Imagine a dessert so decadent, so bursting with tropical flavors, that one slice feels like a mini vacation to the Caribbean! This Tropical Fruit Coconut Explosion Tart is not just a dessert—it's an edible postcard from paradise that will make your guests' jaws drop and their taste buds dance. With a creamy coconut base studded with vibrant, juicy tropical fruits and a golden, perfectly baked crust, this tart is about to become your new go-to showstopper dessert that looks gourmet but is surprisingly simple to create.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: Caribbean
Serves: 10 servings
Ingredients
- 1 pre-made tart shell
- 1 cup coconut cream
- 1/2 cup sugar
- 2 large eggs
- 1 cup diced tropical fruits (mango, pineapple, kiwi)
- 1/4 cup shredded coconut
- Mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your tart shell bakes evenly and achieves a golden color.
- Take the pre-made tart shell and place it on a baking sheet. This will make it easier to handle when transferring in and out of the oven.
- In a mixing bowl, combine 1 cup of coconut cream and 1/2 cup of sugar. Use a whisk to blend the ingredients together until the sugar is fully dissolved and the mixture is smooth.
- Add 2 large eggs to the coconut cream and sugar mixture. Whisk vigorously until the eggs are fully incorporated and the mixture is light and fluffy.
- Gently fold in 1 cup of diced tropical fruits, such as mango, pineapple, and kiwi, into the coconut mixture. Be careful not to overmix, as you want to keep the fruit pieces intact.
- Pour the coconut and fruit mixture into the prepared tart shell, spreading it evenly across the surface.
- Sprinkle 1/4 cup of shredded coconut on top of the filling for added texture and flavor.
- Place the tart in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is lightly golden. Keep an eye on it to prevent over-browning.
- Once baked, remove the tart from the oven and allow it to cool on a wire rack for about 10-15 minutes. This will help it set further and make it easier to slice.
- Once cooled, slice the tart into 10 equal servings. Garnish each slice with fresh mint leaves for a pop of color and freshness.
- Serve the Tropical Fruit Coconut Explosion Tart chilled or at room temperature, and enjoy the vibrant flavors of the Caribbean!
Tips
- Use room temperature eggs for a smoother, more even custard mixture.
- Choose ripe, fresh tropical fruits for the most intense flavor profile.
- Don't overmix the fruit into the coconut cream to maintain beautiful fruit chunks.
- For an extra golden crust, brush the tart shell edges with a little egg wash before baking.
- Let the tart cool completely to allow the filling to set properly for clean, beautiful slices.
- For a professional presentation, use a sharp, clean knife dipped in hot water when slicing.
- Experiment with different tropical fruits like passion fruit or papaya for unique variations.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 55mg
