I’m finally feeling like I can relax a bit and turn away from the news. Much love to Boston and all the incredible law enforcement officers who worked so hard to keep us safe this last week.
I also got back in the kitchen on Sunday night, because I had volunteered to make a dessert for a coworker’s birthday. Since I was feeling too lazy to head out to the store, I rummaged around my kitchen and found frozen berries, cream, and coconut, and this tart was born!
I made a coconut sugar cookie crust and added a bit of almond extract to give it that something extra special. Then I filled the crust with whipped cream and berries and topped it with more coconut. I barely added any sugar to the filling so it had a nice tartness that was balanced by the sweetness of the crust. This tart is perfect for spring!
Coconut Berry Tart
Cookie Tart Crust:
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sweetened flaked coconut
Filling and Topping:
1 cup heavy cream
1/2 tablespoon powdered sugar
1/4 teaspoon vanilla extract
3 cups frozen berries, thawed (mine were a mix of blackberries, blueberries, and raspberries)
1/3 cup sweetened flaked coconut
To make the cookie tart crust, heat oven to 350˚F. In a large bowl, cream butter and sugar together. Mix in egg and almond extract; stir in flour, baking powder, and salt until soft dough forms. Stir in flaked coconut. Spread dough in bottom and 1-inch up the sides of a greased 9-inch springform pan. Bake crust for 18 to 20 minutes or until light golden brown on the edges and a toothpick in the center comes out clean. Cool completely, about 1 hour.
To make the filling, place cream, sugar, and vanilla extract in a chilled bowl and beat with an electric mixer with a whisk attachment on high speed until stiff peaks form, about 3 to 4 minutes. Gently fold berries into the whipped cream and fill tart with the mixture. Evenly sprinkle coconut on top and carefully remove tart from the springform pan. Makes 12 servings.
Nutrition: 267 calories, 11.0g fat, 2.9g fiber, 2.6g protein per serving
Cost: $0.50 per serving