Coconut Cream Fruit Tart

Coconut cream fruit tart is a stunning, refreshing dessert that brings together a crisp tart shell, silky coconut pastry cream, and a rainbow of fresh fruit on top. It’s light, tropical, and perfect for warm weather or special occasions. I love how each bite balances creamy, fruity, and crunchy textures all in one beautiful treat.

Why You’ll Love This Recipe

I love this tart because it looks impressive but is surprisingly easy to make. The coconut cream filling is rich without being heavy, and the fresh fruit adds brightness and color. I can make the crust and filling ahead of time, then simply assemble when I’m ready to serve. It’s elegant enough for a party but simple enough for a weekend dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• All-purpose flour

• Butter (cold and cubed)

• Sugar

• Salt

• Ice water

For the coconut cream filling:

• Coconut milk (full-fat)

• Egg yolks

• Sugar

• Cornstarch

• Salt

• Vanilla extract

• Shredded sweetened coconut (optional for added texture)

• Butter (for richness)

For topping:

• Fresh fruit (such as berries, kiwi, mango, pineapple, grapes)

• Optional: fruit glaze or apricot jam (warmed) to brush over the fruit

Directions

1. Make the crust:
   I mix the flour, sugar, and salt, then cut in the cold butter until the mixture is crumbly. I add ice water just until the dough holds together.
   I chill the dough for 30 minutes, then roll it out and press it into a tart pan. After chilling again briefly, I blind-bake it at 375°F (190°C) for 20–25 minutes until golden. I let it cool completely.

2. Make the coconut cream:
   In a saucepan, I whisk together egg yolks, sugar, cornstarch, and a pinch of salt. I slowly add coconut milk while whisking, then cook over medium heat until thickened.
   I remove it from the heat, stir in vanilla and butter, and optionally fold in shredded coconut. I let it cool slightly, then pour it into the cooled crust. I refrigerate the tart until set—about 2–3 hours.

3. Assemble:
   Once the filling is set, I arrange fresh fruit on top in any pattern I like. If I want a glossy finish, I gently brush the fruit with warmed apricot jam or a clear fruit glaze.

Servings and timing

This tart serves 8 to 10 slices.
Total time is about 3 hours (including chilling):

• 30 minutes to prepare and bake the crust

• 15 minutes to make the filling

• 2 hours for chilling and assembly

Variations

Sometimes I make a graham cracker or almond cookie crust for a no-roll option. I’ve also added a layer of melted dark chocolate at the bottom of the crust before adding the coconut cream for a richer flavor. For a vegan version, I use cornstarch to thicken the coconut milk and skip the egg yolks and butter entirely.

Storage/Reheating

I store the tart in the refrigerator, covered, for up to 3 days. It’s best served chilled. I don’t recommend freezing—it can affect the texture of both the filling and fruit. The crust may soften slightly over time, but it still tastes delicious the next day.

FAQs

Can I make the tart ahead of time?

Yes, I often make the crust and coconut cream a day in advance. I just assemble the fruit topping the day I plan to serve it for the freshest look.

What kind of coconut milk should I use?

I use full-fat canned coconut milk for the richest, creamiest texture. Light coconut milk won’t give the same smooth result.

How do I keep the fruit from browning?

I use fruits that hold up well, like berries and kiwi. For fruits like apples or bananas, I brush them with lemon juice or glaze right after placing them on the tart.

Can I use store-bought crust?

Yes, a pre-made tart or pie crust works in a pinch. I bake it according to package instructions and let it cool before filling.

What if my pastry cream is too runny?

It may need more cooking time. I let it bubble for 1–2 minutes after thickening to ensure it sets properly. If needed, a little extra cornstarch helps firm it up.

Conclusion

Coconut cream fruit tart is a beautiful, delicious dessert that always impresses. The creamy coconut filling, crisp crust, and vibrant fruit make it feel special without being too heavy. Whether I’m hosting brunch, celebrating something sweet, or just enjoying a slice after dinner, this tart is one of my favorite ways to bring a little sunshine to the table.

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