Valentine’s Day is soon approaching and I wanted to make a dessert recipe that was not only really easy to make but ready in less than 1 hour, so I came up with these Easy Valentine’s Day Nutella, Coconut and Raspberry Tarts Recipe that are crunchy, creamy, decadent and very much Valentine’s Day worthy!
I wanted this recipe to be accessible to everyone, even if you’re starting in the kitchen, so I’m using already made short crust pastry and an extremely easy to make coconut cream, the rest is just an assemble job.
KITCHEN EQUIPMENT NEEDED FOR THIS RECIPE
Apart from bowls and spoons for mixing, we’ll need:
A pot to cook the cream
Baking sheet for putting the tarts in the oven
Parchment paper
Mini Tart Tins, and
Baking Beads.
For the tarts I use these Eco Haus Living Premium Mini Tart Pan – 5 pcs Backing Pans 5cm/ 1,97 inches
For the baking beads I like to use the Tala 700g Ceramic Baking Beans
Ok, so technical bit done, let’s go to the recipe! you can watch my video tutorial showing how to make this recipe step-by-step!
EASY VALENTINE’S DAY NUTELLA, COCONUT & RASPBERRY RECIPE
Crumbly, crunchy, creamy and very decadent! Ready in less than an hour these Nutella, Coconut and Raspberry Tarts are perfect for Valentine's Day.
- 1 Already made short crust pastry roll 375gr
- 400 ml Coconut milk
- 130 gr Nutella
- 30 gr Crispy fruit & nut granola Optional: Toasted mixed nuts
- 1/4 cup White sugar
- Drizzle of vanilla extract
- 3 Tbsp Corn starch or Tapioca starch
- Raspberries
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The first thing is to make the tart bases and I’m using shop bought short crust dough and cutting squares to fit inside each of the tart moulds.
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Add cooking spray to the moulds to avoid sticking. I like to use the Eco Haus moulds that don’t need much cooking spray you’ll find the link at the beginning of the blog post.
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Make each base by carefully pressing the dough against the mould, 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.
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Once all the bases are done put them on a baking sheet and in the fridge for at least 20 minutes. Putting the dough in the fridge will avoid shrinking when baking. After 20 minutes with a fork prick the dough to let air out when baking and avoid the dough to bubble up.
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Place a square of parchment paper over each mould held by baking beads, this is called blind baking which means cooking the dough on its own. Bake at 180C for 15 minutes, then remove the parchment paper and beads and continue to bake for another 5 minutes.
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Remove from the oven and leave to cool in the moulds. Once cooled remove the bases from the moulds.
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In a pot add the coconut milk, sugar, vanilla extract, a pinch of nutmeg, cinnamon and corn starch previously dissolved in a little bit of water, leave to cook for approx. 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
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Once the coconut cream has cooled down we can start to assemble the tarts by putting a layer of Nutella, a layer of crispy granola then topped with the coconut cream. Finish the tarts with a fresh raspberry and a sprinkle of icing sugar.
WHAT TO USE INSTEAD OF CRISPY GRANOLA
If you prefer not to use crispy granola another option are toasted mixed nuts chopped in small pieces. But, I like to use crispy granola because is super crispy, sweet, and it comes with nuts and dried fruits which complements and enriches the overall taste, texture and presentation of these Easy Valentine’s Day Nutella, Coconut and Raspberry Tarts Recipe.
Of course you don’t need to add the crispy granola or nuts, you can omit them completely, but imagine having the soft texture of the coconut cream over the soft texture of Nutella…. soft over soft with nothing to separate them in flavour or texture can make the dessert boring and uninteresting.
EASY VEGAN GLUTEN FREE NUTELLA, COCONUT & RASPBERRY TARTS RECIPE
If you want to make these Easy Valentine’s Day Nutella, Coconut and Raspberry Tarts Recipe vegan and/or gluten free just replace the short crust pastry for a vegan and/or gluten free version.
The two I found most suitable for these tarts are the Genius Gluten Free Short Crust Pastry and the Vegan Ready to Roll Gluten Free Short Crust Pastry.
However, if you prefer to make you’re own base, in the past I made vegan and gluten free tarts using this recipe:
- 1/2 cup raw almonds
- 2 cups gluten-free rolled oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 cup virgin coconut oil, softened
- 2 tablespoons pure maple syrup
- 1 1/2 tablespoons water, or as needed to moisten dough
Very finely chop the nuts in a food processor, add the rest of the ingredients and mix until you have a dough that sticks together. Add more or less water until you get the right consistency.
Once done divide the dough in balls and place each ball on a tart tin pressing with your fingers until the tart is covered in dough.
With this dough you have to add quite a bit of non-stick cooking spray or use parchment paper between the dough and tart tin so it doesn’t stick. But I’ve find that using the Eco House tins requires less oil than with other tins, however, the choice is yours.
One thing I have to point out! Although I have used the above recipe for many tarts I haven’t used it for mini tarts so I can’t say how many mini tarts will come out of the dough, but my guess is that at least 4 should come out.
Ok guys as usual if you make this recipe rate and comment below. If you have a recipe that would like to see featured in the blog or channel let me know in the comments below!
See you next time…
HAPPY COOKING! 🙂
