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Coconut Tart with Strawberries and Rose Water

Strawberries are my favorite winter fruit, and as soon as I see it in the market, I can’t wait to make desserts with these red, luscious fruits.

This coconut tart combines strawberries with coconut cream and rose, and has the most addictive scent when baking. It’s festive and perfect for hosting.

Coconut Tart with Strawberries and Rose Water

Photo: Natalie Levin



Coconut Tart with Strawberries and Rose Water

24 cm round tart pan

For short crust pastry:
150 grams all-purpose flour
100 grams cold butter, cut into cubes
40 grams icing sugar
Pinch of salt
1 tsp. vanilla extract
1 egg yolk
1-2 tbsp. cold water (as needed)

For coconut, rose and strawberry filling:
100 grams grated coconut
100 grams cold butter cut into cubes
80 grams sugar
1 tsp. vanilla extract
Pinch of salt
2 tbsp. coconut milk
4-5 drops of rose extract
1 large egg
2 tbsp. all-purpose flour
10-12 diced strawberries

For rose cream:
250 ml. heavy cream
10 drops of rose extract
30 grams icing sugar
1 tsp. cream stabilizer of instant vanilla pudding mix

Decoration:
Diced strawberries
Toasted shredded coconut

Coconut Tart with Strawberries and Rose Water

Photo: Natalie Levin

Preparation:

  1. Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Using a fork create holes in the crust. Freeze the crust for about an hour.
  7. Preheat oven to 170c degrees.
  8. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  9. Bake for about 12-14 minutes.
  10. Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is lightly golden.
  11. Cool slightly at room temperature.
  12. Coconut rose and strawberry filling: in a food processor with a steel blade put coconut, butter, sugar, vanilla, salt, coconut milk and rose extract and process until the mixture is crumbly.
  13. Add egg and flour and continue to process until you get a thick cream.
  14. Pour the cream over the crust and arrange strawberries on top.
  15. Bake for about 10-15 minutes or until golden and set.
  16. Cool completely at room temperature.
  17. Rose cream: in a bowl of a mixer whip cream, rose extract, powdered sugar and stabilizer until you get a very stable cream.
  18. Transfer the cream into a piping bag fitted with a serrated 2 cm piping tip and drizzle piles on top of tart.
  19. Decorate with strawberries and toasted coconut.

Notes:

  • The tart is best on the day or two after preparation, but you can keep it in a closed container in the refrigerator up to 4-5 days.
Coconut Tart with Strawberries and Rose Water

Photo: Natalie Levin

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