Recipe

Entertaining -coconut Tart With Passion Fruit Cream Recipe

Add Step-by-Step Photos	Shandy / All my dishes 6 months, 1 week ago 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 aro... More Prep:25m Cook:55m Servings:8	Shandy
	warm smooth creamy citrus lime coconut flaky butter cream eggs yummy

Dough to be Refriger

Fresh From the Oven

Dark Photo of the Ta

Ready to Eat. . .YUM

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Does this look good? Yeah! / Nope

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Ingredients

Crust:

1 1/2 c. all-purpose flour

1/3 c. sugar

1/4 t. salt

1/2 c. (1 stick) chilled, unsalted butter, cut into 1/2-inch cubes

3 large egg yolks (My blog is double-spacing at this time and I have no idea why, sorry)

Filling:

1/3 c. sugar

1 large egg

1 large egg yolk

1/2 t. grated lime peel

2/3 c. whipping cream

1/2 c. canned sweetened cream of coconut (such as CoCo Lopez-Available in the liquor section of most supermarkets)

3 T. fresh lime juice

1 1/4 c. unsweetened medium shredded coconut

Passion Fruit Cream

3/4 c. chilled whipping cream

1/2 c. sugar

1/3 c. sour cream

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)

Directions

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.

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Comments

michellem 6 months, 1 week ago 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!!

ahmed1 6 months, 1 week ago said:
You have that touch of good taste Shandy.This is one is saved.

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