Description
This Coconut Macaroon Tart with Passion Fruit Cream is a delightful dessert combining a crunchy coconut macaroon crust with a luscious passion fruit and white chocolate cream filling. Topped with fresh berries, kiwi slices, and edible rose petals, it offers a tropical, refreshing treat that's perfect for any occasion. The tart features a baked coconut shell for texture and a smooth, fruity ganache that sets beautifully in the fridge.
Ingredients
Coconut Macaroon Crust
- 9 oz unsweetened shredded coconut (2 1/4 cups; can substitute sweetened)
- 3 large egg whites
- 1/3 cup granulated sugar
Passion Fruit Cream Filling
- 9 oz white chocolate (1 1/2 cups), finely chopped or good-quality white chocolate chips
- 3 oz passion fruit puree (1/3 cup), Goya brand recommended
- 1 1/2 tbsp light corn syrup
- 2 oz unsalted butter, at room temperature
- 4 oz heavy cream (1/2 cup)
Toppings
- 4 cups fresh assorted berries
- Kiwi, sliced (optional)
- Organic, unsprayed rose petals (optional)
Instructions
- Prepare the Coconut Macaroon Crust: Spray a rectangular 13.75 x 4.25 inch tart shell with a removable bottom with nonstick cooking spray. Preheat your oven to 350°F (175°C).
- Mix and Press the Crust: In a medium bowl, combine the shredded coconut, egg whites, and granulated sugar. Stir thoroughly until the coconut is evenly moistened. Press the mixture firmly along the bottom and sides of the tart pan to create a sturdy layer.
- Bake the Crust: Place the tart pan on a baking sheet and bake in the preheated oven for 25-30 minutes. After 10-15 minutes, cover the tart loosely with foil to prevent the top from burning as it darkens. The tart will turn a dark golden color on top and edges when done, although the center remains white.
- Cool the Tart Shell: Remove the tart from the oven and let it cool completely in the pan. Once cool, gently push the bottom of the shell upwards to release it from the sides, then transfer the tart shell to your serving tray.
- Make the Passion Fruit Cream Filling: Place the chopped white chocolate in a medium bowl. In a small saucepan, combine the passion fruit puree and light corn syrup and bring it to a simmer over medium heat.
- Combine Chocolate and Passion Fruit: Pour the hot passion fruit mixture over the chopped white chocolate, cover loosely with a lid, and let it sit for 2 minutes to melt the chocolate. Whisk gently until smooth. Add the room-temperature butter and whisk until the mixture is silky and homogeneous.
- Cool the Ganache: Press cling wrap directly on the surface of the ganache to prevent a skin from forming and let it cool completely to room temperature. This can be made days in advance. To speed cooling, refrigerate but check after 30-45 minutes to avoid it becoming too stiff.
- Whip the Cream: Once the ganache is cooled, whip the heavy cream to medium peaks. Gently fold the whipped cream into the ganache in 2-3 batches until no streaks remain, keeping the mixture light and airy.
- Fill the Tart: Spoon the passion fruit cream into the baked and cooled tart shell, spreading it evenly. Refrigerate the filled tart for 15 minutes to chill the cream and firm up the base for the fruit topping.
- Assemble the Tart: Arrange fresh assorted berries, sliced kiwi, and rose petals on top of the chilled passion fruit cream. Serve immediately or refrigerate and serve within a day for optimal freshness. The tart keeps for several days, but the crust may become chewier and berries are best consumed within 1-2 days.
Notes
- Using unsweetened shredded coconut allows control of sweetness, but sweetened coconut can be used as a substitute.
- Covering the tart with foil midway during baking prevents burning while ensuring even cooking.
- The ganache can be prepared ahead and stored at room temperature or chilled briefly to expedite cooling.
- Fresh berries should be added just before serving for the best texture and taste.
- Rose petals should be organic and unsprayed if used for decoration.
- The tart shell is delicate; handle carefully when removing from the pan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion