Enjoy the sweet taste of the tropics with the Mary Berry Coconut Tarts Recipe. Mary Berry has played a significant role in bringing classic British dishes to a wider audience.
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What Is Mary Berry Coconut Tarts Recipe?
The delicious and elegant dessert that Mary Berry, the queen of home cooking, presents to us is Coconut Tarts. This Mary Berry Coconut Tarts Recipe provides a refined yet comforting treat, with the ideal balance of sweetness and texture.
What Does Mary Berry Coconut Tarts Recipe Taste Like?
These delicate coconut tarts are a hit thanks to their buttery pastry base, heaping serving of delicious berry jam, and light (just the right amount) coconut covering.
Why You’ll Love Easy Mary Berry Coconut Tarts Recipe?
Toasted coconut, stabilized whipped cream, coconut custard (also known as coconut pastry cream), and a delicate sweet crust make up a coconut tart. Although it’s easy to make, this tart isn’t short on flavor. This is the one for you – if you enjoy tarts that are only coconut, without any chocolate or other tastes.
What Is The Best Mary Berry Coconut Tarts Recipe?
A tiny portion of heaven! The chef’s kiss is this recipe for coconut tart with whipped cream! The coconut is really flavorful, and the tart has a light, summery vibe thanks to the whipped cream. Quickly learn how to make this Best Mary Berry Coconut Tarts Recipe.
Ingredients Required For Mary Berry Coconut Tarts Recipe
The key ingredients of Mary Berry Coconut Tarts Recipe include ground cinnamon, cardamom pods, desiccated coconut, caster sugar, butter, egg, all-butter shortcrust pastry, plain flour, and cape gooseberry.
How To Make Mary Berry Coconut Tarts Recipe?
- Set the oven’s temperature to gas 6 or 200°C (fan 180°C) Place a baking tray into a 23cm deep flan tin.
- Put 150 milliliters of water in a pan with the sugar, coconut, and spices. Cook on low heat for about five minutes.
- Trim off any extra pastry and bake the pastry casing with parchment and baking beans inside for 15 minutes.
- Remove the beans from the pan and boil for a further five minutes, or until the crust is cooked.
- Beat in the melted butter and egg after the coconut mixture has cooled.
- Bake for twenty-five minutes, or until the crust is golden and the coconut is pale golden.
- Serve with milk or real vanilla ice cream with some Cape gooseberries. Pour cups of black Rooibos tea after that.
How To Serve Mary Berry Coconut Tarts Recipe?
Add toasted coconut and refrigerate for one to two hours to solidify the custard and whipped cream. Serve and enjoy!
What To Serve With Mary Berry Coconut Tarts Recipe?
There are many different ways to serve coconut tarts, such as:
- Custard: A traditional side dish for coconut tarts
- Cream ice: Coconut tarts pair beautifully – with chocolate, coconut, or creamy ice cream.
- Chocolate that has melted: You may drizzle melted chocolate over the tart’s top for a decadent finishing touch.
- Lime marmalade: You can grate over the lime zest and put lime marmalade on the tart’s base.
Mary Berry Coconut Tarts Recipe Variations
This recipe yields 8 tartlets or one large pie for the family. An excellent variation involves applying a few tablespoons of lime marmalade onto the bottom layer, followed by finely grating the zest of one lime. The gooseberry jam layer is swapped out with this lime layer.
Read More: Mary Berry Genoise Sponge Cake Recipe
Pro Tips To Make Perfect Mary Berry Coconut Tarts Recipe
- Your coconut tart can have any design you choose. For instance, you may keep it really easy by using an offset spatula to spread the whipped cream after putting it on top.
- The tart crust keeps well for up to three days at room temperature when covered and left empty after baking.
- Before filling the tart shell, you can prepare the coconut custard up to three days ahead of time. The custard should always be kept refrigerated.
- Stabilized whipped cream should wait to be made until right before the tart is served.
How To Store Leftover Mary Berry Coconut Tarts Recipe?
These tarts are a great make-ahead treat because they keep nicely in an airtight container for up to a week. They can be frozen for extended storage and eaten at a later time. Before serving, reheat in the oven to restore their crispy pastry.
Easy Mary Berry Coconut Tarts Recipe
Easy Mary Berry Coconut Tarts Ingredients
- Ground cinnamon: ½ tsp
- Cardamom pods, shelled and seeds crushed: 4
- Desiccated coconut: 175 grams
- Caster sugar: 225 grams
- Butter, melted: 25 grams
- Egg, beaten: 1
- All-butter shortcrust pastry: ¾ of a 500g block
- Plain flour: for dusting
- Cape gooseberry: to serve (optional)
Easy Mary Berry Coconut Tarts Recipe Instructions
Step 1: Preheat the oven to 200°C (fan 180°C) or gas 6. Set a baking tray over a shallow 23cm flan tin. Place the sugar, coconut, and spices in a pan with 150 milliliters of water.
Step 2: Cook over low heat for around five minutes, stirring constantly to prevent the mixture from sticking. Put aside to cool.
Step 3: In the meanwhile, use a surface dusted with flour to spread out the pastry – and line the flan tin. After trimming off any excess pastry, bake the pastry casing for 15 minutes with baking beans and parchment inside.
Step 4: Take out the beans and simmer for- five minutes, or until the pastry at the bottom of the pan is cooked but not browned.
Step 5: When the coconut mixture has cooled, beat in the egg and melted butter. Spoon into the pastry casing – and smooth the top.
Step 6: Bake for 25 minutes, or until the coconut is pale golden and the pastry is golden.
Step 7: Serve, along with some Cape gooseberries and milk or real vanilla ice cream. Next, pour cups of black Rooibos tea.
Mary Berry Coconut Tarts Recipe Nutrition Facts
- Calories: 567
- Protein: 6 grams
- Fat: 35 grams
- Fiber: 5 gram
- Sodium: 145 mg
- Sugar: 32 grams
- Carbohydrate: 62 grams
- Cholesterol: 131 mg
- Saturated Fat: 20 grams
- Unsaturated Fat: 6.4 grams
- Trans Fat: 1.4 grams
NOTES
- Nutrition values are an estimate only.
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Why Is My Tart Crust Soggy?
There are several possible causes for a soggy tart crust. The moisture from the custard filling will cause the crust to naturally soften sooner if it isn’t baked for long enough. Baking the crust until it is both inside and out golden brown is the solution.
My Coconut Custard Didn't Thicken; Why?
Your coconut custard may be runny if you don’t cook it long enough. When egg yolks, cornstarch, and heat are combined, the coconut custard thickens naturally. The custard may not come to a temperature high enough to thicken entirely if you do not stir it constantly while it boils.
Can A Coconut Tart Be Frozen?
Yes, you can prepare the tart crust ahead of time and freeze it for up to a month before baking. The completed coconut tart cannot be frozen, but you may make and store the cooked tart crust for up to two weeks. This is a result of the cornstarch in the coconut pastry cream, which does not freeze well.
What Additional Flavors Are Available?
Lime zest can be added to the whipped cream or coconut custard of your coconut dessert to vary the flavor. Another option is to cover the tart with a layer of fruit preserves, like strawberry or raspberry jam. Finally, for a little burst of flavor, try shaving some dark or white chocolate over the top.
Conclusion
Because they combine the traditional tart form with the tropical flavor of coconut, coconut tarts have a special position in British baking. Easy Mary Berry Coconut Tarts Recipe is no different, combining flavor and simplicity to create a dessert that works well for any occasion.
NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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