Coconut Tart with Passion Fruit Cream

A delicious baked coconut tart served with a rich, whipped mascarpone and passion fruit cream.

Baking Vegetarian Dessert Coconut Passion Fruit

Estimated Nutrition

Calories

992.1

kcal / serving

5952.6 kcal total

Carbs

55.4g

per serving

332.1 g total

Fat

83.6g

per serving

501.8 g total

Protein

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

tbsp

Icing Sugar

Dairy

piece

Egg

Free-range

375

Double Cream

For the tart

250

Mascarpone

Warmed to room temperature

Double Cream

For the passion fruit cream

Fruits

piece

Lemon

Juiced and zest removed

piece

Passion Fruit

Pulp removed

GrainsCereals

piece

Shortcrust Pastry Tart Shell

25cm, sweetened, blind baked

NutsSeeds

300

Desiccated Coconut

Method

Serve tart wedges with a spoonful of the passion fruit cream.

Whip the cream until it thickens, then beat in the passion fruit pulp until firm.

Combine the room-temperature mascarpone, double cream, and icing sugar in a bowl.

Remove from the oven and allow to cool for one hour.

Pour the mixture into the pastry shell and bake for 40 minutes until golden.

Gently stir in the cream, lemon juice, and desiccated coconut.

Mix the eggs, lemon zest, and caster sugar in a clean bowl for one minute.

Preheat the oven to 160°C.