Coconut and berry fruit tarts – A perfect Summer dessert with a tropical twist.
Doesn’t fresh fruit and coconut just scream Summer to you? It does to me at least. These little coconut and berry fruit tarts are perfect for a Summer dessert, celebration, picnic, garden party or afternoon tea and you can vary the fruit you use to suit the occasion.
Fruit tarts are an absolute classic, but here I’ve given them a tropical twist with crisp coconut pastry and coconut milk pastry cream to make them even more delicious!
The fruit that you use to top them with is entirely up to your tastes; I went with a selection of fresh berries – blueberries, strawberries, raspberries, blackberries and cherries. They work really well with the creamy coconut (and look very pretty), but if you want to go all out tropical then chopped mango, pineapple, kiwi and passion fruit would be amazing!
The best thing about these tarts is that all the hard work (they aren’t difficult to make, don’t worry!) can be done a day or two in advance of serving them; this just involves baking the tart cases and making the pastry cream. When it comes to serving them all you need to do is fill each pastry case with the cream and top with fruit, easy! Once they have been filled they are best eaten on the same day though so do bear that in mind.
The recipe will make six small tarts but you could also bake one large one (about 10 inches) if you prefer. It will take a little longer to blind bake the pastry case and you may need to reduce the oven temperature a notch to prevent the edges from catching.