Blackberry Coconut Tart

Blackberry season is on and maybe you were also wondering what kind of a cake to make with them, but besides a traditional bundt cake, pound cake and muffins, you didn´t get any other idea. I always get this block with blackberries, but mostly with currants and gooseberries. Therefore, when I saw a recipe for Blackberry Coconut Tart in a magazine I knew I had to make it as soon as I have blackberries. Dough is traditional, but filling is untraditionally baked, made with shredded coconut, butter and eggs, and then fresh blackberries are put on the top. Although there is butter in the filling, you don´t really taste it since the filling is baked, but it nicely holds its shape thanks to the butter. If you make the dough with gluten-free flour, even celiacs can eat it since there is no flour in the filling. Coconut with blackberries is an amazing combination and I think when someone says the combination of blackberries with something, coconut is the first thing that comes in the mind. And if you don´t want traditional blackberry recipes, you definitely should try this tart.

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Blackberry Coconut Tart

Prep Time

45 mins

Cook Time

40 mins

Total Time

1 hrs 25 mins

 

Simple tart with coconut filling and fresh blackberries

Servings: 10 pieces

Ingredients

• Dough:
• 250 g all-purpose flour
• 125 g butter
• 75 g icing sugar
• 1 egg
• A pinch of salt
• 30 ml cold water
• Filling:
• 100 g softened butter
• 100 g icing sugar
• 1 tbsp cornstarch
• 100 g shredded unsweetened coconut
• 2 eggs
• 1 tbsp lemon juice
• 300 g fresh blackberries (+/-, depends on their size)

Instructions

1. Dough:
2. Mix and combine flour with butter, icing sugar, egg, water and salt. Process it using hands or mixer. Put the dough in a refrigerator for an hour.
3. Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Pour the filling on dough.
4. Filling:
5. Beat butter until pale and soft.
6. Add icing sugar, then cornstarch and coconut, mix.
7. Add eggs and lemon juice, mix again.
8. Apply the filling on the raw dough and spread it evenly.
9. Put blackberries on the filling.
10. Bake at 180 degrees for 35 – 40 minutes or until golden brown.
11. Let it cool.

Recipe Notes

• Baking pan - 25 cm
• Recipe adapted from Cuisine Actuelle No. 321

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