Imagine a dessert that combines the burst of juicy blueberries, the rich crunch of toasted coconut, and a perfectly golden tart shell that melts in your mouth. This Blueberry Toasted Coconut Tart is not just a recipe—it's a culinary adventure that transforms simple ingredients into a show-stopping dessert that will have your guests begging for seconds. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to elevate your dessert game and create a memorable sweet experience that celebrates the perfect balance of flavors and textures.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made tart shell
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 cup shredded coconut, toasted
- 1 tablespoon butter, melted
Instructions
- Preheat the oven to 375°F (190°C). Place the pre-made tart shell on a baking sheet and set aside.
- In a medium mixing bowl, combine fresh blueberries, granulated sugar, cornstarch, and lemon juice. Gently toss the ingredients until the blueberries are evenly coated.
- In a small skillet, toast the shredded coconut over medium heat. Stir continuously until the coconut turns golden brown and becomes fragrant, about 3-4 minutes. Remove from heat and let cool slightly.
- Brush the bottom of the tart shell with melted butter to create a light barrier that prevents the crust from becoming soggy.
- Spread the toasted coconut evenly across the bottom of the tart shell.
- Pour the blueberry mixture into the tart shell, ensuring an even distribution of berries.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the blueberry filling is bubbling and thickened.
- Remove from the oven and let cool on a wire rack for at least 30 minutes to allow the filling to set.
- Slice and serve at room temperature. Optional: Garnish with additional toasted coconut or a dusting of powdered sugar.
Tips
- Choose fresh, plump blueberries for the most vibrant flavor and best texture.
- Toast coconut carefully—watch it closely as it can burn quickly. Stir continuously and remove from heat when it turns golden brown.
- Use a pre-made tart shell to save time, but brush with melted butter to ensure a crisp bottom crust.
- Let the tart cool completely before slicing to allow the filling to set properly.
- For an extra touch of elegance, garnish with a light dusting of powdered sugar or additional toasted coconut.
- Store the tart at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 15mg
