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 !
For the garnish from the pie, you will need mascarpone, a nice vanilla pod, powdered sugar, whole milk.
For 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.
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
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
Instructions:
- 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.
- EQUIPMENT USED -
small kitchen
She is superb!
Lalo
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 :))
Cali
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 ;-)
Melina & Chocolate
Oulalala as it is beautiful .. I will make my dessert!
Rosehazelnuts
Really superb and very tasty!
dumont
Lily, do you have to whip the egg whites or just mix them to make the dough?
merci!
Lilie bakery
Hello, just add them, without beating them, as shown. @ soon
Make me bite!
What is it, this pie is!
bruel
Hello, for how many people are the quantities of this pie please? Laura
Lilie bakery
Hello, I would say 6-8 slices or so. @ soon
martine
I like the cream with this coconut a lot. Very pretty pie.
Emmanuelle
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?
Lilie bakery
Hello, I'm putting on aluminum foil. @ soon
Louise
Wow, your pie is beautiful!
Lilie bakery
Thank you Louise :)
Emilia
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
Lilie bakery
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 ...
Dominique
Do you have to unmold the pie bases or leave them in the mold ?. Thank you for your reply. Sincerely, Domi
Lilie bakery
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 !
Caroline
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?
We look forward to seeing you!
Caroline
Lilie bakery
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 :)
Anna
Hello Lilie,
I made it with red fruits, a real delight. Everyone feasted.
Right now it's pear season. Can I replace the berries with pears? Thank you for your reply.
Happy Holidays and thank you again for these excellent and easy to make recipes.
Lilie bakery
Hello Anna, I have never tried anything other than red fruits, but you are free to test yourself. Goodbye :)
Lola
Hello Lilie.. Quick question…isn't the bottom of the pie sticking to the mould? No need to butter or line it?
Thank you
Lilie bakery
Hello Lola, my mold has a removable bottom, so I don't line it. On the other hand, you can line the bottom with a sheet of baking paper for your convenience. See you soon :)