Baked raspberry tart tucks a single layer of raspberries under a golden, puffed coconut custard that bakes around the fruit. A hit of kirsch and lemon zest brightens the filling while the raspberries hold their shape beneath the surface. Eight to ten slices of elegant, fruity baking.
MAKES ONE NINE-INCH TART OR THIRTEEN FLUTED MINI-TARTS
Ingredients
1 recipe Classic Tart Dough (page 135)
6 tablespoons (90 ml) coconut oil, cut into 6 pieces
1 large egg
1 large egg white
½ cup palm sugar
¼ teaspoon salt
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) kirsch or framboise (optional)
¼ teaspoon grated fresh lemon zest
1½ teaspoons fresh lemon juice
2 tablespoons (30 ml) coconut flour
2 tablespoons (30 ml) coconut milk
2 cups (480 ml) raspberries
Preparation
1.В В Roll the dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press dough evenly into thirteen fluted mini-tart cups. Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes.
2.В В Adjust an oven rack to the middle position and preheat the oven to 375°F (190°C). Set the tart pan or mini-tart cups on a large baking sheet. Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack and let the tart shell or mini-tart shells cool completely on the baking sheet (about one hour).
3.В В Melt the coconut oil in a small saucepan over medium heat. Set aside to cool slightly.
4.В В In a medium bowl, whisk the egg and egg white together until combined. Vigorously whisk in the palm sugar and salt. Whisk in the coconut oil, vanilla, kirsch or framboise (if using), lemon zest, and the lemon juice. Lastly, whisk in the coconut flour, followed by the coconut milk, until well combined.
5.В В Distribute the raspberries in a single layer in the bottom of the cooled tart shell or mini-tart cups. Pour the filling mixture evenly over the raspberries. Bake the tart on the baking sheet until the filling is set (the center should not jiggle when shaken) and the surface is puffed and deep golden brown (about 30 minutes), rotating the baking sheet halfway through baking.
6.В В Let the tart(s) cool completely on the baking sheet (about one and a half hours). To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and tart pan bottom, and carefully slide the tart onto a serving platter or cutting board. If using mini-tart cups, carefully pull edges of tart away from cups and gently remove the tart.
Making the Tart(s) Ahead
The tart dough can be made ahead, as instructed in the original recipe. Once baked and cooled, the tart can be wrapped loosely with plastic wrap and held at room temperature for up to four hours before serving.
Pro Tips
- Arrange the raspberries in a single, even layer before pouring the filling. Crowded berries burst and make the centre wet instead of delicately set.
- Whisk the palm sugar and salt vigorously into the eggs — fully dissolved sugar is what gives the baked custard its smooth, glossy surface.
- Bake until the centre doesn't jiggle and the top is deep golden brown. The puff settles as it cools, which is exactly right.
- Cool completely — about ninety minutes. The custard needs the time to firm into slices that hold together on the plate.
Frequently Asked Questions
Can I use frozen raspberries?
Not ideally — they release too much juice and water down the custard. If you must, add them frozen and don't thaw first.
What is kirsch and can I skip it?
Kirsch is cherry brandy, and yes — the tart is lovely without it. Framboise (raspberry liqueur) is an even better match if you have it.
How do I store the tart?
Room temperature for up to four hours. Longer than that, refrigerate it and let it warm slightly before slicing.
Can I make mini tarts?
Yes — fill fluted mini tart cups and bake 15 to 20 minutes until set. They make beautiful individual desserts with no slicing required.
Recipe Card
Ingredients
Method
- 1. В В Roll the dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press dough evenly into thirteen fluted mini-tart cups.
- Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes. 2. В В Adjust an oven rack to the middle position and preheat the oven to 375°F.
- Set the tart pan or mini-tart cups on a large baking sheet.
- Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking.
- Transfer the baking sheet to a wire rack and let the tart shell or mini-tart shells cool completely on the baking sheet (about one hour). 3. В В Melt the coconut oil in a small saucepan over medium heat.
- Set aside to cool slightly. 4. В В In a medium bowl, whisk the egg and egg white together until combined. Vigorously whisk in the palm sugar and salt.
- Whisk in the coconut oil, vanilla, kirsch or framboise (if using), lemon zest, and the lemon juice. Lastly, whisk in the coconut flour, followed by the coconut milk, until well combined. 5. В В Distribute the raspberries in a single layer in the bottom of the cooled tart shell or mini-tart cups.
- Pour the filling mixture evenly over the raspberries.
- Bake the tart on the baking sheet until the filling is set (the center should not jiggle when shaken) and the surface is puffed and deep golden brown (about 30 minutes), rotating the baking sheet halfway through baking. 6. В В Let the tart(s) cool completely on the baking sheet (about one and a half hours). To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and tart pan bottom, and carefully slide the tart onto a serving platter or cutting board. If using mini-tart cups, carefully pull edges of tart away from cups and gently remove the tart. Making the Tart(s) Ahead The tart dough can be made ahead, as instructed in the original recipe.
- Once baked and cooled, the tart can be wrapped loosely with plastic wrap and held at room temperature for up to four hours before serving.
