Raspberry Coconut Tart

photo cred: simplybeautifuleating.com

I made this for Thanksgiving. We really enjoyed it, I just wish I had a tart pan for it. It was yummy, tart, and pretty simple to make, though it is a bit time consuming. Anything with coconut pretty much makes me happy. Mine came out a dark vibrant red, and not mauve like this one. I'm curious why.

Raspberry Coconut Tart

1 1/2 c flour

1/2 c powdered sugar

1/4 tsp salt

9 tbsp unsalted butter, chilled and cut into small cubes

1 egg, lightly beaten

1/4 c shredded sweetened coconut

Fresh Raspberry Coconut Filling

3 c fresh raspberries

1/2 c sugar

1 tsp lemon zest

2 tbsp fresh lemon juice

1/4 c shredded sweetened coconut

2 tbsp water

2 large egg yolks

2 tbsp plus 2 tsp cornstarch

1/8 tsp salt

1 tbsp chilled unsalted butter, into small cubes

Additional raspberries, lemon peel curls, and powdered sugar for garnish

For the crust, pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the mixture looks like small pebbles and there are no pieces of butter larger than the size of a pea.

Add the egg a little at a time, pulsing after each addition. Once all the egg has been added, process until the dough forms large clumps. Turn the dough into your tart pan (I used a pie pan since that's what I have) and use your fingers to press it into an even layer all over the bottom and up the sides of the pan. (I use the bottom of a measuring cup to press this down). You can run a rolling pin over the top of the pan to remove the excess dough.

Place the pan in the freezer for at least 30 minutes. 

Preheat oven to 375 F. Pierce the dough all over with a fork, then cover the crust with aluminum foil, pressing the foil tightly against the crust and covering the sides. 

Place the pan on a baking sheet and bake for 20-25 minutes, or until lightly browned. 

Carefully remove the foil and return to the oven and bake for an additional 10-15 minutes, or until golden brown. Remove from the oven and place the pan on a wired rack and allow to cool completely. 

For the filling, combine raspberries, sugar, lemon zest, lemon juice, and water in a saucepan over medium-high heat. Bring mixture to a boil, about 5 minutes, reduce heat and simmer 5 minutes to thicken. 

Remove mixture from heat and let stand 5 minutes. Plae in a food processor or blender, process until smooth. Strain mixture through a fine-mesh sieve into a bowl and discard the solids. Return mixture to pan. 

Whisk together egg yolks, coconut and cornstarch in a small bowl until smooth. Stir into raspberry mixture; bring to a boil over medium-low heat, about 5 minutes. 

Cook for 1 minute, stirring constantly, then remove from heat. The mixture should be thick enough to coat the back of a spoon. Add salt and butter, one piece at a time, stirring until smooth. Place curd into a medium bowl, cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. 

Chill curd in the refrigerator at least 2 hours.

To assemble tart, spoon filling into cooled tart shell and spread into an even layer with spatula. Arrange additional raspberries over filling and garnish with lemon peel curls. Chill in the refrigerator for at least 2 hours before serving. Sprinkle powdered sugar over the top.

Bon Appetite!