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Raspberry Chocolate Tart with Coconut Crust

July 4, 2013

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Summer vacations and celebrations sometimes call for decadence.

It’s been two solid weeks of decadence around here.

Raspberry Chocolate Tart with Coconut Crust

Today concludes my (family reunion slash) eating tour of the Midwest: this afternoon Paula and I will fly back to California after spending two weeks doing all of the eating we possibly could in Madison and Chicago.

Raspberry Chocolate Tart with Coconut Crust

My personal highlights include all the food at my family’s summer solstice party, not to mention going out for Nepali, Middle Eastern, East African, and Korean food in Madison; deep dish pizza, Costa Rican, and Ethiopian food in Chicago; and, you know, lots of beer, cheese curds, and ice cream.

Making a Raspberry Chocolate Tart with Coconut Crust

For those who know Madison, never fear: I made sure to take Paula to the Union Terrace for Babcock Ice Cream (orange custard chocolate chip!) and to Michael’s Frozen Custard—which I’m willing to bet for some people is just about synonymous with Madison (we went three times!).

Raspberry Chocolate Tart with Coconut CrustPin it!

I also somehow found time to bake this raspberry tart for my mom and step-dad.

Raspberry Chocolate Tart with Coconut Crust

My mom can’t enjoy many rich (i.e., restaurant) foods right now because of all the remission maintenance drug (aka chemo) side effects, but I wanted her to be able to partake in just a little of the decadence herself.

Raspberry Chocolate Tart with Coconut CrustPin it!

I’d packed my 9½-inch tart pan in my carry-on hiking backpack (which has accompanied me to five continents, but has never been used for actual hiking), expecting to make a version of this tart for the solstice party, but the weather was too hot and the oven too in demand, so my baking project got relegated to the second week of my visit.

Ingredients for Raspberry Chocolate Tart with Coconut Crust

I think that was for the best, though, since that way my mom (and I) got to enjoy more of the tart.

Raspberry Chocolate Tart with Coconut CrustPin it!

The recipe is adapted from Alice Medrich’s Pure Dessert (as are my blood orange tart and zesty lemon lime bars; I love that cookbook!). I’ve made her “Really Raspberry Coconut Tart” several times now—mostly without modifying it at all—but at Paula’s request, I adapted it to include a hidden layer of chocolate.

Making Raspberry Chocolate Tart with Coconut Crust

(Because why not pile on the decadence while you’re at it? That must have been my guiding philosophy, anyway, when I decided to melt a handful of semi-sweet chocolate chips together with several pats of butter and a spoonful of triple sec. Although, in my defense, I decreased the sugar in the coconut crust.)

Coconut Crust for Raspberry Chocolate Tart

A lovely gooey chocolate layer emerged to balance out the tartness of the fresh raspberries. Yet another recipe success story that I owe to Paula!

Raspberry Chocolate Tart with Coconut Crust

I had no bittersweet chocolate in the house at the time, but I’m sure you could substitute bittersweet or dark chocolate, with a tweak here or there, to an equally nice effect.

Raspberry Chocolate Tart with Coconut Crust

Alice Medrich suggests dusting the tart with powdered sugar, or serving it with vanilla ice cream on the side… I skipped the chocolate layer for my parents, but we made up for that by pairing it with nothing less than vanilla custard from Michael’s Frozen Custard; it made for a lovely celebration of summer.

Raspberry Chocolate Tart with Coconut CrustPin it!

Raspberry Chocolate Tart with Coconut Crust

p.s. Many of you may have noticed the demise of Google Reader, as of July 1st. Last week, I must have been too busy enjoying my eating tour—and not on top of things enough—to remind you about exporting your RSS feeds into Bloglovin’ or Feedly, but they both seem like excellent Google Reader substitutes, with very nice visual interfaces (despite needing some getting used to…). I encourage you to follow Spontaneous Tomato through Feedly or Bloglovin’ if you prefer an RSS reader to e-mail updates (or sign up for e-mail updates to the right, for a new recipe every Thursday!).

Raspberry Chocolate Tart with Coconut Crust

Print this recipe. (PDF)

RECIPE:

Raspberry Chocolate Tart with Coconut Crust
(Adapted from Really Raspberry Coconut Tart in Pure Dessert by Alice Medrich)

(Serves 8-10)

Ingredients for the Crust:
~ ⅔ cup unsweetened finely shredded dried coconut (start with just over a cup if chopping it more finely yourself in a food processor)
~ ¼ cup sugar
~ 8 Tbsp. (1 stick) butter, melted and still warm
~ 1 tsp. vanilla extract
~ ¼ tsp. salt
~ 1 cup all-purpose flour

For the Chocolate Filling:
~ ⅔ cup semi-sweet chocolate chips
~ 2 Tbsp. butter, chopped up
~ 1 Tbsp. triple sec or cointreau

For the Raspberry Filling:
~ 12 oz. fresh raspberries (set aside for the topping at the end)
~ 12 oz. frozen raspberries (or use fresh for these as well)
~ 2 Tbsp. sugar
~ 1 Tbsp. flour
~ powdered sugar for dusting (optional)

Special equipment needed:
~ a 9½-inch tart pan with removable bottom
~ square of tin foil

Toasting coconut for Raspberry Chocolate Tart with Coconut CrustToasting coconut for Raspberry Chocolate Tart with Coconut Crust
How to make it:

1. Place a heavy baking sheet in the lower third of the oven and pre-heat to 425 degrees. Place a medium bowl near the stove, and toast the coconut in a large, heavy skillet (over medium heat until it starts to change color, then over much lower heat) for 4-6 minutes, stirring it the entire time so that it doesn’t burn. Transfer toasted coconut to the medium bowl.

2. Add the sugar, melted butter, vanilla, and salt to the coconut and mix well. Add the flour and mix until just combined. Turn out dough into tart pan and press it evenly around the sides, into the corners, and across the bottom. Place tart pan on a square of tin foil and fold the foil loosely around the edge of the crust to protect it from browning too much during the first part of baking. Place the foil-protected tart pan with crust onto the baking sheet in the oven for 5 minutes.

Making Coconut Crust for Raspberry Chocolate TartMaking Coconut Crust for Raspberry Chocolate Tart

3. Meanwhile, in a medium bowl (the same one if you like, or a clean one), combine the frozen raspberries, with the 2 Tbsp. sugar and 1 Tbsp. flour, and gently mix, then set aside.

Making Raspberry Chocolate Tart with Coconut Crust

4. Make the chocolate filling: in a small, heavy saucepan, melt the chocolate, butter, and triple sec over medium-low heat, stirring continuously. (This should only take 3-4 minutes.) Remove the tart crust from the oven– by taking out the entire baking sheet– and prick down any raised parts of the crust with a fork. Then evenly spread out the chocolate filling across the bottom of the crust. Next, gently layer the frozen raspberries onto the chocolate, spreading them evenly without moving the chocolate around too much. Return to the oven– with the tin foil still protecting the crust edges– for another 10 minutes.

Making Raspberry Chocolate Tart with Coconut CrustMaking Raspberry Chocolate Tart with Coconut Crust

5. Lower the oven temperature to 350 degrees, and use tongs to completely unfold the tin foil (you can also use them to spread out the raspberries a little more evenly if necessary). Bake for another 25-30 minutes. Remove tart and place fresh raspberries upside-down and close together, pressing them gently into the hot berries. Let cool completely on a rack. Dust with powdered sugar to serve. Enjoy on the first day or store, covered, in the fridge.

Print this recipe! (PDF)

Raspberry Chocolate Tart with Coconut CrustPin it!Raspberry Chocolate Tart with Coconut CrustPin it!

Related recipe posts:

Berry Rhubarb Crisp (Gluten-Free) Blood Orange Tart Zesty Lemon Lime Bars Apricot Almond Galette
Berry Rhubarb Crisp (Gluten-Free) Blood Orange Tart Zesty Lemon Lime Bars Apricot Almond Galette
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73 Comments leave one →
  1. July 4, 2013 7:05 am

    Oh my, this looks delicious! What a wonderful dessert to bring to a summer potluck. Celeste :)

  2. July 4, 2013 8:32 am

    I wish raspberry would have been so easy to find here :( …. this looks so stunning…

    • July 5, 2013 12:35 pm

      Thanks, the raspberries do make the top look really pretty, but even if you can’t find fresh raspberries, you could still make the layer with frozen raspberries, and then put some other kind of fresh fruit or berries on top! (Blueberries, peaches, mangoes, whatever…)

  3. July 4, 2013 8:40 am

    Your tart is gorgeous and I can tell it was out of this world. I think it was great you packed your tart pan with you! Awesome. And you placed each and every raspberry so perfectly on top. Beautiful! :)

    • July 5, 2013 12:36 pm

      Thank you! :) Yep, I only used the tart pan that one time while in Wisconsin, but I’m really glad I packed it. Totally worth it! (Unlike the two pairs of yoga clothes I packed, which I didn’t use once! Haha.)

  4. July 4, 2013 8:47 am

    buenisimo !!! me ha encantado,un saludo!

  5. July 4, 2013 10:15 am

    Amazing looking thing. I love wheat free desserts.

    • July 5, 2013 12:42 pm

      Thanks! The crust is not actually wheat-free, since I also used flour along with the toasted coconut, but you could try substituting a gluten-free flour mix that works well for baking…

      Even with the flour mixed in, the crust still has a lovely coconut flavor, but I’d definitely like to experiment with using coconut flour, for a totally gluten-free crust, sometime too!

  6. watermelonfruitastic permalink
    July 4, 2013 10:22 am

    I’ll definitely try this out because it looks so yummy <3

  7. bitsofnice permalink
    July 4, 2013 11:13 am

    Oooooooooooh this looks so good! Awesome flavours

    • July 5, 2013 12:46 pm

      Thanks! I know; I can’t believe I was ever skeptical of raspberry and coconut together, because I thought *that* might be too decadent, but then I went ahead and added a third amazing flavor of gooey chocolate, and it was even better. :)

  8. July 4, 2013 1:45 pm

    This tart looks utterly incredible, what a flavoursome dessert :D

    Cheers
    Choc Chip Uru

  9. July 4, 2013 3:34 pm

    yumm looks amazing! I will have to try make this soon :)

  10. July 4, 2013 6:01 pm

    looks so wonderful!!!

  11. July 4, 2013 9:10 pm

    This looks beautifully decadent, not to mention elegant. What a great date night dessert.

    • July 5, 2013 12:43 pm

      Yes, it would be a great date night dessert! It’s even more elegant looking if you actually let it cool completely before slicing (which– you can tell– I was not patient enough to do for these photos… haha).

  12. July 5, 2013 4:22 am

    This looks both pretty and delicious! I wish it was berry season in oz!

    • July 5, 2013 12:44 pm

      Thanks! I know, berry season is the best! Hope you can make it till then… :) You could always make the tart with frozen raspberries for the filling, but some other seasonal fruit on top!

  13. July 5, 2013 2:31 pm

    Coconut crust?!?! Yes, please! I have some strawberries in my fridge that would probably be a perfect replacement for those raspberries…

  14. July 5, 2013 3:29 pm

    Love this combination! Between chocolate, coconut and raspberries, any two would be divine, but all three? OUTRAGEOUS.

  15. July 6, 2013 2:19 pm

    As if you needed another comment telling you how lovely this looks … but this looks lovely ;)

  16. July 6, 2013 6:01 pm

    Oh my goodness!! How gorgeous! I can’t wait to make one. If you omit the little bit of flour and substitute for corn starch, it would be gluten free. My celiac disease ridden friend will be overjoyed when I make him this! Thank you!

    • July 7, 2013 4:21 pm

      Thank you! :) Just wanted to point out that the crust still calls for a cup of flour (even though I’m sure you’re right that corn starch would work well instead of flour mixed in with the raspberries), so it might be slightly trickier to make totally gluten free, but still possible, I’m sure! Let me know if you adapt it; I hope you & your friend enjoy it!

  17. bakesinslippers permalink
    July 6, 2013 6:08 pm

    super pretty!

  18. July 6, 2013 6:22 pm

    Ooooh! That coconut crust is speaking to me. I will have to try out a gluten-free variation!

  19. Elizabeth @ SugarHero.com permalink
    July 6, 2013 9:47 pm

    Girl, you are speaking my language! (No, not English, I mean my native tongue, Obscenely Delicious Dessertish.) I am so into this tart. And actually, someone just asked me if I had any great recipes for using a lot of berries on my site (to which the answer is sadly no) so I pointed her to this recipe instead!

    • July 7, 2013 4:27 pm

      Wow, thank you! I will make sure to re-pay the favor someday and point some of my readers to your blog, especially if anyone needs a native speaker/translator of Obscenely Delicious Dessertish, because experts like you are probably hard to find!

  20. July 7, 2013 2:50 am

    Chocolate and raspberry are always a perfect combination, this recipe looks super delicious!

    • July 7, 2013 4:29 pm

      Thanks! I know, I was skeptical about raspberry and coconut, but I was 100% sure about chocolate and raspberry (and chocolate and coconut). :)

  21. July 7, 2013 7:40 am

    What a beautiful tart!! Chocolate, coconut and raspberries??? Yes please!! :) :) Love love love it!
    xox Amy

  22. July 7, 2013 1:11 pm

    Just gorgeous, Allison! I wish I had a slice now =) Thanks so much for sharing, as always, lovely! xo!

  23. Nami | Just One Cookbook permalink
    July 8, 2013 12:47 am

    Hi Allison! I’m in Japan right now and oh my fruits are super expensive! I look at your ABUNDANT raspberries and started to drool… They are impossible to find (saw blueberries but cost twice) and I wish I have a piece of this gorgeous and delicious tart right now… :)

    • July 8, 2013 2:42 pm

      Hi Nami, oh man I know how expensive fruit in Japan can be, but I’m still jealous that you’re there right now! (Despite the 蒸し暑い weather!)

      Actually, the first time I made this tart, I was so impressed with how fancy the fresh raspberry topping looked (thanks to Alice Medrich’s cookbook) that it really reminded me of some of the fruit tarts I’d seen & eaten in Japan at a cafe/bakery called Qu’il Fait Bon. Do you know that shop? There are a few locations in the Tokyo/Yokohama area, but fewer in other parts of Honshu… Anyway, you should try to go if you get a chance!
      http://www.quil-fait-bon.com/

      Some of the whole fruit tarts cost over 一万円 (!!!) but if you just get a slice or two to sample, it’s more affordable. :)

  24. July 8, 2013 9:24 am

    I’d sub in almond flour to be gluten free but can you imagine adding almond? I think it’d be a win! This looks DIVINE. Great job!

    • July 8, 2013 2:44 pm

      Ashley, yes, I think the flavor of almond flour would be lovely, even with all the other flavors this tart has going on already! :) I’m not sure it’d work one-for-one to substitute almond flour for AP flour (almond flour has sometimes made tart crusts or cookies more moist and fragile than I want them to be…) but with a little tweaking I’m sure it’s possible. Let me know if you figure something out with that, since I’d love to be able to bake a gluten-free variation! Thanks! :)

  25. July 8, 2013 6:04 pm

    Gorgeous, gorgeous recipe! I love the almond crust and it’ll be great for a lot of other tarts too. Those raspberries are beautiful and I can’t wait to pick them from my backyard soon! Loving your pictures too!

    • July 9, 2013 7:04 pm

      Oo, you have raspberries in your backyard! That’s so awesome. My childhood house’s backyard was almost entirely raspberry bushes (plus a cheap swing set), with very little grassy yard to spare. I used to love to go out there during the two mini raspberry seasons (July and then again in Sept. I think) and pick baskets of raspberries that I’d then dump onto my bowl of cereal. I preferred a very high raspberry-to-cereal ratio. Those were the days. :)

  26. July 10, 2013 10:04 am

    ohmygoshohmygoshohmygosh!!!!!!! *drools on computer* :D

  27. July 10, 2013 12:40 pm

    Coconut, chocolate and raspberries – woah! Clearly delicious, and looks beautiful too.

    • July 11, 2013 9:12 am

      Thanks! The presentation is straight out of Alice Medrich’s cookbook, but I definitely fell in love with it, especially the hidden chocolate version. :)

  28. montuos permalink
    July 11, 2013 2:37 pm

    Since you brought up feed readers, and since that’s how I follow your delectable blog, I thought I would mention the less-known InoReader [http://www.inoreader.com/] because it’s the most comfortable fit and the least-unlike-GReader replacement that I have found so far.

  29. lanahepburn permalink
    July 12, 2013 1:47 am

    I am now going to go make a shopping list for tomorrow so I can make this tart ASAP. Coconut with chocolate and raspberries…I have to say…this is basically all my favorites in one spot! Thanks for posting this recipe! Yummy, yummy.

  30. July 14, 2013 5:38 pm

    This is all I want in my life right now. YUM!

  31. July 29, 2013 3:00 pm

    Literally the most PERFECT way to use up by newly picked raspberries straight from the farm! Coconut, chocolate, and fruit – the only thing that could make this ingenious combination better would be a little bit of coffee on the side :)

    • July 29, 2013 4:51 pm

      Yes! I like the way you think! And I know; this really is a great way to use fresh-picked raspberries, since the whole top layer of the tart is just plain, fresh, unadulterated raspberries, which of course go so well just as they are with coconut & chocolate (& coffee). :)

  32. September 1, 2013 3:44 am

    this is gorgeous Allision!

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