Coconut adds a tropical touch to a summer tumble of berries in a cookie-like crust.
Ingredients
- 1 cup (250 mL) all-purpose flour
- 3/4 cup (175 mL) shredded sweetened coconut
- 2 tbsp (25 mL) granulated sugar
- 1/3 cup (75 mL) cold butter, cubed
- 1 egg yolk
- 4-1/2 cups (1.125 L) strawberries, thinly sliced
- 1 cup (250 mL) blackberries
- Fresh mint leaves
- Filling:
- 1 cup (250 mL) milk
- 1 cup (250 mL) shredded sweetened coconut
- 1 egg
- 1/4 cup (50 mL) granulated sugar
- 1 tbsp (15 mL) all-purpose flour
- 1 tsp (5 mL) vanilla
- 1/2 cup (125 mL) whipping cream
Steps
- In bowl, combine flour, coconut and sugar; cut in butter until crumbly. In separate bowl, mix yolk with 2 tbsp (25 mL) water, drizzle over flour mixture, stirring with fork until dough holds together. Using about one-sixth of dough at a time, press evenly and firmly into bottom and up side of 9-inch (23 cm) tart pan with removable bottom. Chill for 45 minutes.
- Line tart shell with foil; fill with pie weights or dried beans. Bake in 350°F (180°C) oven for 10 minutes. Remove weights and foil; prick shell all over. Bake for 25 minutes or until golden. Let cool.
- Filling: In saucepan, bring milk and coconut just to boil; reduce heat and simmer for 5 minutes. In bowl, whisk together egg, sugar and flour; gradually whisk in hot milk mixture. Return to saucepan; bring to boil, whisking constantly. Boil, stirring, for 4 minutes or until thickened. Stir in vanilla.
- Transfer to clean bowl; place plastic wrap directly on surface. Chill until firm and cold, about 1 hour, or up to 24 hours.
- Whip cream until stiff; fold into coconut filling. Spoon into tart shell. Arrange berries over top. Garnish with mint.
