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This coconut strawberry tart features a crunchy graham coconut base topped with fluffy strawberry mousse that's wonderfully light. Its bright rosy hue and sweet berry taste make it a standout choice for springtime parties or summertime get-togethers.
I whipped up this treat for my little girl's backyard bash last spring, and everyone loved it so much I now bring it to all our family events. The mix of coconut crust with the airy strawberry filling feels like you're taking a bite of pure summer.
Ingredients
- Graham crackers: Form a tasty, crunchy foundation for our dessert
- Shredded coconut: Brings island vibes and interesting bite to the base
- Sugar: Boosts the graham crackers' natural sweetness
- Butter: Sticks everything together and adds a rich taste
- Fresh strawberries: Pick ripe, red ones for maximum flavor punch
- Heavy whipping cream: Gives that airy, cloud-like texture
- Cream cheese: Adds a slight tang and helps the mousse hold shape
- Confectioners sugar: Blends in smoothly without any grittiness
- Vanilla extract: Makes the strawberry taste pop even more
- Salt: Cuts through sweetness for better flavor
- Unflavored gelatin: Keeps your tart firmly set
- Cold water: Gets the gelatin ready to work
- Fresh strawberries: Grab tiny, perfect ones for decorating
- Pistachio nuts: Add green highlights and extra crunch
- Edible flowers: Turn your tart into a showstopper
Step-by-Step Instructions
- Prepare the crust:
- Heat your oven to 350F and coat an 11inch tart pan with removable bottom using cooking spray. Add parchment to the bottom so it comes out easily later. Blend graham crackers in your food processor for about 20 seconds until they look like breadcrumbs. Don't go too long or they'll get too fine.
- Mix the crust ingredients:
- In a medium bowl, stir together graham crumbs, coconut, sugar, and melted butter. Keep mixing until all crumbs get coated with butter. Squeeze a bit in your hand - it should stick together. If it's too dry, just add another spoonful of butter.
- Form and bake the crust:
- Push the mixture firmly into your tart pan, covering the bottom and sides evenly. A measuring cup works great to press it down tight. Put it on a baking sheet and bake for 10 to 15 minutes until it turns slightly golden. Don't worry if it seems soft - it'll harden as it cools.
- Prepare the strawberry puree:
- While your crust cools down, throw fresh strawberries and water in a blender until totally smooth. Pour this mix through a fine strainer to catch all seeds. Gently press with a spoon to get all the juice out without pushing seeds through. This makes your mousse super smooth.
- Make the cream mixture:
- Grab a large bowl and mix heavy cream, cream cheese, confectioners sugar, vanilla, and salt. Beat for about 5 minutes on medium until it gets fluffy with soft peaks. Just don't beat too long or it'll turn grainy.
- Prepare the gelatin:
- In a small bowl, mix cold water with gelatin powder until it's all wet. Add 2 tablespoons of your strawberry mix to this and stir well. Pop it in the microwave for just 12 seconds so the gelatin melts completely. It should be liquid but not hot at all.
- Create the mousse filling:
- Using a rubber spatula, gently fold the strawberry puree and melted gelatin into your cream mixture. Cut down through the middle and sweep up the sides. Keep going until no streaks show, but go easy - rough mixing will flatten your mousse.
- Assemble and chill:
- Spread your mousse evenly over the cooled crust. Use a flat spatula to make the top nice and smooth. Put it straight in the fridge for at least 4 hours, but overnight works even better. The gelatin needs time to do its job right.
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Finding just the right amount of gelatin is what makes this dessert special. Too little and your tart stays runny. Too much and you end up with something like rubber. I played with this recipe five times while working on my cookbook, and this version gives you that perfect melt-in-your-mouth feel that'll have your friends begging for your secret.
Prep Ahead Options
You can easily get a head start on this strawberry tart. The crust keeps well for three days if you store it in something airtight at room temp. The whole finished tart stays good in your fridge for up to two days. Just save the fresh toppings until right before you bring it out. The mousse holds its texture and taste really well during this time, which makes life easier when you're busy planning a party and want to knock out some dessert prep early.
Perfect Substitutions
When strawberries aren't looking their best, try using raspberries or blackberries instead. You'll follow all the same steps, but you might want to tweak the sugar a bit based on how sweet your fruit is. Want something more exotic? Swap the strawberry mix for mango puree with a splash of lime juice. Don't worry if you can't have dairy - coconut cream works great instead of heavy cream, and non-dairy cream cheese gives you similar results to the regular kind.
Serving Suggestions
For a fancy look, cut the tart using a knife dipped in hot water and wiped clean between slices. Serve on cold plates with a small spoonful of whipped cream on the side. This dessert goes really well with bubbly drinks like prosecco or champagne if you're celebrating. For a more relaxed vibe, add a scoop of vanilla ice cream. I always scatter extra fresh berries around the plate and dust some powdered sugar on top right before serving - it makes it look like it came from a fancy bakery.
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Bring this tart to your next family dinner and watch everyone's eyes light up!
Frequently Asked Questions
- → Can this strawberry tart be made in advance?
Totally. Prepare it the day before or two. Keep it chilled, then pop on the toppings right before serving for the freshest look and taste.
- → What can I swap for graham crackers in the crust?
Sure thing! Try crushed digestive biscuits, shortbread cookies, or vanilla wafers instead for a twist on the crust.
- → Any vegetarian options for gelatin in this mousse?
Yes! Agar-agar powder or veggie-friendly substitutes work great. Follow the package details for proper use—they often match gelatin amounts.
- → How do I know when the mousse is ready?
It'll feel firm but wobble just a bit when moved. Let it set at least 4 hours, but chilling overnight gives you the best results.
- → Can frozen strawberries work here?
Yep! Just thaw them completely, drain any liquid, and blend as usual. Save fresh ones for toppings to keep it looking lovely.
- → What else could I use for garnish instead of edible flowers?
Get creative! Mint, powdered sugar, a little zest, or some white chocolate shavings work awesome, too.