Made with pistachio, blueberries and coconut, this no-bake tart is the ultimate sweet treat. With just 15 minutes prep time needed, it’s a must-try.
Serves1212
Cook time5 mins5 minutes
Prep time15 mins15 minutes, + cooling, 30 mins chilling & 3 hours freezing time
+ cooling, 30 mins chilling & 3 hours freezing time
Ingredients
200g Arnott’s Butternut Snap Cookie biscuits
50g pistachios
2 tbs shredded coconut
80g unsalted butter, melted
250g cream cheese, softened
397g can sweetened condensed milk
200ml coconut cream
1 tsp finely grated lemon rind
1/2 cup (110g) caster sugar
125g blueberries
1/2 cup (120g) fresh or frozen pomegranate seeds
Chopped pistachios, extra, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Lightly grease a 12cm x 34cm (base measurement) fluted tart tin with removable base. Place biscuits, pistachios and shredded coconut in a food processor and process until fine crumbs form. Add butter and pulse to combine. Spoon into the prepared tin. Use the back of the spoon to spread and press the mixture evenly over the base and sides of the tin. Place in the fridge for 30 mins to chill.
Step 2
Use an electric mixer to beat the cream cheese and condensed milk in a large bowl until smooth. Add the coconut cream and lemon rind and beat to combine. Pour into the tart case in the tin. Place in the freezer for 3 hours or until firm.
Step 3
Meanwhile, place the sugar and 1/2 cup (125ml) water in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Add half the blueberries and cook for 2 mins or until blueberries start to collapse. Set aside to cool completely. Strain syrup through a fine sieve into a small jug. Discard the solids.
Step 4
Transfer the tart to a serving plate. Drizzle with half the blueberry syrup. Sprinkle with the pomegranate, extra pistachio and remaining blueberries. Serve with remaining blueberry syrup.
No-bake coconut tart with pistachio and blueberries
Serves1212
Cook time5 mins5 minutes
Prep time15 mins15 minutes, + cooling, 30 mins chilling & 3 hours freezing time
+ cooling, 30 mins chilling & 3 hours freezing time
Ingredients
200g Arnott’s Butternut Snap Cookie biscuits
50g pistachios
2 tbs shredded coconut
80g unsalted butter, melted
250g cream cheese, softened
397g can sweetened condensed milk
200ml coconut cream
1 tsp finely grated lemon rind
1/2 cup (110g) caster sugar
125g blueberries
1/2 cup (120g) fresh or frozen pomegranate seeds
Chopped pistachios, extra, to serve
Description
Made with pistachio, blueberries and coconut, this no-bake tart is the ultimate sweet treat. With just 15 minutes prep time needed, it’s a must-try.
Method
Step 1
Lightly grease a 12cm x 34cm (base measurement) fluted tart tin with removable base. Place biscuits, pistachios and shredded coconut in a food processor and process until fine crumbs form. Add butter and pulse to combine. Spoon into the prepared tin. Use the back of the spoon to spread and press the mixture evenly over the base and sides of the tin. Place in the fridge for 30 mins to chill.
Step 2
Use an electric mixer to beat the cream cheese and condensed milk in a large bowl until smooth. Add the coconut cream and lemon rind and beat to combine. Pour into the tart case in the tin. Place in the freezer for 3 hours or until firm.
Step 3
Meanwhile, place the sugar and 1/2 cup (125ml) water in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Add half the blueberries and cook for 2 mins or until blueberries start to collapse. Set aside to cool completely. Strain syrup through a fine sieve into a small jug. Discard the solids.
Step 4
Transfer the tart to a serving plate. Drizzle with half the blueberry syrup. Sprinkle with the pomegranate, extra pistachio and remaining blueberries. Serve with remaining blueberry syrup.
