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Coconut Cream Tart with Rhubarb and Raspberry

Coconut Cream Tart with Rhubarb and Raspberry

Looking for new dessert ideas? You'll love this delicious and easy recipe for coconut cream tart with rhubarb and raspberry compote.

14 April, 2017
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Dietary Consideration

serves for


total time

1 HR 30 MIN


All purpose flour
250 g
Icing sugar
50 g
Vanilla extract
1 tsp
125 g
3 tbsp, 30% fat
Cream cheese
500 g, soft
Coconut cream
100 g, sweetened
2 tbsp, flakes and for sprinkling
Egg whites
50 g
1 pinch
500 g, cut into 4 cm
100 g
Lemon juice
1 tsp
150 ml
150 g


> For the pastry

Sift the flour into a mixing bowl and make a well in the centre.

Scatter the icing sugar, vanilla and butter around the edge, put the cream in the middle and quickly knead all ingredients to a dough.

Form into a ball, wrap in clingfilm and chill for 30 minutes.

Heat the oven to 180°C (160° fan)  gas 4.

Grease a 26 cm|10" flan tin.

Roll the pastry out thinly on a floured surface and line the base and sides of the flan tin.

Prick several times with a fork, cover with non-stick baking paper and baking beans and bake for about 20 minutes, until golden.

Set aside to cool.

> For the filling

Mix together the soft cheese, coconut cream and coconut flakes.

Whisk the egg whites until they form soft peaks, then whisk in the sugar until stiff.

Fold into the cheese mixture and spread evenly in the cooled pastry case.

Sprinkle with coconut flakes and chill until ready to serve with the rhubarb and raspberry compote.

> For the compote

Put the sugar, lemon juice and water into a pan and bring to a boil, stirring until the sugar has dissolved.

Add the rhubarb and simmer for about 3 minutes until tender.

Turn the rhubarb, cover and leave to cool.

Stir the raspberries into the cooled rhubarb compote.

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