Coconut-Lime Tropical Fruit Tart

This gorgeous fruit tart recipe will transport you straight to the tropics. Arrange slices of pineapple, mango, and papaya to make an irresistible pattern (it might just be too pretty to eat!).

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  • Makes: 8 servings
  • Prep: 45 mins
  • Chill: 4 hrs 30 mins
  • Bake: 34 mins 350°F

Coconut-Lime Tropical Fruit Tart

Directions

  1. For pastry, in a food processor combine flour, 1/2 cup sugar, and 3/4 tsp. salt. Cover and pulse just until mixed. Add butter; cover and pulse until mixture resembles coarse cornmeal. Add ice water and 1 egg yolk; cover and pulse until mixture begins to come together. Press pastry onto bottom and sides of a 10-inch tart pan with a removable bottom. Cover and chill 30 minutes.
  2. Preheat oven to 350 degrees F. Line pastry with heavy foil. Bake 20 minutes. Remove foil. Bake 14 to 16 minutes more or until golden. Cool on a wire rack.
  3. Meanwhile, for filling, in a medium saucepan stir together 1/2 cup sugar and the cornstarch. Whisk in coconut cream, whole milk, lime zest, and 1/4 tsp. salt. Cook and stir over medium heat until thickened and bubbly; remove from heat. Gradually whisk about 1/2 cup of the hot mixture into 4 egg yolks; return to remaining hot mixture in saucepan. Cook and stir just until bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in coconut and vanilla. Transfer to a medium bowl. Cover surface with plastic wrap and cool 30 minutes or until slightly thickened.
  4. Spread filling into tart shell. Cover and chill at least 4 hours or overnight until firm. Top with tropical fruit in a decorative pattern and lightly dust with ground chipotle pepper.

From the Test Kitchen

Coconut-Lime Tropical Fruit Parfaits

Prepare as directed, except use the pastry to make cookies: Shape pastry into a 2-inch roll. Wrap in plastic wrap and chill 3 hours or until firm. Preheat oven to 350 degrees F. Cut roll into 1/4-inch slices; place 1 inch apart on a parchment paper-lined cookie sheet. Bake 15 minutes or until edges are golden. Remove; cool on a wire rack. To assemble parfaits, use eight 12-oz. glasses. In each glass layer 2 crumbled cookies, 1/3 cup filling, and 1/2 cup fruit. Sprinkle with ground chipotle pepper. Makes 8 (1 1/3-cup) parfaits.

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Nutrition Facts (Coconut-Lime Tropical Fruit Tart)

  • Per serving:
  • 495 kcal ,
  • 30 g fat
  • (22 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 157 mg chol. ,
  • 440 mg sodium ,
  • 51 g carb. ,
  • 1 g fiber ,
  • 29 g sugar ,
  • 6 g pro.

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