This utterly delicious coconut and blueberry tart features a perfectly crisp shortcrust base, a light and creamy coconut filling, and plenty of fresh, juicy blueberries. The coconut flavour is delicate and doesn’t overpower – instead, it pairs beautifully with the berries. You simply have to try it!
Ingredients for the shortcrust pastry:
- 195 g plain flour
- 115 g cold butter, diced
- 1 egg yolk (from a large egg)
- 2 tablespoons icing sugar
- a pinch of salt
- 1 tablespoon cold water
Sift the flour into a bowl, add the butter, and rub or chop together quickly until the mixture resembles breadcrumbs. Add the egg yolk, icing sugar, salt, and water, then quickly bring the dough together (you can also use a food processor). Shape into a ball, flatten slightly, wrap in cling film, and chill in the fridge for at least 1 hour.
Grease and lightly flour a 24 cm tart tin, shaking off any excess flour. Roll out the chilled dough to about 3 mm thickness and line the tin. Chill again for 30 minutes. Prick lightly, then line with baking paper and fill with baking beans (or rice/dried beans).
Preheat the oven to 220°C. Reduce to 190°C and blind bake for 15 minutes. Remove the paper and weights, lower the temperature to 180°C, and bake for a further 10 minutes or until golden and fully cooked. Remove and leave to cool.
Ingredients for the coconut cream:
- 400 g mascarpone, chilled
- 400 g tinned coconut milk, chilled
- 3 tablespoons icing sugar
- 8 g vanilla sugar or 1 teaspoon vanilla bean paste
- 1 tablespoon coconut liqueur
Carefully remove the chilled coconut milk from the fridge, turn the tin upside down, open it, and pour off the coconut water (not needed here – perfect for smoothies). Scoop out the thick coconut cream (about 230 g) into a mixing bowl. Add the mascarpone, vanilla, icing sugar, and coconut liqueur, then whisk until smooth and thick. Do not overwhip—just until combined.
Spread the coconut cream evenly over the cooled tart base.
To finish:
- 350 g blueberries
Scatter the blueberries generously over the coconut filling. Chill in the fridge until ready to serve. Garnish with fresh mint leaves before serving if desired.
Store the tart in the fridge.
Enjoy!
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