Directions

Preheat oven to 350F. Prepare an 11 inch tart pan with a removable base, by greasing well with butter or spraying with cooking oil. Line the base of tart pan with baking paper.

In a food processor add graham crackers and pulse for about 20 seconds until it starts to look like breadcrumbs. In a mixing bowl, combine the graham cracker crumbs, coconut, sugar and melted butter. Stir until the butter is completely incorporated.  Press the mixture firmly into the tart pan to form a flat, even crust. Make sure you gently press the dough into all the corners and make sure the top edges are even.

Place the tart pan on a baking tray. Bake for 10-15 minutes or until light golden brown. Once cooked, set crust aside and allow to cool completely before adding the filling (you can place the mixture in the refrigerator to speed up the process).

For the mousse filling, puree the hulled strawberries in a blender until smooth. Transfer the puree into a small saucepan, add the sugar and gelatin and stir over a low heat until both are dissolved. Place in the fridge for 1/2 hour to cool. In a large bowl, whip the heavy cream to soft peaks. Gently fold the cooled strawberry puree into the cream until well blended, being careful not to over mix. Gently spread the mixture over the tart base. Place in the fridge immediately for at least 3 hours to set. Remove the tart from the refrigerator and top with the fresh strawberries, raspberries and pomegranates. Serve immediately.