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Recipes
Easy Nutella, Coconut, and Raspberry Tarts
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Recipe

11 INGREDIENTS • 9 STEPS • 50MINS

Easy Nutella, Coconut, and Raspberry Tarts

4.0
3 ratings
Crumbly, crunchy, creamy, and very decadent! Ready in less than an hour these Nutella, Coconut, and Raspberry Tarts are perfect for Valentine's Day.
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Easy Nutella, Coconut, and Raspberry Tarts
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Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
Crumbly, crunchy, creamy, and very decadent! Ready in less than an hour these Nutella, Coconut, and Raspberry Tarts are perfect for Valentine's Day.
50MINS
Total Time
$0.72
Cost Per Serving
Ingredients
Servings
12
US / Metric
Pastry Dough
13 oz
Pastry Dough
Coconut Milk
1 2/3 cups
Coconut Milk
Nutella®
1/2 cup
Nutella®
Granola
1/3 cup
Granola
I used crispy fruit & nut granola
or Toasted Mixed Nuts
optional
Corn Starch
3 Tbsp
Corn Starch
or Tapioca starch
Ground Nutmeg
1 pinch
Ground Nutmeg
Ground Cinnamon
1 pinch
Ground Cinnamon
Powdered Confectioners Sugar
to taste
Powdered Confectioners Sugar
Nutrition Per Serving
VIEW ALL
Calories
269
Fat
16.0 g
Protein
4.0 g
Carbs
29.5 g
Add to plan
logo
Easy Nutella, Coconut, and Raspberry Tarts
Save
author_avatar
Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
The first thing is to make the tart bases and cutting the Pastry Dough (13 oz) into squares to fit inside each of the tart molds.
step 2 The first thing is to make the tart bases and cutting the Pastry Dough (13 oz) into squares to fit inside each of the tart molds.
step 3
Add cooking spray to the molds to avoid sticking. Make each base by carefully pressing the dough against the mold, this will give you that perfect tart-like border. Then cut the excess dough using the back of the knife to avoid damaging the cutting edge of the knife.
step 3 Add cooking spray to the molds to avoid sticking. Make each base by carefully pressing the dough against the mold, this will give you that perfect tart-like border. Then cut the excess dough using the back of the knife to avoid damaging the cutting edge of the knife.
step 4
Once all the bases are done put them on a baking sheet and in the fridge for at least 20 minutes. After 20 minutes with a fork prick the dough to let the air out when baking and avoid the dough to bubble up.
step 4 Once all the bases are done put them on a baking sheet and in the fridge for at least 20 minutes. After 20 minutes with a fork prick the dough to let the air out when baking and avoid the dough to bubble up.
step 5
Place a square of parchment paper over each mold held by baking beads, this is called blind baking which means cooking the dough on its own. Bake at 350 degrees F (180 degrees C) for 15 minutes. Then remove the parchment paper and beads and continue to bake for another 5 minutes.
step 5 Place a square of parchment paper over each mold held by baking beads, this is called blind baking which means cooking the dough on its own. Bake at 350 degrees F (180 degrees C) for 15 minutes. Then remove the parchment paper and beads and continue to bake for another 5 minutes.
step 6
Remove from the oven and leave to cool in the molds. Once cooled remove the bases from the molds.
step 6 Remove from the oven and leave to cool in the molds. Once cooled remove the bases from the molds.
step 7
In a pot add the Coconut Milk (1 2/3 cups), Granulated Sugar (1/4 cup), Vanilla Extract (1 splash), Ground Nutmeg (1 pinch), Ground Cinnamon (1 pinch), and Corn Starch (3 Tbsp) previously dissolved in a little bit of water, leave to cook for approximately 8 to 10 minutes at medium temperature mixing all the time until it thickness. Then leave aside to cool down. The cream should have the consistency of thick custard.
step 7 In a pot add the Coconut Milk (1 2/3 cups), Granulated Sugar (1/4 cup), Vanilla Extract (1 splash), Ground Nutmeg (1 pinch), Ground Cinnamon (1 pinch), and Corn Starch (3 Tbsp) previously dissolved in a little bit of water, leave to cook for approximately 8 to 10 minutes at medium temperature mixing all the time until it thickness. Then leave aside to cool down. The cream should have the consistency of thick custard.
step 8
Once the coconut cream has cooled down we can start to assemble the tarts by putting a layer of Nutella® (1/2 cup), a layer of Granola (1/3 cup), then topped with the coconut cream.
step 8 Once the coconut cream has cooled down we can start to assemble the tarts by putting a layer of Nutella® (1/2 cup), a layer of Granola (1/3 cup), then topped with the coconut cream.
step 9
Finish the tarts with Fresh Raspberries (to taste) and a sprinkle of Powdered Confectioners Sugar (to taste).
step 9 Finish the tarts with Fresh Raspberries (to taste) and a sprinkle of Powdered Confectioners Sugar (to taste).
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Tags
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American
Date Night
Shellfish-Free
Vegetarian
Dessert
Quick & Easy
Valentine's Day
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