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Chocolate Raspberry Coconut Tart

Chocolate Raspberry Coconut Tart


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


  • 40g coconut or brown sugar
  • 200g plain flour
  • 30g cocoa powder
  • Pinch of cinnamon
  • 150g cold unsalted butter
  • 1 large egg
  • 2 tablespoons ice cold water
  • 250g good quality white chocolate, extra for drizzling
  • 250g mascarpone
  • 100ml double cream
  • 100g coconut cream
  • 20g desiccated coconut
  • 200g fresh raspberries 

 1 x 28cm fluted round tin with removable base lightly buttered


  1. Preheat the oven to 170˚C. Lightly grease the tin with butter.
  2. To make the chocolate pastry place the coconut sugar, flour, cocoa powder and cinnamon to a food processor and mix until well combined.
  3. Add the butter and pulse until the mixture resembles breadcrumbs.
  4. 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.
  5. 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. 
  6. 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.
  7. 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.
  8. Using a pastry brush spread 2 to 3 tablespoons of the white chocolate over the chocolate pastry case.
  9. 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.
  10. 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