Coconut Macaroon Tart With Passion Fruit Cream
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 8 -10
Raindrops on roses and whiskers on kittens. Bright copper kettles and warm woolen mittens. Coconut tarts filled with passion fruit creeaaam-- these are a few of my faaaavorite things!
For the Coconut Macaroon Crust:
- 9 oz shredded unsweetened coconut (2 1/4 cups), (can substitute sweetened)
- 3 large egg whites
- 1/3 cup granulated sugar
For the Passion Fruit Cream Filling:
- 9 oz finely chopped white chocolate (1 1/2 cups), or good-quality white chocolate chips
- 3 oz passion fruit puree (1/3 cup) , (I use Goya brand)
- 1 1/2 tbsp corn syrup
- 2 oz unsalted butter at room temperature
- 4 oz heavy cream (1/2 cup)
- 4 cups assorted fresh berries
- Sliced kiwi optional
- Organic unsprayed rose petals, optional
To Make the Coconut Macaroon Crust:
Take a rectangular 13.75 x 4.25 tart shell with a removable bottom and spray it with nonstick cooking spray. Preheat the oven to 350 F.
Combine the shredded coconut, egg whites, and granulated sugar in a medium bowl, and stir until everything is well-mixed and the coconut is moist. Scatter the coconut mixture along the bottom and sides of the pan, and press it firmly into the bottom and sides to make a sturdy layer.
Place the tart pan on a baking sheet and bake it in the 350 F oven for 25-30 minutes. After about 10-15 minutes, as the top starts to get dark, cover the tart loosely with foil so the top doesn't burn. The center of the tart will remain white while it cooks, so you won't be able to judge its doneness by its color. Rather, look for a dark golden color along the top of the tart, and when you pull back the sides away from the pan a little bit, they should look golden as well.
When it's done, remove it from the oven and let it cool completely in the shell. Once cool, gently push the bottom of the shell up out of the sides, and transfer the shell to your serving tray.
To Make the Passion Fruit Cream Filling:
Place the chopped white chocolate in a medium bowl. Combine the passion fruit puree and corn syrup in a small saucepan, place it over medium heat, and bring it to a simmer.
Pour the hot passion fruit puree over the chopped chocolate, cover it with a lid, and let it sit for 2 minutes to soften the chocolate. Gently whisk the chocolate and passion fruit together until the chocolate is melted and the mixture is smooth. Add the room temperature butter and whisk it in until everything is silky smooth. Press a layer of cling wrap directly on top of the ganache, and let the mixture cool completely to room temperature before proceeding. This can be made several days in advance and kept at room temperature until needed. If you need to cool it down faster, refrigerate it and check it after 30-45 minutes to make sure that it doesn't get too cold and stiff.
When the passion fruit ganache is entirely cooled, whip the heavy cream until it holds medium peaks. Fold the cream into the ganache in 2-3 batches, stirring gently just until the streaks disappear. Spoon the passion fruit cream into the baked and cooled tart shell and spread it into an even layer. Refrigerate the tart shell for 15 minutes, just to chill the cream a bit and give it a firmer base to set all the fruit on.
To assemble, top the tart with a generous layer of fresh fruit, sliced kiwi, and rose petals. Serve immediately, or chill and serve within a day for the best taste and texture. The tart will keep for several days, but the shell will get chewier over time, and the berries are typically best within a day or two of putting them on the tart.
Serving: 10g | Calories: 577kcal | Carbohydrates: 49g | Protein: 6g | Fat: 42g | Saturated Fat: 31g | Cholesterol: 41mg | Sodium: 68mg | Potassium: 353mg | Fiber: 7g | Sugar: 40g | Vitamin A: 545IU | Vitamin C: 6.4mg | Calcium: 89mg | Iron: 1.3mg