Blackberry Coconut Tart

I realize it’s a busy holiday weekend- between Easter and Passover, there is a lot of food involved.  And I’m sure that many of your menus have already been planned and prepared.  But if there is any room on your dining room table, please make this tart.

I’m pretty sure every food blogger has browsed Heidi Swanson’s blog- 101 Cookbooks.  If you haven’t, then take the next 5 minutes to look through her beautiful pictures and recipes.  Last April she published an amazing book- Super Natural Every Day.  Heidi has a number of delicious recipes on her blog, and I wasn’t sure if I wanted a copy of the book.  But I kept seeing her book recipes on other blogs, so I bought a copy to add to our cookbook collection.  It’s amazing, and I wish I had thought to do this sooner.

I really didn’t know which recipe to start off with.  Every single one looks and sounds delicious.  I had been craving something a little sweet and indulgent- and Easter brunch just seemed too far away.  I know berries are not in season just yet, but I couldn’t wait to get my hands on some.  In the end I chose this tart, this way I could decorate it with some blackberries.

This dessert, that can easily be eaten for breakfast, is delicious.  There is a slightly sweet coconut flavor, but not too overwhelming.  The crust is crunchy, but the middle of this tart is soft.  I loved the berries on this, since they added a touch of tartness that I had been craving.

I took the last bite of this tart about an hour ago, and I’m already thinking of when I could make another.  This would be perfect for any brunch you may go to, or are hosting.  Make it tonight, it’ll be even tastier the next day.

Blackberry Coconut Tart
Slightly adapted from: Super Natural Every Day

Heidi had used a 8×11 inch tart pan, while I used a 9 1/2 inch round pan- I think both work well.  I did not have finely shredded coconut, and I like slightly bigger chunks of coconut in my baked goods, see what you have in your pantry.  In the recipe write-up, Heidi mentions that other fruit will also work, such as: cherries, plums or huckleberries.  If it’s possible make this tart a couple of days in advance, it was even better the next day, especially right out of the fridge.

Crust:
1 1/2 cups whole wheat flour
3/4 cup shredded coconut
3/4 cup sugar
1/2 tsp salt
10 tbsp unsalted butter, melted

Filling:
2 cups shredded coconut
1/2 cup sugar
4 large egg whites
2 cups blackberries
10-15 pistachios, crushed

Preheat the oven to 350ºF.  Butter the sides and bottom of a tart pan.

To make the crust combine the flour, sugar and salt.  Mix the ingredients well, and then add the butter.  Mix the dough together until it is a solid ball, and not dusty.  Press the mixture into the bottom of the tart pan.  Bake this for 15 minutes, then remove it from the oven and allow it to cool.

Meanwhile, prepare the filling by mixing together the coconut, sugar and egg whites.  Mix the ingredients until they are well combined.  Evenly, pour the filling into the tart, over the crust.  Then push the blackberries into the filling  throughout the tart (feel free to use more fruit).

Bake the tart for 25 minutes, or until the filling is turning a golden color.  Once the tart cools, sprinkle the top with the crushed pistachios.  Cut into slices or squares.