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Whole Coconut Tart from overhead

Coconut Tart with Strawberries


  • Author: foodworthfeed
  • Prep Time: 20 Minutes
  • Inactive Chill & Cooling Time: About 6 Hours
  • Cook Time: 40 Minutes
  • Total Time: About 7 Hours
  • Yield: 1, 11 inch (28 centimeter) Tart, 8 - 12 Servings

Description

This Coconut Tart with Strawberries features a homemade Toasted Coconut Shortbread Crust layered with Coconut Panna Cotta! To finish, we topped this beautiful tart with fresh strawberries, strawberry jelly, toasted coconut and a delicate sprinkle of pink peppercorns! So delicious! 


Ingredients

Coconut Tart with Strawberries

  • Toasted Coconut Shortbread Crust
  • Coconut Panna Cotta
  • Fresh Strawberries, as desired for garnishing
  • Coconut flakes, lightly toasted, as desired for garnishing
  • 23 Tablespoons strawberry jelly, as desired for garnishing
  • 13 teaspoons pink peppercorns, optional, lightly crushed, as desired for garnishing

Toasted Coconut Shortbread Crust

  • 195 grams (1 1/2 Cups) all-purpose flour
  • 1/2 teaspoon of fine, sea or kosher salt
  • 23 grams (about 1/4 Cup) unsweetened shredded coconut, toasted (and crushed, if necessary – See Note: a)
  • 154 grams (1/2 Cup plus 3 Tablespoons) unsalted butter, softened to room-temperature, plus more for greasing the tart pan
  • 60 grams (1/4 Cup) powdered sugar
  • 1 large egg, room-temperature
  • 1 teaspoon vanilla extract
  • Non-stick cooking spray, as needed

Coconut Panna Cotta

  • 7 grams (1 standard US packet or about 2 teaspoons) unflavored gelatin powder (See Note: b)
  • 398 milliliters (1, 13 1/2 ounce can) unsweetened coconut milk, divided
  • 398 milliliters (1, 13 1/2 ounce can) unsweetened coconut cream
  • 50 grams (1/4 Cup) granulated sugar
  • 1 teaspoon vanilla extract

Special Equipment

  • Stand Mixer
  • 11 inch x 1 inch (28 centimeter x 2.5 centimeter) Tart Pan, preferably with a removable bottom (See Note: c)
  • Pastry Brush
  • Parchment Paper (or large, silicone baking mats)
  • Rolling Pin

Instructions

Toasted Coconut Shortbread Crust

  1. Gather, measure and prepare the ingredients as listed. For the most consistent results, we recommend using metric weight measurements whenever possible.
  2. In a medium mixing bowl, combine flour, salt and toasted coconut. Whisk to combine and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and powdered sugar together on medium speed until combined, about 1 minute. (It is not necessary to process further or aerate, as you would with a cake.)
  4. Next, while processing on medium-low speed, add egg and vanilla. With a rubber spatula, scrape down the sides of the bowl, as necessary. 
  5. Add the flour mixture to the stand mixer and mix, on the lowest speed, until just combined and crumbly. If additional flour or crumbs remain at the bottom of the bowl, gently fold and press them into the dough with a rubber spatula. Gently flatten the dough into a disk and refrigerate for, at least, one hour, or overnight. To do this, we turn the dough onto a sheet pan prepared with parchment paper sprayed non-stick cooking spray. With slightly wet hands (to prevent sticking), gather the dough into a round ball shape. Then,  top the dough with an additional sheet of parchment paper that has also been sprayed with non-stick cooking spray. Using a second sheet pan, press down over the dough to flatten it into a thin, even disk. This method helps to keep the dough evenly shaped for easy rolling. 
  6. Meanwhile, prepare the tart pan. Using a pastry brush, brush softened butter in a thin layer over the inside of the tart pan. If using a pan with a removable bottom, be sure to grease both the outer ring and the flat bottom of the pan. 
  7. Once the dough has rested and chilled, remove the dough from the refrigerator. While keeping the dough sandwiched between the greased parchment, use a rolling pin to roll the dough into a large circle about 3/8 of an inch (1 centimeter) thick. The dough will need to be about 13 inches (33 centimeters) in diameter to properly fit the tart pan.
  8. Once rolled, return the dough to the refrigerator to chill for an additional 5 – 10 minutes.
  9. Meanwhile, place a rack in the center of the oven and preheat to 350 degrees Fahrenheit (177 degrees celsius).
  10. Once chilled remove the dough from the refrigerator and carefully remove the top piece of parchment paper. Lifting the dough with the bottom piece of parchment, carefully invert the dough into the pan. Working quickly to avoid warming the dough, carefully press the dough into the tart pan. Remove the parchment paper and discard. With floured fingers, press the dough into to the edges of the tart pan. Trim any excess dough from the perimeter of the pan. With the excess scraps of dough, patch any cracks or holes in the crust, as necessary. 
  11. Return the Toasted Coconut Shortbread Crust to the refrigerator for 20 – 30 minutes to chill until firm. Do not skip this step! The dough needs to be thoroughly chilled to prevent shrinking in the oven.
  12. Once ready to bake,  line the chilled tart dough with crumpled parchment or a large coffee filter. (We use paper Chemex coffee filters). Then fill the tart shell with ceramic pie weights, dried beans or rice. (The additional weight will prevent the pie crust from bubbling at the base). Bake the shell for 25 – 30 minutes, rotating the pan once halfway through baking. Remove the shell from the oven and remove the parchment/coffee filter and weights. Return the shell to the oven to finish baking for 5 – 10 minutes or until the tart shell appears matte, dry and is golden brown along the edges.
  13. Allow the Toasted Coconut Shortbread Crust to cool completely before filling.

Coconut Panna Cotta

  1. Gather, measure and prepare the ingredients as listed. 
  2. In a small bowl add about 59 milliliters (1/4 Cup) coconut milk. (If your canned coconut milk is separated into a creamier cap and more liquidy coconut water, use the coconut water for this step.) Sprinkle the gelatin over the coconut milk to bloom (hydrate) while proceeding to the next steps.
  3. In a small saucepan over medium heat, combine remaining coconut milk, coconut cream, sugar and vanilla. Whisk to combine and bring to a light simmer. (Do not boil). Remove from heat and allow to cool for ten minutes.
  4. After cooling, add the gelatin mixture to the saucepan and whisk until gelatin has fully dissolved. 
  5. The Coconut Panna Cotta is now ready to be used in Step 3 of the Coconut Tart with Strawberries procedure, below. 

Coconut Tart with Strawberries

  1. Gather, measure and prepare the ingredients as listed. 
  2. Transfer the chilled Toasted Coconut Shortbread Crust to a serving platter. 
  3. Once prepared, carefully pour the Coconut Panna Cotta into the tart shell. With a clean fingertip, pop any small bubbles that may form on the surface of the Coconut Panna Cotta. Chill the Coconut Tart for, at least, 4 hours or overnight, to set.
  4. Once set, garnish the tart with fresh strawberries, strawberry jelly (we used a piping bag for the jelly), toasted coconut and pink peppercorns, as desired. 
  5. Serve chilled and enjoy! 

Notes

a. We recommend incorporating small pieces of toasted coconut into the dough. We used Bob’s Red Mill unsweetened shredded coconut (not a sponsor) and the pieces were naturally small and comparable to coarse sand or gravel. If you are using coconut flakes, or a different brand of shredded coconut, you may need to crush the toasted coconut with a food-processor, sharp-knife or mortar and pestle. 

b. Some gelatin behaves slightly differently from brand to brand. This recipe was developed using Knox brand gelatin (not a sponsor). We recommend using Knox brand gelatin due to its product consistency and wide availability in the United States. Gelatin can be found in the baking aisle of your local grocery store, or purchased online.  

c. Tart pans with removable bottoms can be purchased in most superstores (Target, Walmart, etc.), homeware stores (Bed, Bath & Beyond, Crate & Barrel, etc.) or online. They typically run between $15 – $20 USD and are great for tarts, pies and quiches. Ours was a lucky $2 USD find at a second-hand thrift store! 

  • Category: Dessert, Pie
  • Method: Baked, Stovetop & Chilled
  • Cuisine: American, French, Italian

Keywords: Coconut Tart, Coconut Strawberry Tart, Coconut Panna Cotta, Coconut Tart Shell, Coconut Shortbread, Toasted Coconut Shortbread, Sable Crust