Blueberry Coconut Tart Recipes

BLUEBERRY TART

A flaky shortbread crust with blueberry topping. Dust with powdered sugar.

Provided by LOUIE75

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 45m

Yield 8

Number Of Ingredients 7

Blueberry Tart image

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
Pour blueberry filling over the cooled crust. Let cool before slicing.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g

Ingredients

2 cups all-purpose flour
1 cup butter, at room temperature
½ cup powdered sugar
3 cups blueberries
2 tablespoons cornstarch
¼ cup white sugar
1 teaspoon lemon extract

HEAVENLY BLUEBERRY TART

Mmm-this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. -Lyin Schramm, Berwick, Maine

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 11

Heavenly Blueberry Tart image

Steps:

In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom. , For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet., Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 380 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 173mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup cold butter
1 tablespoon vinegar
FILLING:
4 cups fresh blueberries, divided
2/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

COCONUT BLUEBERRY CAKE

My husband and I pick wild blueberries every summer and store plenty of them in the freezer. That way, we can enjoy this delicious coffee cake and other favorite blueberry treats all year long. -Janis Plourde Smooth Rock Falls, Ontario

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 12-15 servings.

Number Of Ingredients 16

Coconut Blueberry Cake image

Steps:

In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries., Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and lemon zest. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.

Nutrition Facts : Calories 272 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 160mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1 cup whole milk
1/2 cup canola oil
1-1/2 cups fresh or frozen blueberries
1 cup sweetened shredded coconut
LEMON SAUCE:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1 cup water
1 tablespoon butter
2 tablespoons lemon juice

EASIEST AND BEST -BLUEBERRY-COCONUT TARTS

I made 1/2 the recipe first. But, I forgot and added 1 cup of coconut. Followed the recipe directions and prebaked shells for 10 min. Try to prick the shells on the bottom before baking. I forgot and nothing serious happened. Baked the tarts for 20 min. The filling was quite firm. We enjoyed them. I think I'll use double coconut all the time. I got 15 tarts. I had condensed milk left over so the next day I made more, 13 tarts this time. I didn't like the look of the mixture after the blueberries were mixed in yesterday, very blue looking. I even used frozen blueberries. You could add some flavoring if desired, taste the filling and see if you want to add anything more. Today I pre-baked the shells for 5 min. I put a few blueberries in the bottom of each shell, depending on size, I used 5-8 in each shell. These I baked for 15 minutes and they were a little runny in the middle. We liked them, there isn't any left. I think I'll try frozen raspberries next time. I'm posting the recipe the way it came to me.

Provided by Dorel

Categories Tarts

Time 30m

Yield 28 tarts

Number Of Ingredients 4

Easiest and Best -Blueberry-Coconut Tarts image

Steps:

Prick bottom crust of premade tart shells, bake for 10 minutes, cool on wire rack.
In a bowl combine condensed milk, eggs, coconut, then stir in blueberries.
Spoon mixture into shells and bake 20 minutes or until filling is set.
You may sprinkle coconut over tops before baking.

Nutrition Facts : Calories 79.6, Fat 3.7, SaturatedFat 2.7, Cholesterol 20.2, Sodium 25.4, Carbohydrate 10.5, Fiber 0.7, Sugar 9.5, Protein 1.9

Ingredients

1 (14 ounce) can condensed milk
2 eggs, lightly beaten
1 cup coconut
2 cups fresh blueberries or 2 cups frozen blueberries

BLUEBERRY & COCONUT CAKE

This dairy-free dessert is a guaranteed crowd-pleaser and is even freezer-friendly

Provided by Good Food team

Categories Afternoon tea, Dessert, Treat

Time 1h35m

Number Of Ingredients 9

Blueberry & coconut cake image

Steps:

Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries and dust with icing sugar to serve.

Nutrition Facts : Calories 387 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

Ingredients

250ml rice bran oil, plus extra for the tin
3 eggs
225g caster sugar
2 tsp vanilla extract
300g self-raising flour
50g desiccated coconut
175ml soya milk
140g fresh or frozen blueberries , plus extra to serve
icing sugar , to dust

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BLUEBERRY TOASTED COCONUT TART - SUGARHERO

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Blueberry Coconut Tart Recipes

BLUEBERRY TART

A flaky shortbread crust with blueberry topping. Dust with powdered sugar.

HEAVENLY BLUEBERRY TART

Mmm-this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. -Lyin Schramm, Berwick, Maine

COCONUT BLUEBERRY CAKE

My husband and I pick wild blueberries every summer and store plenty of them in the freezer. That way, we can enjoy this delicious coffee cake and other favorite blueberry treats all year long. -Janis Plourde Smooth Rock Falls, Ontario

EASIEST AND BEST -BLUEBERRY-COCONUT TARTS

BLUEBERRY & COCONUT CAKE

This dairy-free dessert is a guaranteed crowd-pleaser and is even freezer-friendly

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