This recipe for chocolate raspberry coconut tart is one of my favourite desserts. It is rich and decadent yet also feels as light as a feather. When you first taste it you are mesmerised with the rich, melt-in-your-mouth flaky chocolate pastry, then you are transported to a different level with a sweet coconut and white chocolate mascarpone filling. The topping of tangy fresh raspberries perfectly complements the dark and white chocolate elements of the tart.
This home-baked white chocolate raspberry coconut tart has the creamy consistency of white chocolate combined with the tartness of raspberries and the crunchy sweetness of coconut. Best of all, it’s an excellent way to use up any leftover white chocolate you have in your pantry. Simple to make, the base and the filling for this chocolate raspberry coconut tart can be made the day before. Store the base in an airtight container and the filling in the fridge. Assemble a few hours before serving. And enjoy!
Raspberries. Raspberries are a great way to add a pop of flavour to any tart but especially this one. The sweet and tart flavour of raspberries combines perfectly with the creamy sweet taste of white chocolate. Use plump raspberries fresh on the day of serving.
Raw Cacao. This is so much better than cheap cocoa powder as it is healthier and purer. It also adds to a crispier pastry base.
White chocolate. Good quality white chocolate is key; it’s important to choose a brand with pure ingredients and no fillers as this is the main flavour go the tart so a cheap chocolate will take over.
Coconut cream. Use a good brand of high quality coconut cream. Alternatively you can buy a tin of coconut milk and leave it in the fridge to solidify and scoop the cream off the top.
Desiccated coconut.I buy a good quality brand from the health store as it makes a difference to the texture and overall flavour of the tart.Print
A delicious coconut raspberry tart made with a melt in the mouth chocolate pastry then filled with a coconut white chocolate mascarpone filling. Topped with fresh raspberries and drizzled with whited chocolate
1 x 28cm fluted round tin with removable base lightly buttered
- Preheat the oven to 170˚C. Lightly grease the tin with butter.
- To make the chocolate pastry place the coconut sugar, flour, cocoa powder and cinnamon to a food processor and mix until well combined.
- Add the butter and pulse until the mixture resembles breadcrumbs.
- Break the egg into the processor and pulse until the mixture comes together. Add as much water as required to form a ball. Form in a ball, wrap in clingfilm and place in the fridge for 20 minutes.
- Preheat the oven to 180°C. Roll out the pastry as thinly as possible and line the prepared pie dish. The pastry may break due to the cocoa powder but you can press extra pieces into the pie tin and no one will notice. Place in the freezer for 15 minutes.
- Cook in the oven for 10 minutes then egg wash with egg white and cook for a further 8 minutes until lightly cooked and crisp. Leave to cool.
- Heat a saucepan with some water and place the white chocolate in a heatproof bowl that fits into the saucepan. Simmer until the chocolate melts, stirring continuously. Leave to cool.
- Using a pastry brush spread 2 to 3 tablespoons of the white chocolate over the chocolate pastry case.
- To make the filling, whisk the mascarpone, cream and the coconut cream in a bowl until stiff. Fold in the melted white chocolate. Lightly fold in desiccated coconut.
- Spread the creamy white chocolate mixture evenly in the pastry case. Top with fresh raspberries and drizzle with extra melted white chocolate. Refrigerate for at least 2 hours before serving.
The pastry may break due to the dryness of the cocoa powder but you can press extra pieces into the pie tin and no one will notice!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: International
Keywords: Chocolate Raspberry Coconut tart