Coconut Red Berry Mascarpone Tart

Coconut Red Berry Mascarpone Tart - Lilie Bakery

A recipe full of freshness and fruit: the Coconut red berry mascarpone tart. Very creamy with its vanilla mascarpone filling, and also soft with its coconut rock-style pie shell! All you have to do is add some pretty tangy red fruits, and your dessert is ready!

I love this kind of sweet pies, easy and quick to make for sunny days. Tastes generally appeal to everyone, and it is very light at the end of the meal. In addition, this recipe is little sweet (besides, I always advise you to adapt the dose of sugar to your taste).

What ingredients to prepare this red fruit mascarpone tart?

Le pie shell of this recipe is like a coconut rock. You will therefore need: egg whites, grated coconut, powdered sugar. That's all !

To the garnish from the pie, you will need mascarpone, a nice vanilla pod, powdered sugar, whole milk.

Coconut Red Berry Mascarpone Tart - Lilie Bakery

To the decor, indulge yourself by choosing beautiful red fruits according to the season: strawberries, raspberries, blueberries, currants ...

NB: the quantities indicated in my recipe correspond to a rectangular mold of 36x10cm, if you want to make this pie in a classic round format, be sure to increase the quantities by approximately 30%.

How to make this red fruit tart?

To prepare the pie, we start by making the coconut pie shell. For this, we simply mix the egg whites, sugar and grated coconut to have a slightly sticky mixture. We place this mixture in the bottom of the mold and on the sides to create a pie shell. Then we put in the oven. It must be allowed to cool before filling it.

Coconut Red Berry Mascarpone Tart - Lilie Bakery

Then we prepare the garnish : we simply whip the mascarpone, the vanilla beans, the powdered sugar. Then we add the milk to obtain a sort of firm whipped cream.

Using a sleeve pocket fitted with a fluted tip, place the mascarpone cream on the cold tart base. We then decorate with red fruits. It's ready !

Other recipes to try

If you like this kind of fruity recipes, I advise you to take a look at these other recipes from the blog: Eton strawberry mess, Fondant strawberry peach cake, Tiramisus strawberry lemon shortbread cookies, Strawberry mango pineapple smoothie, Cherry almond fondant cake, Raspberry mascarpone tart Breton palet, Fondant peach raspberry tonka cake.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute pies!

Coconut Red Berry Mascarpone Tart - Lilie Bakery
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5 on 6 votes

Coconut Red Berry Mascarpone Tart

A creamy tart made with vanilla mascarpone, with red fruits, on a coconut rock-style tart base.
Preparation30 min
Baking30 min
Total1 h
Recipe type: Dessert, Snack
Kitchen room: French
Quantity: 6 parts

Ingredients:

Coconut pie shell

  • 3 egg whites
  • 190 g grated coconut
  • 40 g powdered sugar

Garnish

  • 300 g of mascarpone
  • 40 g powdered sugar
  • 1 vanilla pod
  • 5 cl whole milk

Preparation:

  • Preheat the oven to 180 ° traditional heat. Lightly butter a rectangular pie dish (mine is 36x10cm).
  • In a bowl, combine the whipped egg whites, coconut and powdered sugar until you get a kind of malleable paste and a little sticky (like making coconut rocks). Press this dough into the bottom of the mold and on the sides, then bake for 30 minutes (cover halfway through cooking).
  • Separately, whip the mascarpone, powdered sugar and vanilla. Gradually add the milk to obtain an airy, firm whipped cream texture.
  • Fill a pastry bag with this mixture and garnish the cooled pie shell.
  • Decorate with red fruits then keep cool until tasting.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

- EQUIPMENT USED -

Moule tarte rectangle
Douille 6B
Robot artisan pâtissier KITCHENAID
Poche douille 40cm réutilisable
Moule tarte rectangle
Douille 6B
Robot artisan pâtissier KITCHENAID
Poche douille 40cm réutilisable
Moule tarte rectangle
Douille 6B
Robot artisan pâtissier KITCHENAID
Poche douille 40cm réutilisable

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21 comments

  1. Reply

    small kitchen

    July 6, 2015

    She is superb!

  2. Reply

    Lalo

    July 6, 2015

    Olalala! It's so pretty and so-exactly-what-I-want-at-this-moment.

    I don't know how you manage to bake when the heat wave floods us with its (overwhelming) heat. I left the stove for 10 days ... My thighs thank me ... But still!

    BIG THANKS anyway for this delicious recipe. To be tested as soon as possible ♥

    Nice afternoon :))

  3. Reply

    Cali

    July 6, 2015

    Simplicity and Gluttony combined in one and the same pie ...... pie which it is difficult for me to resist, and which I will test soon ;-)

  4. Reply

    Melina & Chocolate

    July 7, 2015

    Oulalala as it is beautiful .. I will make my dessert!

  5. Reply

    Rosehazelnuts

    July 7, 2015

    Really superb and very tasty!

  6. Reply

    dumont

    July 9, 2015

    Lily, do you have to whip the egg whites or just mix them to make the dough?
    merci!

    • Reply

      Lilie bakery

      July 17, 2015

      Hello, just add them, without beating them, as shown. @ soon

  7. Reply

    Make me bite!

    July 10, 2015

    What is it, this pie is!

  8. Reply

    bruel

    July 17, 2015

    Hello, for how many people are the quantities of this pie please? Laura

    • Reply

      Lilie bakery

      August 13, 2015

      Hello, I would say 6-8 slices or so. @ soon

  9. Reply

    martine

    July 18, 2015

    I like the cream with this coconut a lot. Very pretty pie.

  10. Reply

    Emmanuelle

    July 26, 2015

    Hello lilie I would like to ask you when you say to cover the dough halfway through cooking. Do you put baking paper on it or something else?

    • Reply

      Lilie bakery

      August 13, 2015

      Hello, I'm putting on aluminum foil. @ soon

  11. Reply

    Louise

    August 8, 2015

    Wow, your pie is beautiful!

    • Reply

      Lilie bakery

      August 13, 2015

      Thank you Louise :)

  12. Reply

    Emilia

    April 15th

    Hello !
    I would like to make this pie which has been eyeing me for some time. Can I prepare it the day before to enjoy it the next day?
    Thank you in advance

    • Reply

      Lilie bakery

      10th May 2017

      Hello Emilie, the tart base can be prepared the day before, however, I recommend adding the red fruits at the last moment otherwise they will bleed over the cream ...

  13. Reply

    Dominica

    2th October

    Do you have to unmold the pie bases or leave them in the mold ?. Thank you for your reply. Sincerely, Domi

    • Reply

      Lilie bakery

      2th October

      Hello Dominique, you have to let the tart shell cool down to solidify it. It can be unmolded afterwards or left in its mold as you prefer. Goodbye !

  14. Reply

    Caroline

    November 12, 2021

    5 stars
    Hello,
    If I have to prepare the pie the day before, would you advise me to waterproof the pie shell before adding the cream?
    If not, how long can we keep this pretty pie before the dough softens?
    thank you,
    Caroline

    • Reply

      Lilie bakery

      November 13, 2021

      Hello Caroline, normally this shouldn't be a problem if your mascarpone whipped cream is firm, it will not flow. Otherwise, to waterproof it, we can consider a thin layer of melted white chocolate on the tart base. I didn't have to do it on my side. Goodbye :)

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