Coconut Cream Fruit Tart -

Coconut Cream Fruit Tart

Dive into a slice of paradise with the Tropical Paradise Coconut Cream Fruit Tart! This delightful dessert combines a flaky, buttery crust with a rich coconut cream filling and a colorful assortment of fresh fruits. Perfect for summer gatherings or a special treat, this tart is both a visual and flavorful masterpiece. With simple step-by-step instructions, you'll learn how to create this tropical delight that impresses every time. Transport your taste buds to sun-soaked beaches with every delicious bite!

Print Recipe Pin Recipe

Ingredients

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, softened to room temperature

1 large egg yolk

1 teaspoon vanilla extract

A pinch of salt

For the Coconut Cream Filling:

2 cups coconut milk

½ cup granulated sugar

¼ cup cornstarch

4 large egg yolks

1 teaspoon vanilla extract

1 cup shredded coconut (use sweetened or unsweetened based on your taste)

¼ cup coconut cream (unwhipped)

For the Fruit Topping:

1 cup fresh strawberries, sliced

1 cup kiwi, peeled and sliced

1 cup blueberries

1 cup ripe mango, diced

Fresh mint leaves for optional garnish

Instructions

Prepare the Tart Crust:

In a large mixing bowl, sift together the all-purpose flour, powdered sugar, and a pinch of salt. Add the softened butter, and use a pastry cutter or your fingertips to combine them until the mixture resembles coarse crumbs. Stir in the egg yolk and vanilla extract, mixing until the dough just starts to come together. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan. Use a fork to prick the bottom of the crust to prevent bubbling. Wrap the crust in plastic wrap and refrigerate for 30 minutes.

Bake the Tart Crust:

Preheat your oven to 350°F (175°C). Once the crust has chilled, line it with a piece of parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. Return the crust to the oven and bake for an additional 10-12 minutes or until it turns a light golden color. Allow the crust to cool completely on a wire rack.

Make the Coconut Cream Filling:

In a medium saucepan over medium heat, whisk together the coconut milk, granulated sugar, and cornstarch until fully combined. In a separate bowl, whisk the egg yolks until well beaten. Slowly add a small amount of the hot coconut mixture to the egg yolks while whisking to temper them. Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining coconut mixture, stirring continuously. Cook for 5-7 minutes, or until the filling thickens and bubbles. Remove from heat, and stir in the vanilla extract, shredded coconut, and coconut cream. Let the filling cool slightly at room temperature.

Assemble the Tart:

Once the tart crust has cooled, pour the coconut cream filling into the crust, using a spatula to smooth the top evenly. Cover with plastic wrap and refrigerate for at least 1 hour to allow it to set.

Arrange the Fresh Fruit Topping:

After the filling has set, carefully arrange the sliced strawberries, kiwi, blueberries, and diced mango on top of the coconut cream filling. Feel free to be playful with the design—create a colorful pattern or a casual arrangement based on your artistic flair.

Serve and Garnish:

For an elegant touch, garnish the tart with fresh mint leaves around the edges or sprinkled on top. Slice the tart into wedges and serve chilled for a refreshing dessert experience. Enjoy the vibrant flavors of this tropical delight!

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 10