to two days for maximum convenience.

The Magic of Make-Ahead: Effortless Entertaining

One of the most compelling advantages of these delightful coconut and berry fruit tarts is the remarkable convenience they offer, making them an ideal choice for special gatherings, impromptu celebrations, or simply for a relaxed weekend indulgence. The ingenious aspect is that almost all the intensive preparation can be completed a full day or two in advance! You can expertly bake the crisp coconut pastry cases and prepare the luscious, velvety coconut pastry cream well ahead of time. This thoughtful make-ahead strategy significantly reduces stress and last-minute rush on the day of serving, granting you more precious time to enjoy the company of your guests or simply to unwind.

When it’s finally time to serve these beauties, the process is wonderfully straightforward: simply retrieve your pre-baked pastry shells and chilled, re-whisked cream from the refrigerator, fill each case with the exquisite coconut cream, and artfully arrange your vibrant fresh fruit toppings. It truly is that easy! However, for an unparalleled experience in terms of freshness and texture, it is highly recommended to assemble and serve the tarts on the same day. While the individual components—the crisp pastry cases and the creamy filling—store beautifully, the assembled tarts are at their absolute peak when the pastry retains its ultimate crispness and the fruit is at its freshest and most vibrant. By keeping this in mind, you’ll ensure a truly memorable and delightful dessert experience for all.

Expert Tips for Achieving Perfect Coconut & Berry Tarts Every Time

• Maintain Cold Ingredients for Pastry: For the flakiest, most tender pastry, ensure your vegan block butter and any water used are ice cold. This is crucial for preventing the butter from melting too quickly and for minimizing gluten development.
• Avoid Overworking the Pastry: Mix the pastry dough only until it just comes together. Excessive handling or kneading will develop the gluten, resulting in a tough, unappealing crust.
• Crucial Chilling Times: Don’t skip chilling the pastry dough. It allows the butter to firm up, preventing the pastry from shrinking excessively during baking, and makes the dough much easier to roll and handle.
• Blind Baking is Non-Negotiable: This step is essential for ensuring the pastry cooks through completely, remains wonderfully crisp, and prevents a soggy bottom once the creamy filling is added. Always line your tart cases with baking parchment or good quality clingfilm and weigh them down with baking beans or dry rice.
• Achieving Perfect Pastry Cream Consistency: Whisk the pastry cream mixture constantly while it cooks to prevent lumps from forming and to avoid scorching the bottom of the pan. Once it begins to visibly thicken, whisk vigorously for at least a minute to ensure the cornflour is fully activated and cooked out.
• Preventing a Skin on the Cream: To keep your pastry cream perfectly smooth, immediately after pouring it into a bowl, cover its surface directly with clingfilm (plastic wrap) or a piece of parchment paper. This prevents a thick skin from forming as it cools.
• Re-whisk Before Assembly: Chilled pastry cream will be very firm and almost gel-like. Before filling your tart shells, give it a thorough whisk with a balloon whisk, an electric mixer, or a stand mixer fitted with a paddle attachment until it transforms back into a silky-smooth, creamy, and spreadable consistency.
• Use a Sharp Serrated Knife for Trimming: For a clean, professional finish on your baked tart shells, use a very sharp serrated knife to carefully trim off any excess pastry around the edges while the shells are still slightly warm and easy to handle.
• Assemble Fresh for Best Results: While many components can be prepared in advance, for the absolute best taste, texture, and visual appeal, assemble your tarts on the same day you plan to serve them.

These delightful coconut and berry fruit tarts were originally developed with inspiration for DIYs, a fantastic online resource brimming with awesome craft and recipe ideas. I highly recommend checking them out for more creative culinary and crafting inspiration!

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5 from 6 votes

Coconut And Berry Fruit Tarts

Course Dessert

Cuisine baking

Keyword tart

Servings 6 tarts

Author Domestic Gothess

Ingredients

Coconut Pastry:

• 200 g (1 + ⅔ cup) plain flour
• 30 g (⅓ cup) desiccated coconut
• 30 g (¼ cup) icing (powdered) sugar
• ¼ teaspoon salt
• 110 g (1 stick) cold vegan block butter diced
• 1 Tablespoon vodka (optional)
• 1-2 Tablespoons ice cold water

Coconut Pastry Cream:

• 400 ml (1 14 oz can) full fat coconut milk
• 100 ml (⅓ cup + 4 teaspoons) soya milk
• 60 g (½ cup) cornflour (cornstarch)
• 100 g (½ cup) sugar
• 1 teaspoon vanilla extract
• 60 g (¼ cup) vegan block butter
• 450 g (1 lb) fruit of your choice to top

Instructions

• To begin making the coconut pastry, combine the plain flour, desiccated coconut, icing (powdered) sugar, and salt in a food processor. Pulse a few times to ensure all the dry ingredients are thoroughly mixed. Add the cold, diced vegan block butter and blitz until the mixture achieves the consistency of fine breadcrumbs.
• Incorporate the optional tablespoon of vodka (which helps create a tender, flaky pastry) and blend again briefly. Then, with the food processor motor running on a low speed, gradually add just enough ice-cold water, typically 1-2 tablespoons, until the pastry dough starts to come together into a cohesive ball. Be cautious not to add too much water.
• Carefully tip the pastry dough out onto a clean, lightly floured worksurface. Gently bring the dough together with your hands, forming it into a flat disc. Avoid overworking the dough, as this can develop gluten and make the pastry tough. Wrap the disc tightly in clingfilm (plastic wrap) and place it in the refrigerator for at least 30 minutes, or up to an hour, to allow the butter to firm up and the gluten to relax.
• Once chilled, divide the pastry dough into six equal pieces, shaping each one into a small ball. On a lightly floured surface, roll out each ball into a round approximately 3-4mm thick and large enough to fit your 8-9 cm (3.25-3.5 inch) tart tin. Carefully press the pastry into the tin, ensuring it fits snugly into all the corners and sides. Leave any excess pastry overhanging the edges for now; this will be neatly trimmed later. Repeat this process for the remaining pastry portions.
• Using a fork, meticulously prick the base of each pastry case all over. This crucial step prevents the pastry from puffing up excessively during baking. Place the filled tart tins onto a baking sheet. Pop the entire baking sheet into the freezer for a quick fifteen minutes (or into the refrigerator for thirty minutes if freezer space is limited). This pre-chill helps the pastry hold its shape during blind baking. While the pastry chills, preheat your oven to 180°C/350°F/gas mark 4.
• Line each chilled tart case with either a perfectly cut round of baking parchment or a double layer of good quality clingfilm. Fill these liners with baking beans or dry rice to weigh down the pastry and prevent it from rising. Bake the tarts in the preheated oven for 15 minutes. After this initial blind bake, carefully remove the baking beans/rice and the parchment/clingfilm.
• Return the partially baked tart cases to the oven for an additional 10-15 minutes, or until the bases are a beautiful pale golden color and feel firm to the touch. It’s important to monitor them closely; if the edges begin to brown too quickly before the middle is fully cooked, you can gently cover them with small strips of tin foil to prevent over-browning.
• Once thoroughly baked, remove the tart cases from the oven and allow them to cool slightly until they are comfortable enough to handle. While still warm, use a very sharp serrated knife to carefully trim off any excess pastry from the edges, creating a clean, crisp, and professional finish. Once completely cold, these unfilled tart cases can be stored in an airtight container for up to a couple of days until needed.
• To prepare the luscious coconut pastry cream, begin by placing the cornflour in a medium-sized saucepan. Gradually whisk in the soya milk until the mixture is completely smooth and lump-free, then follow by whisking in the full-fat coconut milk, granulated sugar, and vanilla extract. Ensure all ingredients are thoroughly combined before proceeding to heat.
• Place the saucepan over a low-medium heat and stir the mixture constantly with a whisk. Continue to stir until the cream gradually comes to a gentle boil and visibly thickens. Once it begins to thicken, whisk it vigorously for approximately one minute, making sure to scrape the bottom and edges of the pan to prevent any sticking or scorching. You’ll know it’s perfectly cooked when, if you pause stirring for a few seconds, a few large bubbles rise to the surface and pop, indicating the cornflour has been fully cooked out.
• Remove the pan from the heat. Add the vegan block butter to the hot cream and stir until it has completely melted and is fully incorporated, creating a beautifully smooth and glossy finish. Pour the warm pastry cream into a clean bowl. Immediately cover the surface of the cream directly with clingfilm (plastic wrap) to prevent a skin from forming as it cools. Refrigerate until thoroughly cold and set, which can take several hours, ideally overnight, or up to two days for convenience.
• To assemble your exquisite tarts, remove the chilled pastry cream from the refrigerator. It will be very thick and firm at this stage. Give it a vigorous whisk with a balloon whisk, an electric mixer, or a stand mixer fitted with a paddle attachment until it becomes wonderfully smooth, light, and creamy again. This re-whisking step is essential for achieving the perfect filling consistency.
• Spoon a generous amount of the re-whisked coconut pastry cream into each pre-baked tart case. Carefully spread the cream evenly to create a level surface. Finally, artfully arrange your chosen selection of fresh fruits on top of the cream, creating a visually stunning and delicious display. Serve these exquisite tarts immediately. For the absolute best taste and texture, keep any remaining assembled tarts refrigerated and enjoy them on the very same day they are put together.

Enjoy creating these beautiful and delicious coconut and berry fruit tarts. They are a testament to simple, fresh ingredients coming together to form an unforgettable dessert that’s perfect for sharing, or simply treating yourself!