Description
Coconut Cream Fruit Tart is a light and tropical-inspired dessert featuring a buttery crust, silky coconut cream filling, and a vibrant topping of fresh fruit. It’s refreshing, elegant, and perfect for spring or summer occasions.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 2–3 tbsp ice water
- 1 can (13.5 oz) full-fat coconut milk
- 1/3 cup sugar
- 3 egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp butter
- 1/4 cup sweetened shredded coconut (optional)
- Assorted fresh fruit (strawberries, blueberries, kiwi, mango, raspberries, grapes)
- Optional: toasted coconut flakes
- Optional: warm apricot jam for glaze
Instructions
- In a bowl, mix flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water gradually until dough forms. Chill for 30 minutes.
- Roll out dough and press into a tart pan. Bake at 375°F (190°C) for 15–20 minutes until golden. Let cool completely.
- In a saucepan, whisk together coconut milk, sugar, egg yolks, and cornstarch over medium heat until thickened.
- Remove from heat and stir in vanilla, butter, and shredded coconut if using. Let cool slightly.
- Pour coconut cream into cooled crust and spread evenly. Chill in refrigerator for at least 2 hours until set.
- Top with fresh fruit and brush with warm apricot jam if desired for shine. Serve chilled.
Notes
- Make the crust a day ahead for easier prep.
- Use canned coconut cream for an extra rich filling.
- Add fruit just before serving to keep it fresh and vibrant.
- Try different fruits based on season—citrus in winter, berries in summer.
- For vegan option, use plant-based butter and extra cornstarch instead of egg yolks.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 16g
- Sodium: 85mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
