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

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:

  1. 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.
  2. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. 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.