Domestic Gothess logo

You are here: Home / Uncategorized / Tropical Fruit Coconut Tart & A Giveaway

Tropical Fruit Coconut Tart & A Giveaway

by 117 Comments

Jump to Recipe -

Tropical fruit coconut tart - crisp coconut pastry filled with coconut creme patissiere & tropical fruits

We have had some truly glorious weather recently (interspersed between some very wet and miserable days…); as I write this I am overlooking our back garden, which is beautifully warm and sunny, aaand horrifically overgrown…all the plants have had a sudden growth spurt and it is getting towards the point where even the dog can’t venture out any further than the patio due to the height of the weeds (he is only small). It needs some serious work doing to it; not just weeding, but leveling, digging out a couple of trees, extending the patio, laying a path, building vegetable beds, mending the fences etc. etc. I thought about starting work on it the other day, but I just couldn’t face it so baked this tropical fruit coconut tart instead which was a much more satisfying use of my time.

Tropical fruit coconut tart - crispy coconut pastry filled with coconut pastry cream, mango, pineapple, kiwi & passion fruit

With the warm, sunny weather I had been craving tropical fruits, and what better way to use them than by pairing them with crisp, coconut pastry and creamy coconut milk creme patissiere? To make the coconut pastry tart base I added some coconut flour to my pastry, which not only adds a touch of coconut flavour but also makes for an extremely crisp, crunchy pastry (scroll down to the bottom of the post for a chance to win some coconut flour and other goodies). You can use desiccated coconut in place of the coconut flour if you prefer, though bear in mind that you will probably need to add less water to the pastry to bind it together (coconut flour is very absorbent); just add the water a spoonful at a time until the pastry comes together.

Tropical fruit coconut tart - coconut pastry shell filled with coconut milk pastry cream and tropical fruits

The coconut creme patissiere is made in exactly the same way as regular pastry cream, except that I used coconut milk in place of the usual dairy milk; it is perfectly smooth, creamy and coconutty. I topped the tart with pieces of mango, pineapple and kiwi (which I cut into star shapes using a pastry cutter – this is totally not necessary) and some passion fruit. I decided that the tart looked too yellow so scattered over some freeze dried raspberry pieces as I didn’t have any fresh raspberries but again this is not really necessary and was purely for decoration rather than taste (although some fresh raspberries on there would be tasty). The combination of delicious fresh tropical fruit, creamy coconut creme patissiere and perfectly crispy pastry is utterly divine and this tart is the perfect dessert to serve on a warm sunny day, and so much more rewarding than gardening…

Tropical fruit coconut tart - cripsy coconut pastry shell filled with coconut milk creme patissiere and tropical fruits

Tropical fruit coconut tart - crisp coconut pastry filled with coconut creme patissiere & tropical fruits
Print

Tropical Fruit Coconut Tart

Serves 8
Author Domestic Gothess

Ingredients

Coconut Pastry Cream:

  • 400 ml can full fat coconut milk
  • 1 large egg
  • 4 large egg yolks
  • 40 g (1/3 cup) cornflour (cornstarch)
  • 100 g (1/2 cup) caster sugar
  • 1/2 tsp vanilla extract

Coconut Pastry:

  • 200 g (1 + 2/3 cup) plain flour
  • 30 g (1oz) coconut flour
  • 30 g (1/3 cup) icing sugar
  • 1/4 tsp salt
  • 100 g (1 stick) cold unsalted butter, diced
  • 3-5 tbsp ice water

To Finish:

  • 1 large, ripe but firm mango diced
  • 1/2 small ripe pineapple diced
  • 3 kiwis peeled and sliced
  • 2 passion fruit
  • raspberries/freeze dried raspberries

Instructions

Pastry Cream:

  • Place the coconut milk in a heavy bottomed saucepan and heat until almost boiling. Meanwhile, whisk together the egg, yolks, cornflour, sugar and vanilla extract in a heat-proof bowl until smooth.
  • Gradually pour the coconut milk into the egg mixture, whisking constantly then return the mixture to the saucepan over a medium heat. Whisk constantly until the mixture thickens and comes up to the boil; continue to cook for a couple more minutes while whisking to cook out the flour then pour into a clean bowl, cover with clingfilm directly on the surface then refrigerate till cold (or overnight).

Coconut Pastry:

  • Place the plain flour, coconut flour, icing sugar, salt and butter in a food processor and blitz until it resembles sand. With the motor running, gradually add the ice water until it comes together into a ball. Shape the pastry into a disc, wrap in clingfilm and chill in the fridge for at least an hour.
  • Roll out the chilled pastry thinly on a lightly floured surface and use to line a 25cm tart tin, trim off the excess, prick the base with a fork and place the pastry case in the freezer for 15 minutes while you pre-heat the oven to 180C/350F/gas mark 4.
  • Line the tart case with greaseproof paper or a double layer of good quality clingfilm, going right into the corners, edges and up the sides then fill with baking beans or dried rice making sure that the sides are propped up.
  • Bake for about 25 minutes then remove the paper and beans, reduce the oven temperature to 170C/325F/gas mark 3 and return the tart case to the oven for about 15 minutes more, or until golden and crisp. If the edges start to colour before the middle is done then you can cover them with strips of tin foil.
  • Remove from the oven and leave to cool for 10 minutes then remove the tart case from the tin, transfer to a wire rack and leave to cool completely. If you are making the case the day before serving the tart then keep in an airtight container once cool.

To Assemble:

  • Place the tart case on a serving platter. Beat the coconut pastry cream with a wooden spoon until smooth then spread evenly over the tart base. Scatter over the mango, pineapple and kiwi then drizzle with the passion fruit. Top with fresh or freeze dried raspberries. Best eaten on the same day as it is assembled. Keep refrigerated.

Tropical fruit coconut tart - crisp coconut pastry filled with coconut milk creme patissiere, mango, pineapple, kiwi & passion fruit

Link up your recipe of the week

The coconut flour I used is by Goodyfull, who provide a subscription service for healthy ingredients; they are very kindly giving away 100g each of coconut flour, cacao powder and chia seeds to THREE lucky winners, just enter using the widget below for your chance to win. Goodyfull are also running an event on the 11th June in Birmingham on nutrition, exercise and overall well-being, which is aimed at people who are just starting their journey or have been on it for a while and need some guidance; if you fancy attending then you can find the details here.

goodyfull products

Goodyfull Coconut Flour, Chia Seeds & Cacao Powder Giveaway:

– Three winners will receive the following: 100g each of coconut flour, chia seeds & cacao powder

– The giveaway open to UK residents over the age of 18 only. 

– The giveaway ends on the 5th of June 2016 at 11:59:59 PM.

– Entries using an automated process or software to create bulk entries will be disqualified.

– The winner will be randomly selected, announced in the Gleam giveaway box and contacted via their provided e-mail address shortly afterwards. Please claim your prize within 4 days of being notified.

More competitions at The PrizeFinder

Goodyfull Coconut Flour, Cacao Powder & Chia Seeds Giveaway

Never Miss A Post!

Subscribe to get all the latest recipes delivered to your inbox.

Reader Interactions

Comments

  1. Sumayya Patel

    Hannah, this looks so good – and as it’s sunny today in London it is apt timing! I have issues with wheat – could this work with GF flour?

    Also, can you post more wheat-free, GF recipes, pretty please?

    Reply

    • hannahhossack

      Hi Sumayya, apologies for the slow reply, I’ve been having some website troubles so have been unable to log in. Do you have a favourite GF pastry recipe? If so I would swap the pastry with that as I’m not sure how well GF flour would work with the coconut flour without testing it; the pastry cream is GF already so no tweaks are needed there. Unfortunately as neither I nor my partner follow a GF diet, and the recipes that I post are what I make for us to eat, any GF recipes that I post occur “by accident” so to speak, or because I am working with a specific product.

      Reply

      • Sumayya Patel

        Hi Hannah, thanks for replying.

        I have not made (GF) pastry before so no favourite recipes – however, I’ll keep a look out for any GF recipes you post or anything that looks GF adaptable without waste.

        Reply

  6. Nicky G

    That looks beautiful. Love the combination of coconut and mango. Does it need to be eaten straightaway? I’m guessing yes.

    Reply

    • hannahhossack

      Thanks Nicky 🙂 Yes, ideally it needs to be eaten on the day it is assembled, it still tastes good the next day (keep refrigerated) and the pastry remains quite crisp but it doesn’t look as pretty

      Reply

  9. Debby

    I love nuts and eat a handful or so every day – varying them, or I have a pot of mixed nuts, dried fruits and seeds that I pick out of. I the summer I have a box in the fridge of salad, and in the winter, winter salad. I also eat a lot of fruit and am quite greedy with my favourites, like cherries & berries – fingers crossed.

    Reply

  13. Holly Gibson

    I’m going to be traditional and say fresh fruit. I love trying new snacks but my favourite is some fresh, exotic fruit

    Reply

  21. Hazel Rea

    85% dark chocolate – full of antioxidants and so delicious and satisfying you don’t need much of it.

    Reply

    • hannahhossack

      Hi Sumayya, most major supermarkets sell freeze dried raspberry pieces in the cake decorating section, anything else you have to order online unfortunately 🙁

      Reply

  47. Lydia Frew

    Banana and Cherry Smush. At least that’s what we call it. It’s just frozen bananas and cherries whizzed up in the food processor with a bit of home made almond butter. It’s like ice cream!

    Reply

  48. Alyssa Powers

    This looks so beautiful! I love the kwikis cut into stars on top. With all the warm weather we’ve just started getting here in Boston, I’m looking forward to making this for my memorial day gathering. Thanks for sharing 🙂

    Reply

  49. Jessica Pickering

    My favourite healthy snack has to be a small handful of cashew nuts, pumpkin seeds and dried cranberries!

    Reply

  57. Lynn savage

    I like to mash a banana and mix with a little peanut butter then spread on a rice cake, and in the summer i make my own all fruit lolly’s

    Reply

  60. Sharon Maplesden

    Wow, this looks amazing and sounds absolutely delicious I love anything and everything with coconut in it, and fruit! Would so love to be able to recreate your Tropical Fruit Coconut Tart!!! Thank you so much for the chance xXx

    Reply

  67. Gnei Usama

    Pieces of pineapples, mangos, bananas and Coconut flakes mixed together in fresh cream. If you like it more sweeter mix a bit condensed milk with that, it will be heavenly.
    By the way I like the tart recipe and planning to try it soon. Thank you.

    Reply

  69. Vickie Jackson

    I love fresh blueberries and raspberries….. That’s if my 4 year old hasn’t eaten them already. I call her my little fruit bat!!

    Reply

  107. Kelly Martin

    I’m on a Pcos friendly diet so my favourite treats (as I’m gluten free, dairy free and refined sugar free) is a lovely chocolate cake I make with almond flour, dates and other healthier goodies. It’s a treat though, not an everyday thing, to keep insulin and blood sugar balanced.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating