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.
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.
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.
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.
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.
Serve chilled with a crisp white wine (like Sauvignon Blanc) or sparkling water with lime.
Try mini tartlets for a party platter or buffet-style brunch!
8 servings