This Tropical Fruit Tart with Coconut Cream is a slice of paradise on a plate — vibrant, juicy fruits nestled atop a silky coconut custard in a buttery tart shell. It’s fresh, light, and luxurious, making it the perfect dessert for warm-weather gatherings or a refreshing end to any meal.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 30 minsCook Time 20 minsTotal Time 50 minsFor the Tart Shell (Pâte Sucrée)
1 ¼ cups all-purpose flour
¼ cup powdered sugar
¼ tsp salt
½ cup unsalted butter, cold and cubed
1 egg yolk
2 tbsp cold water
For the Coconut Cream Filling
1 ¼ cups canned full-fat coconut milk
½ cup whole milk
⅓ cup granulated sugar
3 tbsp cornstarch
3 egg yolks
½ tsp vanilla extract
Pinch of salt
Optional: 1 tbsp unsweetened shredded coconut for texture
For the Fruit Topping (Suggestions)
1 ripe mango, peeled and sliced
2 kiwis, peeled and sliced
½ cup pineapple chunks (fresh or lightly caramelized)
½ cup fresh raspberries or passion fruit pulp
Optional: toasted coconut flakes, edible flowers, mint leaves
Make the Tart Shell
1
In a food processor or bowl, combine flour, sugar, and salt.
Add the cold butter and pulse or cut in with a pastry blender until mixture resembles coarse crumbs.
Mix in the egg yolk and water, 1 tbsp at a time, until the dough just holds together.
Shape into a disc, wrap, and chill for 30–45 minutes .
Roll and Blind Bake
2
Preheat oven to 375°F (190°C) .
Roll dough out on a floured surface to fit a 9-inch tart pan. Press into pan and trim edges.
Dock the base with a fork, line with parchment paper, and fill with pie weights or dried beans.
Bake for 15 minutes , remove weights, then bake uncovered for 5–7 minutes , until lightly golden.
Cool completely before filling.
Make the Coconut Cream
3
In a medium saucepan, combine coconut milk, milk, and half the sugar. Bring to a gentle simmer.
In a bowl, whisk egg yolks, remaining sugar, cornstarch, and salt until smooth.
Gradually whisk hot milk mixture into yolks to temper, then return all to the saucepan.
Cook over medium heat, whisking constantly, until thickened (about 3–5 minutes).
Remove from heat and stir in vanilla (and optional coconut flakes).
Transfer to a bowl, press plastic wrap directly onto surface, and chill for 1–2 hours until set.
Assemble the Tart
4
Spoon the chilled coconut cream into the cooled tart shell. Smooth evenly with an offset spatula.
Arrange the fresh tropical fruit on top in decorative patterns — overlapping slices, spirals, or clusters.
Garnish with toasted coconut flakes , mint , or edible flowers if desired.
Serving Ideas
Ingredients For the Tart Shell (Pâte Sucrée)
1 ¼ cups all-purpose flour
¼ cup powdered sugar
¼ tsp salt
½ cup unsalted butter, cold and cubed
1 egg yolk
2 tbsp cold water
For the Coconut Cream Filling
1 ¼ cups canned full-fat coconut milk
½ cup whole milk
⅓ cup granulated sugar
3 tbsp cornstarch
3 egg yolks
½ tsp vanilla extract
Pinch of salt
Optional: 1 tbsp unsweetened shredded coconut for texture
For the Fruit Topping (Suggestions)
1 ripe mango, peeled and sliced
2 kiwis, peeled and sliced
½ cup pineapple chunks (fresh or lightly caramelized)
½ cup fresh raspberries or passion fruit pulp
Optional: toasted coconut flakes, edible flowers, mint leaves
Directions Make the Tart Shell
1
In a food processor or bowl, combine flour, sugar, and salt.
Add the cold butter and pulse or cut in with a pastry blender until mixture resembles coarse crumbs.
Mix in the egg yolk and water, 1 tbsp at a time, until the dough just holds together.
Shape into a disc, wrap, and chill for 30–45 minutes .
Roll and Blind Bake
2
Preheat oven to 375°F (190°C) .
Roll dough out on a floured surface to fit a 9-inch tart pan. Press into pan and trim edges.
Dock the base with a fork, line with parchment paper, and fill with pie weights or dried beans.
Bake for 15 minutes , remove weights, then bake uncovered for 5–7 minutes , until lightly golden.
Cool completely before filling.
Make the Coconut Cream
3
In a medium saucepan, combine coconut milk, milk, and half the sugar. Bring to a gentle simmer.
In a bowl, whisk egg yolks, remaining sugar, cornstarch, and salt until smooth.
Gradually whisk hot milk mixture into yolks to temper, then return all to the saucepan.
Cook over medium heat, whisking constantly, until thickened (about 3–5 minutes).
Remove from heat and stir in vanilla (and optional coconut flakes).
Transfer to a bowl, press plastic wrap directly onto surface, and chill for 1–2 hours until set.
Assemble the Tart
4
Spoon the chilled coconut cream into the cooled tart shell. Smooth evenly with an offset spatula.
Arrange the fresh tropical fruit on top in decorative patterns — overlapping slices, spirals, or clusters.
Garnish with toasted coconut flakes , mint , or edible flowers if desired.
Serving Ideas
Tropical Fruit Tart with Coconut Cream
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