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Tropical fruit coconut tart - crisp coconut pastry filled with coconut creme patissiere & tropical fruits
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Tropical Fruit Coconut Tart (vegan)

Serves 8
Course Dessert
Cuisine baking
Keyword tart
Author Domestic Gothess

Ingredients

Coconut Pastry Cream:

  • 60 g (½ cup) cornflour (cornstarch)
  • 100 ml soya milk
  • 400 ml can full fat coconut milk
  • 100 g (½ cup) caster sugar
  • 2 teaspoons vanilla extract
  • 60 g (¼ cup) vegan block butter

Coconut Pastry:

  • 200 g (1 + ⅔ cup) plain flour
  • 30 g (1oz) coconut flour
  • 30 g (⅓ cup) icing sugar
  • ¼ teaspoon salt
  • 100 g (1 stick) cold vegan block butter, diced
  • 3-5 Tablespoons ice water

To Finish:

  • 1 large, ripe but firm mango diced
  • ½ small ripe pineapple diced
  • 3 kiwis peeled and sliced
  • 2 passion fruit
  • raspberries/freeze dried raspberries

Instructions

Pastry Cream:

  • To make the pastry cream, place the cornflour in a pan and gradually whisk in the soya milk followed by the coconut milk, sugar and vanilla extract.
  • Place the pan over a low-medium heat and stir constantly until it comes up to the boil and thickens. Once it starts to thicken, whisk it vigorously for about a minute, making sure that you get right into the edges of the pan. When you stop for a few seconds, a few big bubbles should rise to the surface and pop.
  • Remove from the heat, add the butter and stir until melted and fully combined. Pour into a bowl, cover with clingfilm directly on the surface then refrigerate until cold (or overnight, or up to a couple of days).

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:

  • Give the pastry cream a good whisk with a balloon whisk electric mixer or stand mixer fitted with a paddle attachment until it becomes smooth and creamy again. (it will be very thick at first).
  • Place the tart case on a serving platter. Spread the pastry cream 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.