This Raspberry Mascarpone Coconut Cream Tart is the perfect dessert to serve to your Valentine or to impress your guests at your next party.
A cookie dough crust baked in a tart pan, then filled with layers of mascarpone-confectioner sugar, pudding, and topped with fresh raspberries.
I make tarts frequently for a dessert because they are so easy and you can use so many different crusts and fillings. My inspiration for this Raspberry Mascarpone Coconut Cream Tart came from using ingredients that I had available.
I am really happy with how these flavors taste together.
HOW TO MAKE RASPBERRY MASCARPONE COCONUT CREAM COOKIE TART:
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS
roll of Pillsbury refrigerated sugar cookie dough
coconut cream pudding mix
milk
mascarpone cheese (recommend Belgioioso)
confectioner sugar
vanilla
fresh raspberries
whipped topping (optional)
INSTRUCTIONS
Here are the ingredients. Not many, but packed with flavor.
Crumble cookie dough into tart pan with removable bottom/sides.
Press into bottom and up sides. Prick with a fork.
Bake and cool crust.
Prepare pudding mix. Set aside to cool.
Combine mascarpone cheese, confectioner sugar, vanilla.
Remove sides and bottom of pan, transfer to serving plate.
Spread mascarpone layer.
Spread pudding layer. Chill.
Top with fresh raspberries.
Cut into wedges and serve with whipped topping if desired.
Some other dessert tarts you will enjoy are
BERRY LEMON MASCARPONE COOKIE TART
DESSERT TARTS AND TARTLETS
PUMPKIN BUTTERSCOTCH MASCARPONE COOKIE TART
Why You Will Love this Raspberry Mascarpone Coconut Cream Tart
- It is an easy, elegant dessert to make with only a few ingredients.
- The flavors of coconut cream, raspberry and sweetened mascarpone cheese blend together so well.
- This dessert serves a crowd and everyone always asks for the recipe.
Helpful Tips and Variations
- Do not overbake the cookie tart. Remove from oven when it is light golden brown.
- You could use a different flavor of cookies for the crust, different pudding for filling and fruit topping. Chocolate chip cookies crust with chocolate pudding filling would be good.
- The crust becomes softer from the fillings after it sets at room temperature for a few minutes, after removing from the refrigerator. This makes it easier to cut.
Frequently Asked Questions
Can I make this tart ahead of time?
YES. This tart can be made a day ahead of time, but the raspberries may start to run. If possible, add the fruit the day it will be served.
How long do I let the cookie dough set out of the refrigerator before using?
Usually about 20 minutes is good. If your kitchen is extra cold, plan on 30 minutes.
How do I remove the tart crust from the pan with removable bottom?
Remove pan to a cooling rack for about 20 minutes then remove the sides and allow crust to cool on a wire rack. Place your hand under the removable bottom and push up carefully to remove it.
What can I do if the bottom of my crust is stuck to the bottom of the tart pan?
When this has happened to me, I use a long knife or flat spatula and run it across the bottom of the tart crust. This usually works.
If you are serving the tart at your home and it will not come off, it is ok to leave the bottom on.
RASPBERRY MASCARPONE COCONUT CREAM TART
Ingredients
- 1 16.5oz roll Pillsbury refrigerated sugar cookie dough
- 1 3oz box Jello Cook & Serve coconut cream pudding mix
- 1 1/2 cups cold milk
- 12 oz Belgioioso Mascarpone Cheese softened
- 3/4 cup confectioner sugar
- 1/2 teaspoon vanilla
- 28-30 fresh raspberries washed & dry
- whipped topping optional
Instructions
- Preheat oven to 350 degrees F. Set cookie dough out of refrigerator about 10 minutes before using. Open cookie dough and crumble into a 9 or 10-inch ungreased tart pan with removable sides and bottom. Press dough into bottom and up sides of pan. Prick with fork about 6 places in the bottom.
- Bake for 18 to 23 minutes or until crust is light golden brown. Transfer to a cooling rack and cool completely, about 45 minutes.
- In a medium size saucepan, whisk together the pudding mix and milk. Bring to a boil, cooking over a medium heat, stirring constantly. Remove from heat and cool about 20 minutes. Stir the pudding occasionally while it is cooling.
- In a medium size mixing bowl, using an electric mixer, beat together the mascarpone cheese, confectioner sugar, and vanilla.
- Carefully remove the sides and bottom of tart pan. Transfer tart to serving dish.
- Spread the mascarpone layer evenly over bottom of crust. Stir the pudding and spoon it over the mascarpone layer. Spread evenly with offset spatula. Refrigerate for 20 minutes.
- Top with fresh raspberries. To serve, cut into wedges. Top with whipped topping if desired. (We used Dream Whip)
- Serves 8.
- Refrigerate until ready to serve.
Notes
- Do not overbake the cookie tart. Remove from oven when it is light golden brown.
- You could use a different flavor of cookies for the crust, different pudding for filling and fruit topping. Chocolate chip cookies crust with chocolate pudding filling would be good.
- This tart can be made a day ahead of time, but the raspberries may start to run. If possible, add the fruit the day it will be served.
- To remove tart from the pan..transfer pan from the oven pan to a cooling rack for about 20 minutes then remove the sides and allow crust to cool on a wire rack. Place your hand under the removable bottom and push up carefully to remove it.
You could do so many variations of a tart with this basic recipe. Use any flavor pudding and fruit you choose. This is a perfect dessert for any occasion.
This post was shared on Weekend Potluck @ Sweet Little Bluebird
Such perfect timing! Our friend Mo is coming to visit at the end of the month and we are doing a potluck! This will be perfect! Thank you!!!!!!!!!!!
Thank you. It really tastes good. I would like a little more pudding in it so the next time I make it, I am going to see if it works with a larger box of pudding. I was afraid the pudding would run over the sides if I used a larger box. Hope you like it.
Looks and sounds delicious! You are so creative and such a talented cook! I’ve printed the recipe and intend to try this very soon.
What a pretty Valentine’s Day setting for your guests! The only way I can make a tart crust that pops out of the tin is with the one I have that pops apart after baking!