Entertaining -Coconut Tart With Passion Fruit Cream
From shandy 16 years ago
- 55 minutes to make
- Serves 8
First, I have been putting entertaining at the front of my recipes so that I can find them fast for company. =) I have never tried passion fruit before so this was a new experience. I strained the seeds from the pulp to make a nice puree and the aroma was almost citrus and floral. Read more I absolutely LOVED it and I can't wait to try this again. My downfall to making this recipe was the fact that I used regular sweetened coconut because I did not have any unsweetened, medium shredded coconut on hand. This tart had a flakey and butter tasting crust that was phenomenal and the filling had just the right touch of lime juice and peel to go with the coconut cream and the shredded coconut. =D See less
Ingredients
- Crust: shopping list
- 1 1/2 c. all-purpose flour shopping list
- 1/3 c. sugar shopping list
- 1/4 t. salt shopping list
- 1/2 c. (1 stick) chilled, unsalted butter, cut into 1/2-inch cubes shopping list
- 3 large egg yolks (My blog is double-spacing at this time and I have no idea why, sorry) shopping list
- Filling: shopping list
- 1/3 c. sugar shopping list
- 1 large egg shopping list
- 1 large egg yolk shopping list
- 1/2 t. grated lime peel shopping list
- 2/3 c. whipping cream shopping list
- 1/2 c. canned sweetened cream of coconut (such as CoCo Lopez-Available in the liquor section of most supermarkets) shopping list
- 3 T. fresh lime juice shopping list
- 1 1/4 c. unsweetened medium shredded coconut shopping list
- passion fruit Cream shopping list
- 3/4 c. chilled whipping cream shopping list
- 1/2 c. sugar shopping list
- 1/3 c. sour cream shopping list
- 5 T. passion fruit pulp without seeds, unless you enjoy the seeds. . .then you can leave them in =D (If seeds are left in then 5 Tablespoons will equal about 8 ripe, fresh passion fruits) shopping list
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
People Who Like This Dish 3
- tonyas Jacksonville, TX
- ahmed1 Cairo, EG
- michellem Idaho, ID
- jeffsgirl Medford, OR
- clbacon Birmingham, AL
- shandy Tacoma, WA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
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!!
michellem
in Idaho loved it
-
You have that touch of good taste Shandy.This is one is saved.
ahmed1
in Cairo loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "