Nuts about coconut? Coconut boasts a high level of protein and fibre. Coconuts are tasty by themselves, make delicious whipping cream, and can be added to biscuits, cakes or even puddings!Add the good vitamins, minerals, fibre, and antioxidants from blackberry, and you’ve got yourself a delightfully healthy dessert — Blackberry Coconut Tart!As well as healthy, this blackberry coconut tart recipe is so good, you’ll be eating it for dinner and dessert. This recipe yields 8-10 servings, perfect for the whole family — and certainly berry delicious too! This recipe uses pre-cooked coconut cookies, so just make sure to have them as part of your ingredients prep. If you aren't a fan of blackberry, check out these other equally delectable tart recipes — the classic lemon tart recipe, or the lime meringue pie recipe! Without further ado, here's the recipe! P.S. Check out the versatile Kenwood Multipro Compact for this recipe.
½stickunsalted butter melted and lightly browned
200gcream cheeseroom temperature
1can of unsweetened coconut cream
2tbsplime zestfreshly grated
3tbsplime juicefreshly squeezed
Preheat oven to 200°C. Pulse the coconut cookies in the Kenwood Multipro Compact until they turn into fine crumbs.
Add butter and pulse until the mixture holds together.
Scoop out the mixture onto a tart pan and press until it’s flat. Bake for 10 to 12 minutes until golden brown. Cool completely.
Beat cream cheese, coconut cream, confectioners’ sugar with the Kenwood Chefette on medium speed until smooth.
Reduce the speed to low and gradually add heavy cream. Beat until stiff peaks form. Add lime juice and beat again until stiff peaks form.
Spoon out the mixture onto the crust and spread to the edges.
Refrigerate overnight until set.
Toss blackberries with granulated sugar and lime juice. Let it sit for 5 minutes. Sprinkle lime zest before serving.