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Coconut and vanilla tarts
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Prep Time:
65 minutes
Cook Time:
30 minutes
Total Time:
95 minutes
Create irresistible coconut and vanilla tarts topped with seasonal fruit abundance.
Ingredients:
  • 2 eggs
  • 1 lemon, zested, juiced
  • 200ml maple syrup
  • 300ml thickened cream
  • 180g desiccated coconut
  • 1 mango, sliced
  • 1 nectarine, sliced
  • 1 papaya, sliced
  • Strawberries, sliced
  • Kiwi fruit, sliced
  • Star fruit, sliced
  • Coconut flakes, toasted, to serve
  • Coconut cream, to serve
  • 250g plain flour
  • 100g icing sugar, plus extra to serve
  • 125g chilled unsalted butter, chopped
  • 1 vanilla bean, split, seeds scraped
  • 2 egg yolks
Instructions:
  • In a food processor, combine flour and icing sugar. Add butter, vanilla, and pulse until mixture resembles fine crumbs. Add yolks and 2 tablespoons cold water, and pulse until a ball forms. Wrap the dough in plastic and chill for 30 minutes. Roll dough out to 5mm thickness, then line and chill eight 10cm tart pans.
  • Preheat the oven to 180C. Line tarts with baking paper and pastry weights, then bake for 8-10 minutes until golden and dry. Let the pastry cool before proceeding.
  • Combine eggs, lemon zest, lemon juice, syrup, and cream in a bowl. Mix in coconut, then pour the mixture into tart shells. Bake for 20-25 minutes until golden and just set. Allow to cool slightly before removing from pans.
  • Sprinkle with icing sugar and plate with fresh fruit, coconut flakes, and creamy coconut sauce.

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