A recipe full of freshness and fruit: the Coconut red berry mascarpone tart. Very creamy with its vanilla mascarpone filling, and also soft with its coconut rocher-style tart base! All you have to do is add some lovely tangy red fruits, and your dessert is ready!
I love these kinds of sweet tarts, easy and quick to make for sunny days. The flavors generally please everyone, and that's very light at the end of the meal. In addition, this recipe is little sweet (besides, I always advise you to adjust the amount of sugar to your taste).
What ingredients to prepare this red fruit mascarpone tart?
Le pie shell of this recipe is like a coconut rock. So you will need: egg whites, grated coconut, powdered sugar. That's all!
For the garnish from the pie, you will need mascarpone, a nice vanilla pod, powdered sugar, whole milk.
For the decor, treat yourself by choosing beautiful red fruits according to the season: strawberries, raspberries, blueberries, redcurrants...
NB: the quantities indicated in my recipe correspond to a rectangular mold of 36x10cm, if you want to make this tart in a classic round format, be sure to increase the quantities by approximately 30%.
How to make this red fruit tart?
To prepare the pie, we start by making the coconut pie shell. To do this, simply mix the egg whites, sugar and grated coconut to obtain a slightly sticky mixture. Place this mixture in the bottom of the mold and on the sides to create a tart base. Then put it in the oven. Let it cool well before filling it.
Then we prepare the garnish : we simply whip the mascarpone, the vanilla beans, the powdered sugar. Then we add the milk to obtain a sort of firm whipped cream.
With the help of a sleeve pocket Using a fluted tip, place the mascarpone cream on the cold tart base. Then decorate with red fruits. It's ready!
Other recipes to try
If you like this kind of fruity recipes, I advise you to take a look at these other recipes from the blog: Eton strawberry mess, Fondant strawberry peach cake Tiramisus strawberry lemon shortbread cookies, Strawberry mango pineapple smoothie, Cherry almond fondant cake, the Raspberry mascarpone tart Breton palet, Fondant peach raspberry tonka cake.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute pies!
- 3 egg whites
- 190 g grated coconut
- 40 g powdered sugar
- 300 g of mascarpone
- 40 g powdered sugar
- 1 vanilla pod
- 5 cl whole milk
- Preheat the oven to 180 ° traditional heat. Lightly butter a rectangular pie dish (mine is 36x10cm).
- In a bowl, combine the whipped egg whites, coconut and powdered sugar until you get a kind of malleable paste and a little sticky (like making coconut rocks). Press this dough into the bottom of the mold and on the sides, then bake for 30 minutes (cover halfway through cooking).
- Separately, whip the mascarpone, powdered sugar and vanilla. Gradually add the milk to obtain an airy, firm whipped cream texture.
- Fill a pastry bag with this mixture and garnish the cooled pie shell.
- Decorate with red fruits then keep cool until tasting.
She is superb!
Oh my! It's so pretty and so-exactly-what-I-want-right-now.
I don't know how you manage to bake when the heatwave floods us with its (crushing) heat. I've left the stove for 10 days... My thighs thank me... But still!
BIG THANKS anyway for this delicious recipe. To be tested as soon as possible ♥
Nice afternoon :))
Simplicity and Deliciousness combined in one and the same tart........ a tart that is difficult for me to resist, and that I will try soon ;-)
Wow, how beautiful it is. I'll make it my dessert!
Really superb and very tasty!
Lily, do you have to whip the egg whites or just mix them to make the dough?
merci!
Hello, just add them, without beating them, as shown. @ soon
How cute is this pie!!
Hello, how many people does this pie serve please? Laura
Hello, I would say 6-8 slices or so. @ soon
I like the cream with this coconut a lot. Very pretty pie.
Hello lilie I would like to ask you when you say to cover the dough halfway through cooking. Do you put baking paper on it or something else?
Hello, I put aluminum foil. See you soon
Wow, your pie is beautiful!
Thank you Louise :)
Hello !
I would like to make this tart that I have been eyeing for some time. Can I prepare it the day before to eat it the next day?
Thank you in advance
Hello Emilie, the tart base can be prepared the day before, however I recommend adding the red fruits at the last moment otherwise they will leak onto the cream...
Do you have to unmold the tart bases or leave them in the mold? Thank you for your answer. Best regards, Domi
Hello Dominique, you have to let the tart shell cool down to solidify it. It can be unmolded afterwards or left in its mold as you prefer. Goodbye !
Hello,
If I have to prepare the tart the day before, do you recommend waterproofing the tart base before adding the cream?
If not, how long can we keep this pretty pie before the dough softens?
We look forward to seeing you!
Caroline
Hello Caroline, normally this should not be a problem if your mascarpone whipped cream is firm, it will not leak. Otherwise to waterproof it you can consider a thin layer of melted white chocolate on the bottom of the tart. I did not need to do it on my side. See you soon :)
Hello Lilie,
I made it with red fruits, a real delight. Everyone loved it.
Right now it's more pear season. Can I replace the red fruits with pears? Thanks for your answer.
Happy Holidays and thank you again for these excellent and easy to make recipes.
Hi Anna, I've never tried anything other than red fruits, but you're free to try it yourself. See you soon :)
Hello Lilie.. Quick question...is there any reason why the bottom of the tart sticks to the mold? No need to butter it or line it?
Thank you
Hello Lola, my mold has a removable bottom, so I don't line it. On the other hand, you can line the bottom with a sheet of baking paper to make it easier on your side. See you soon :)