Vegan Coconut and Berry Fruit Tart Recipe

I’ve been eating so many berries lately that I always keep a supply in both the fridge and the freezer. They’re irresistible while they’re in season, and I try to make the most of them before winter arrives. Most of the time they disappear straight from the tub, but I reserve some for baking. These coconut and berry fruit tarts are a lovely way to showcase fresh fruit — perfect for afternoon tea, a summer garden party, or simply to brighten an ordinary Tuesday.

The tartlets have a crisp shortcrust base enriched with desiccated coconut, which adds extra crunch and a pleasant coconut aroma. They’re filled with a smooth coconut pastry cream (crème pâtissière made with coconut milk) and finished with a selection of fresh berries. You can of course vary the topping — diced mango, pineapple, kiwi and a little passion fruit would make a delicious tropical alternative.

Using full-fat coconut milk instead of dairy gives the pastry cream a lovely, rounded coconut flavour and a silky texture. The custard is versatile: once made, it can be used to fill pies, cakes, éclairs, doughnuts or, of course, these tart cases. One of the best things about this recipe is that most of the work can be done a day or two in advance — bake the tart shells and prepare the coconut pastry cream ahead of time, then assemble and top with fresh fruit just before serving. Note that once filled, the tarts are best eaten the same day.

I originally developed this recipe while contributing to craft and recipe features. The method is straightforward and rewarding: a crisp coconut pastry, a creamy coconut custard, and a pile of fresh fruit combine into a tart that’s light, fragrant and elegant.

Coconut And Berry Fruit Tarts

Ingredients

Coconut Pastry:

• 200 g plain flour (about 1 + 2/3 cups)
• 30 g desiccated coconut (about 1/3 cup)
• 30 g icing (powdered) sugar (about 1/4 cup)
• 1/4 teaspoon salt
• 110 g cold vegan block butter, diced (about 1 stick)
• 1 Tablespoon vodka (optional)
• 1–2 Tablespoons ice-cold water

Coconut Pastry Cream:

• 400 ml full-fat coconut milk (1 can, approx. 14 oz)
• 100 ml soya milk (about 1/3 cup + 4 tsp)
• 60 g cornflour (cornstarch) (about 1/2 cup)
• 100 g sugar (about 1/2 cup)
• 1 teaspoon vanilla extract
• 60 g vegan block butter (about 1/4 cup)
• 450 g fruit of your choice to top (berries or mixed fruit)

Instructions

1. Make the pastry: combine the flour, desiccated coconut, icing sugar and salt in a food processor and pulse to mix. Add the diced cold butter and pulse until the mixture resembles fine breadcrumbs.
2. Add the vodka (if using) and blend briefly. With the motor running, add just enough ice-cold water, a spoonful at a time, until the pastry begins to come together.
3. Turn the dough out onto a lightly floured surface, bring it together with minimal handling, then shape into a disc. Wrap in clingfilm and chill in the refrigerator for 30 minutes.
4. Divide the chilled pastry into six equal pieces and shape each into a ball. Roll each ball out on a lightly floured surface and press into an 8–9 cm (3.25–3.5 in) tart tin, pressing into the corners and leaving any excess pastry overhanging.
5. Prick the base of each tart case all over with a fork. Place them on a baking sheet and chill in the freezer for 15 minutes (or in the fridge for 30 minutes) while you preheat the oven to 180°C / 350°F / gas mark 4.
6. Line each case with a round of baking parchment (or double-layer clingfilm) and fill with baking beans or dry rice. Blind-bake the tart shells for about 15 minutes, then remove the parchment and beans/rice.
7. Return the tart shells to the oven for another 10–15 minutes, until the bases are a pale golden. If the edges brown too quickly, shield them with strips of foil.
8. Remove the shells from the oven, cool until you can handle them, then trim the excess pastry with a sharp serrated knife. Once completely cool, store the unfilled shells in an airtight container for up to a couple of days.
9. Make the coconut pastry cream: place the cornflour in a saucepan and whisk in the soya milk gradually to form a smooth slurry. Add the coconut milk, sugar and vanilla and stir to combine.
10. Cook over low–medium heat, stirring constantly until the mixture comes to a boil and thickens. When it starts to thicken, whisk vigorously for about a minute, making sure to reach the edges so the mixture cooks evenly. You’ll know it’s ready when a few large bubbles rise and pop.
11. Remove the pan from the heat, stir in the vegan butter until fully melted and incorporated. Transfer the custard to a bowl, press clingfilm directly onto the surface to prevent a skin forming, and refrigerate until completely cold (or overnight).
12. To assemble: whisk the chilled pastry cream briefly with a balloon whisk or an electric mixer until smooth and spreadable. Spoon or pipe the cream into each tart case, level the surface, then arrange fresh fruit on top.
13. Keep the assembled tarts refrigerated and serve on the same day for the best texture and flavor.