The soft tart with coconut and raspberries is a fresh and delicious summer dessert where the creaminess and sweetness of coconut perfectly match the tartness of raspberries. The recipe is very simple, I filled my soft tart with coconut with raspberry jam and coconut namelaka then decorated it with fresh raspberries and coconut flakes.
To make the cake, you will need 1 hour, the longest part is letting the cream stabilize in the fridge for 12 hours before whipping; just prepare it the night before and you can make the dessert in no time. I know it seems strange, but I spent much more time writing the recipe than making the cake!
Perfect for concluding a meal, it is excellent on any occasion; the only caution you need to take is to store it in the fridge until it is served.
Try my soft tarts with blended fruit in the batter and fill them as you like:
- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 1 Hour
- Portions: 10People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer, All Seasons
- Energy 441.60 (Kcal)
- Carbohydrates 51.63 (g) of which sugars 37.51 (g)
- Proteins 5.00 (g)
- Fat 25.18 (g) of which saturated 9.79 (g)of which unsaturated 6.58 (g)
- Fibers 2.69 (g)
- Sodium 56.72 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup all-purpose flour
- 1/3 cup grated coconut
- 1/2 cup sugar
- 1/4 cup peanut oil (or other oil to taste)
- 2 eggs (medium)
- 1/4 cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup white chocolate
- 1/2 cup milk
- 1 tsp glucose syrup
- 1 cup heavy cream
- 1/3 cup grated coconut
- 1 tsp gelatin sheets (240 Bloom, I used Pane Angeli gelatin sheet)
- 2 tsp water (to hydrate the gelatin)
- 1/2 cup water
- 2 tbsp sugar (thinly sliced fresh)
- 2 tbsp grated coconut
- 3/4 cup raspberry jam
- 1/2 cup coconut (thinly sliced fresh)
- 1 1/2 cups raspberries
- to taste mint (fresh small leaves)
Tools
- 1 Pitcher
- 1 Immersion blender
- 2 Small bowls
- 1 Bowl
- 1 Electric mixer
- 1 Baking pan for tart or "smart mold" 11 inches
- 1 Small saucepan
- 1 Piping bag with 0.4 inch plain or star nozzle
- 1 Sieve
Procedure
For the namelaka, use good chocolate as it will be the base flavor of the cream.
Roughly chop the white chocolate and put it in the pitcher.
Cut the gelatin sheet into pieces, place them in a small bowl, and add 2 tsp of cold water, let it rest for 10 minutes.
In another small bowl, pour the milk, add the glucose syrup, and heat it in the microwave for 40/50 seconds until it’s hot but not boiling, about 140°F. If you don’t have a microwave, use a small pan and heat it on the stove.
Add the hydrated gelatin, stir until completely dissolved and pour into the pitcher with the white chocolate. Let it rest for 1 minute then blend the mixture with the immersion blender.
Add the cold cream in a thin stream and the grated coconut while continuing to blend the mixture.
The coconut namelaka is ready, cover the cream with cling film in contact and place it in the fridge for 12 hours. Before decorating the cake, we just need to whip it with the electric mixer.
Sift the flour with the baking powder, add the grated coconut.
Pour the eggs into the bowl, add the sugar and beat them with the electric mixer until they triple in volume.
Add half of the flour mixture to the beaten eggs while continuing to beat the mixture with the mixer then add the oil.
Incorporate the remaining flour mixture and finally add the milk and vanilla.
The batter is ready, pour it into the mold (for soft tart 11 inches) greased and floured and bake the dessert in a preheated static oven at 340°F for about 20 minutes.
Do the toothpick test to check the baking, if necessary extend it by a few minutes, be careful not to overbake otherwise it will become dry.
The soft tart with coconut is ready, take it out of the oven, wait 5 minutes, and turn it upside down onto a plate, let it cool completely.
To soak the cake base, I created a sort of coconut water, if you prefer you can use the ready-made one in brick or coconut milk or a coconut liqueur.
Put the water and sugar in a small saucepan, bring to a boil.
Boil the syrup for 1 minute, add the grated coconut and turn off the heat. Mix well then pour the soaking syrup into a glass and transfer to the fridge until completely cooled. I recommend preparing it the night before and letting it rest in the fridge along with the namelaka.
When all the bases are ready, we can assemble the dessert.
Take the soaking syrup from the fridge and strain it, the coconut water is ready.
Transfer the namelaka into a bowl and whip it with the electric mixer, it should be firm and velvety, be careful not to over-whip it or the fats will separate from the liquids creating small lumps. Transfer it to a piping bag with a plain 0.4 inch nozzle (you can also use a star nozzle) and store it in the fridge.
Gently wash the raspberries and let them dry on paper towels.
Slice the coconut into very thin slices.
Place the soft tart on a tray and soak the central part with the coconut water without overdoing it. Spread the raspberry jam on the base then create peaks of namelaka over the entire tart.
Complete with fresh raspberries, coconut slices, and mint leaves.
The soft tart with coconut and raspberries is ready!
Advice
Storage
Store the soft tart with coconut and raspberries in the fridge for 3/4 days well covered.
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