Raspberry Coconut Cream Tart

This tart is so easy, all made from scratch or you can use all store-bought ingredients.

The tart requires a tart dough, vanilla filling, coconut, and a triple berry fruit combination.

Growing up dad love raspberry jam cupcakes with coconut on top this tart reminds me of all those flavors but elegantly better!

If you're looking for a great dessert for hosting your next dinner party, this one will come together quickly with my suggestions alone but if you do have the time, make one from scratch you won't be sorry.

Just scroll down to the printable recipe card for this easy delicious tart recipe.

Easy Steps

1. Make a tart shell with homemade tart dough or store-bought pie crust
2. After cooled, spread with a layer of raspberry pie filling or make our triple berry sauce homemade in the recipe card
3. Top with coconut cream custard, whipped cream, and coconut

Toppings and Tips

• Substitute a fruit pie filling for the fruit layer  peach pie filling, strawberry pie filling  or use diced fresh fruits IE mango, fresh diced pineapple go great as an alternative with coconut cream filling
• Make sure the tart crust is completely cooled before building the tart
• Use real whipped cream for your garnish and toasted coconutDrizzle the top with Chambord or Hot fudge for chocolate lovers
• Toasted Coconut: spread coconut on a paper plate for microwave on high for 30 stir, repeat until coconut turns a light golden brown, use this as a garnish

Easy Recipe

There are two ways to make this whether you're a baker or not.


Mine is all homemade, but you can make this semi-homemade, you can still experience the great flavors.


Using a buttery homemade tart shell or a store-bought pie shell, boxed coconut pudding, and bottled berry, this pie can be recreated with little ease.


Of course, homemade is always better, but sometimes you can be in such a hurry, the alternative is also delicious.

Ingredients You Will Need!

• Tart Shellhomemade or Store-bought Pie Shell
• Coconut cream homemade pudding or Store-bought
• Coconut
• red raspberry seedless jam
• Triple berry sauce (recipe in the printable card below)
• Whipped cream
• Optional: toasted coconut, real whipped heavy cream, hot fudge sauce, Chambord Liquor (raspberry flavor)

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Decorating Ideas

This delicious raspberry coconut cream tart can be decorated for any holiday theme.


Just add some peeps on tops, chicks, and chocolate Easter eggs, and its the perfect Easter pie.


You can even tint the coconut green!


For Christmas, leave it white coconut to look like snow and add cherries on top and green leaves or red and green coated chocolate candies to make a poinsettia.


For the 4th of July, you will need to add some fresh whole strawberries or raspberries on top with a few blueberries


Get creative this pie will always be a hit all dressed up for the holiday!

Raspberry Coconut Cream Tart

Yield: 10

Author: Claudia Lamascolo

Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour

If you're looking for a decadent tart this homemade tart shell is filled with coconut cream filling and triple berry sauce.

Ingredients

• 1 butter tart shell recipe baked or use a store-bought pie crust
• red raspberry seedless jam or Chambord Raspberry Liquor
• 1 recipe for the pastry cream from our coconut cream pie filling recipe or use a package of coconut cream store-bought
• 1/2 triple berry ice cream topping or use my homemade recipe below
• Whipped cream homemade or use whipped cream (or use canned from the dairy case at your local supermarket)when serving
• 1/2 cup toasted coconut ( see directions under coconut cream pie filling recipe above)
• Optional: hot fudge sauce for drizzling, toasted coconut garnish for the top, and fresh raspberries, serve with a shot of Chambord Raspberry Liquor

Instructions

1. Preheat the oven to 350 degrees and lightly oil spray a pie plate.
2. Make a homemade butter tart pastry shell or use store-bought pie crust and bake this until lightly browned then cool completely.
3. In the cooled homemade or premade and cooled tart shell, brush some Raspberry warmed seedless jam or Raspberry Liquor Chambord.
4. Spread the triple berry sauce evenly over the bottom crust.
5. Fill with coconut cream pudding, sprinkled with toasted coconut.
6. Top with whipped topping or real whipped cream. Garnish with mounds of white sweet coconut.
7. In this picture of the slice, you will see some jelly beans on top, it was one of our Easter desserts...
8. Triple Berry Sauce Recipe:
9. 1 cup raspberries
10. 1 cup blackberries
11. 1 cup blueberries
12. pinch of cinnamon
13. 1/2 cup sugar add more or less to taste
14. Pulse all ingredients in a blender or food processor, for just a few seconds, and allow some chunks to remain.
15. This sauce can be used for many purposes, pancakes, waffles, ice cream, and cakes.

Notes

Toppings and Tips

• Substitute a fruit pie filling for the fruit layer peach pie filling, strawberry pie filling, or use diced fresh fruits IE mango, fresh diced pineapple go great as an alternative with coconut cream filling
• Make sure the tart crust is completely cooled before building the tart
• Use real whipped cream for your garnish and toasted coconutDrizzle the top with Chambord or Hot fudge for chocolate lovers
• Toasted Coconut: spread coconut on a paper plate for microwave on high for 30 stir, repeat until coconut turns a light golden brown, use this as a garnish

Nutrition Facts

Calories

197.72

Fat (grams)

5.95

Sat. Fat (grams)

2.7

Carbs (grams)

9.02

Fiber (grams)

0.78

Net carbs

8.23

Sugar (grams)

0.33

Protein (grams)

1.22

Sodium (milligrams)

72.25

Cholesterol (grams)

0.53

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https://www.whatscookinitalianstylecuisine.com/2011/04/raspberry-coconut-cream-tart-recipe.html

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Coconut cream tart, raspberry custard filled pastry tart, tart crust recipe, vanilla pastry filling, coconut cream recipes, how to make a filled tart

tart recipes, coconut cream recipes, pie crust recipes, pastry cream recipes

French, American

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