|One of my favorite desserts and being Easter was two days |
Tart Dough Recipe Click Here
Coconut Cream Filling Click Here
1 tart shell baked
1 coconut cream pie filling recipe
1/2 triple berry topping by smuckers or use my recipe below
1/2 cup toasted coconut ( see directions under coconut cream pie filling recipe above)
1 shot Chambord (optional)
regular sweetened coconut for garnish
In a cooled premade and cooked tart shell, brush with Chambord. Spread with the triple berry sauce to the bottom crust. Top with coconut cream pudding, sprinkled with toasted coconut. Top with whipped topping or real whipped cream. Garnish with mounds of white sweet coconut.
In this picture of the slice, you will see some jelly beans on top, it was one of our Easter desserts...
Triple Berry Sauce Recipe:
1 cup raspberries
1 cup blackberries
1 cup blueberries
pinch of cinnamon
1/2 cup sugar add more or less to taste
Pulse all ingredients in a blender or food processor, for just a few seconds, allow some chunks to remain. This sauce can be used for many purposes, pancakes, waffles, ice cream, etc.