Blueberry Coconut Tart Recipes

BLUEBERRY TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
• Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
• Pour blueberry filling over the cooled crust. Let cool before slicing.

BLUEBERRY-LEMON TART WITH TOASTED COCONUT

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• On a lightly floured countertop, roll out the pastry to about 6 inches square. Pierce the dough every 1/2-inch with a fork; this helps the pastry rise evenly. Mound the jam in the center of the dough. Lightly moisten the edges of the dough with water and pull and fold up the sides to the edges of the jam, forming pleats so the dough cradles the jam. Scatter the coconut flakes on top.
• Transfer the tart to the prepared baking sheet and bake for 20 to 25 minutes, until it has puffed and turned golden brown. Remove from the oven and let cool for a few minutes.
• Transfer to a dessert plate, spoon on the dollop of yogurt, and eat.

BLUEBERRY COCONUT TART

Steps:

• Prepare a tarte pan (ø 26 cm) and preheat the oven to 170°C / 338°F.
• Place oats, cashews, and almond flour in a blender and blend until fine, at least 10 seconds.
• In a separate bowl, whisk together the melted coconut oil, maple syrup and salt. Add to the dry ingredients and blend again until everything is well combined. The mixture should stick together when pressed between your fingers. Otherwise, add another 1-2 tablespoon of maple syrup or coconut oil.
• Press the mixture firmly into the tart pan, also along the edge. Bake in the preheated oven for 12-14 minutes, until the edge has slightly colored. Remove from oven and let cool.
• For the cream, add all ingredients to a pot and bring to a boil. Turn down to medium heat and let simmer for 5 minutes.
• Transfer the mixture into a mixing glass and mix finely for at least 30 seconds (CAUTION HOT!).
• Empty the blueberry coconut cream into the cooled crust. Let cool at room temperature for 1 hour. Then place in the refrigerator for at least 5 hours or preferably overnight.
• Before serving, decorate with fresh berries as desired. Enjoy cold.

COCONUT-BLUEBERRY CAKE

Steps:

• Preheat oven to 325°F. Butter 13x9x2-inch baking pan. Combine flour and 1 cup sugar in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Transfer 1/2 cup coarse meal to small bowl. Mix in coconut and reserve for topping.
• Beat milk, eggs and vanilla extract in another small bowl to blend. Mix into coarse meal in large bowl. Spread batter in prepared pan. Blend blueberry pie filling, lemon juice and remaining 1 tablespoon sugar in medium bowl. Spoon evenly over batter in pan. Sprinkle topping over batter.
• Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.