How to make it

  • Crust: Mix first 3 ingredients in processor. Add butter; using on/off turns, process until coarse meal forms, Add egg yolks; process until moist clumps form. Gather dough into ball. Press onto bottom and up sides of 9-inch diameter tart pan with removable bottom. Chill 1 hour.
  • Do Ahead: Can be made 1 day ahead. Cover and keep refrigerated.
  • Preheat oven to 400 degrees F. Bake crust until golden brown, about 15 minutes. Cool completely.
  • Filling: Preheat oven to 325 degrees F. Whisk first 4 ingredients in large bowl 1 minute. Stir in whipping cream, cream of coconut, and lime juice, then shredded coconut. Transfer to prepared crust. Bake until set in center and top is golden, about 40 to 45 minutes. Cool completely.
  • Do Ahead: Can be made 8 hours ahead. Let stand at room temperature.
  • Passion Fruit Cream: Whisk cream, sugar, and sour cream in medium bowl until thickened. Add passion fruit pulp without seeds, unless you like the crunchie little seeds. Whisk until peaks form.
  • Cut tart into wedges. Serve with dollop of passion fruit cream.
  • Very Good and this recipe came from Petit Piton in Soufriere in St. Lucia.
Dough to be Refrigerated   Close
Fresh From the Oven   Close
Dark Photo of the Tart =D   Close
Ready to Eat. . .YUM!   Close

Reviews & Comments 2

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    " It was excellent "
    ahmed1 ate it and said...
    You have that touch of good taste Shandy.This is one is saved.
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    " It was excellent "
    michellem ate it and said...
    Well here you go again making me hungry for sweets...Your pictures look delicious..Im going to bookmark this and make it asap! Thanks for the great post! PS..the passion fruit cream sounds and looks fantastic!!
    Was this review helpful? Yes Flag

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