Blackberry & Coconut Tart with a Dark Chocolate Crust

This delectable tart has a crispy exterior and fresh mousse flavoring.

This was so much fun to plan and make! This tart was part of my purple series on my Instagram, which is when I challenged myself to make naturally colored dishes without using food coloring. This tart was way too pretty to eat, but it was absolutely delicious (once I finally caved in cutting it). Hope you enjoy 💜

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Blackberry & Coconut Tart with a Dark Chocolate Crust

Prep Time: 20 minutes

Cook Time: 8 hours (overnight)

Total Time: 8 hours 20 minutes

Ingredients

30 dark chocolate cookies

80g melted European butter

225g blackberries & blueberries (combined)

225g cream cheese

1 tbsp vanilla extract

1 tsp coconut extract

1/4 cup coconut milk

1 tsp gelatin (or 1 tsp Agar Agar)

1 cup heavy cream

Directions

1. Preheat oven to 350. Place dark chocolate cookies in a food processor and pulse till fine. Then, add to a bowl with melted butter & mix till softened. Transfer to a 9” tart pan, add aluminum foil & pie weights on top. Bake for 12 minutes and transfer immediately to freezer to chill while working on other components of tart.

2. For the berry mousse, add berries into a blender and blend till combined. Then, add cream cheese, vanilla extract, coconut extract, and coconut milk with 1 tsp of gelatin. Blend this till combined then transfer to a medium bowl. **If you’re not using gelatin, boil the coconut milk & when it’s at a rolling boil, take it off the heat, and stir in 1 tsp of Agar Agar. Then, after it’s cooled, add to your berry mixture and transfer to a bowl.

3. In a separate bowl, add heavy cream and whisk till stiff peaks form. Then, add this slowly (1 large spoonful at a time) to your berry mousse (which should be thick after its set) and fold in. Gently fold the whipped cream in to not knock the air out.

4. Once whipped cream is incorporated, the crust will be solid. Add the berry mousse to your tart and freeze or overnight. The next day, garnish with berries and serve.