COCONUT BERRY TART
(Pg 28, TASTE OF THE SOUTH magazine, Mar/Apr 2012)
Yield: 1 (9-inch) round tart
Note from Caryn aka Wigs: For me the crust amounts given in this recipe exactly filled one 11-1/2" round tart pan AND one 13-1/2 by 4" rectangular tart pan, both with removable bottoms. I added 1/4 cup additional whipping cream to the recipe and had enough filling for both crusts.
3 cups finely crumbled shortbread cookies
6 tablespoons unsalted butter, melted
1/2 cup sugar, divided
1 cup sweetened flaked coconut
1 (13.5-ounce) can coconut milk, divided
1 (1/4-ounce) envelope unflavored gelatin
1-1/4 cups heavy whipping cream
1 cup halved fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1. Preheat oven to 350°.
2. In a large bowl, combine shortbread crumbs, melted butter, and 1/4 cup sugar, stirring well. Add coconut,
stirring to combine. Press firmly into bottom and up sides of a 9-inch round tart pan with a removable bottom.
3. Bake for 12 minutes. Let cool completely.
4. In a small bowl, combine 1/2 cup coconut milk and gelatin. Let sit for 10 minutes to bloom.
5. In a large saucepan, combine remaining coconut milk and remaining 1/4 cup sugar. Bring to a simmer
over medium heat, stirring until sugar has dissolved. Add gelatin mixture to hot coconut milk. Cook, whisking
well, until gelatin has dissolved, 3 to 4 minutes. Let cool to room temperature (approximately 30 minutes). Cover,
and refrigerate until thick, but not set (approximately 45 minutes). If mixture does begin to set, whisk until smooth.
6. In a large bowl, beat cream at medium-high speed. with an electric mixer until stiff peaks form. Fold into cooled coconut mixture. Cover tightly, and refrigerate until set.
7. Spoon whipped-cream mixture into prepared crust. Top with berries just before serving.
Caryn's notes: Gorgeous presentation! I think it could have been a bit sweeter, though, so next time I will try either 1) sweetening the berries with coconut sugar BEFORE mounding them on top of the filling -OR- 2) sprinkling some sifted powdered sugar on the berries AFTER mounding them on top of the filling. Also, I used an 11.5-inch round tart pan with removable bottom. Even with the bigger pan, I didn't use all the crumb mixture so froze some for a later crust plus I had to add additional melted butter than what was called for as I want any crumb crust mixture (graham cracker or cookie or chocolate wafer) to feel like wet sand when I squeeze it in my hand. (This is a great hint I got from instructor George Geary during one of his dessert classes.)
http://www.freeimagehosting.net/t/ljf6q.jpg
(Pg 28, TASTE OF THE SOUTH magazine, Mar/Apr 2012)
Yield: 1 (9-inch) round tart
Note from Caryn aka Wigs: For me the crust amounts given in this recipe exactly filled one 11-1/2" round tart pan AND one 13-1/2 by 4" rectangular tart pan, both with removable bottoms. I added 1/4 cup additional whipping cream to the recipe and had enough filling for both crusts.
3 cups finely crumbled shortbread cookies
6 tablespoons unsalted butter, melted
1/2 cup sugar, divided
1 cup sweetened flaked coconut
1 (13.5-ounce) can coconut milk, divided
1 (1/4-ounce) envelope unflavored gelatin
1-1/4 cups heavy whipping cream
1 cup halved fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1. Preheat oven to 350°.
2. In a large bowl, combine shortbread crumbs, melted butter, and 1/4 cup sugar, stirring well. Add coconut,
stirring to combine. Press firmly into bottom and up sides of a 9-inch round tart pan with a removable bottom.
3. Bake for 12 minutes. Let cool completely.
4. In a small bowl, combine 1/2 cup coconut milk and gelatin. Let sit for 10 minutes to bloom.
5. In a large saucepan, combine remaining coconut milk and remaining 1/4 cup sugar. Bring to a simmer
over medium heat, stirring until sugar has dissolved. Add gelatin mixture to hot coconut milk. Cook, whisking
well, until gelatin has dissolved, 3 to 4 minutes. Let cool to room temperature (approximately 30 minutes). Cover,
and refrigerate until thick, but not set (approximately 45 minutes). If mixture does begin to set, whisk until smooth.
6. In a large bowl, beat cream at medium-high speed. with an electric mixer until stiff peaks form. Fold into cooled coconut mixture. Cover tightly, and refrigerate until set.
7. Spoon whipped-cream mixture into prepared crust. Top with berries just before serving.
Caryn's notes: Gorgeous presentation! I think it could have been a bit sweeter, though, so next time I will try either 1) sweetening the berries with coconut sugar BEFORE mounding them on top of the filling -OR- 2) sprinkling some sifted powdered sugar on the berries AFTER mounding them on top of the filling. Also, I used an 11.5-inch round tart pan with removable bottom. Even with the bigger pan, I didn't use all the crumb mixture so froze some for a later crust plus I had to add additional melted butter than what was called for as I want any crumb crust mixture (graham cracker or cookie or chocolate wafer) to feel like wet sand when I squeeze it in my hand. (This is a great hint I got from instructor George Geary during one of his dessert classes.)
http://www.freeimagehosting.net/t/ljf6q.jpg
