This Coconut Macaroon Tart with Passion Fruit Cream combines a crisp, naturally sweet coconut shell with a luscious tropical filling for a refreshing, satisfying dessert.
Rich in plant-based protein from coconut and egg whites, and packed with fiber and antioxidants from fresh berries, it’s a lighter yet indulgent option.
Quick to prepare and visually stunning, this tart is perfect for everyday treats or special occasions.
Coconut Macaroon Tart
Equipment
- 1 rectangular 13.75 x 4.25-inch tart pan with removable bottom
- Medium mixing bowls (2)
- Small saucepan
- whisk
- Spatula
- Baking sheet
- Measuring Cups and Spoons
- Cling wrap
Ingredients
For the Coconut Macaroon Crust:
- 2 1/4 cups 9 oz unsweetened shredded coconut (or sweetened)
- 3 large egg whites
- 1/3 cup granulated sugar
For the Passion Fruit Cream Filling:
- 1 1/2 cups 9 oz white chocolate, finely chopped or chips
- 1/3 cup 3 oz passion fruit puree
- 1 1/2 tbsp light corn syrup
- 2 oz unsalted butter room temperature
- 1/2 cup 4 oz heavy cream
To Assemble:
- 4 cups assorted fresh berries
- 1-2 kiwis sliced (optional)
- Organic rose petals unsprayed (optional)
Instructions
- Prepare Tart Pan and Oven: Begin by selecting a rectangular tart pan with a removable bottom, approximately 13.75 x 4.25 inches. Lightly spray the inside with nonstick cooking spray to ensure the crust will release easily after baking. Preheat your oven to 350°F (175°C) so it’s fully heated when you’re ready to bake the coconut shell.
- Mix Coconut Crust Ingredients: In a medium-sized bowl, combine 2 1/4 cups (9 oz) unsweetened shredded coconut, 3 large egg whites, and 1/3 cup granulated sugar. Stir the mixture thoroughly using a spatula or spoon until the coconut is evenly coated and slightly moist from the egg whites. This ensures a cohesive crust that will hold its shape during baking.
- Shape Coconut Macaroon Crust: Transfer the coconut mixture into the prepared tart pan. Use your fingers or a spatula to press the coconut firmly into the bottom and up along the sides, forming an even, sturdy layer. Make sure the edges are slightly higher than the base so that the filling will sit securely inside the shell.
- Bake Coconut Shell: Place the tart pan on a baking sheet to catch any possible overflow. Bake in the preheated oven for 25-30 minutes. Around 10-15 minutes into baking, check the top—if it’s starting to darken too quickly, cover it loosely with foil to prevent burning. The center may remain pale, but don’t worry; check the edges for a rich golden color to determine doneness.
- Cool Coconut Shell: Once baked, remove the tart from the oven and allow it to cool completely in the pan. After cooling, gently push the bottom of the shell up from the sides to release it, and transfer the tart shell to a serving tray. Handle carefully, as the shell can be fragile.
- Prepare Passion Fruit Ganache: Place 1 1/2 cups (9 oz) finely chopped white chocolate into a medium heatproof bowl. In a small saucepan, combine 1/3 cup (3 oz) passion fruit puree and 1 1/2 tablespoons light corn syrup. Heat over medium heat until it simmers gently. Pour the hot passion fruit mixture over the chopped chocolate, cover the bowl, and let it sit for 2 minutes. This allows the chocolate to soften naturally.
- Whisk Passion Fruit Cream: After 2 minutes, gently whisk the chocolate and passion fruit together until the mixture is smooth and fully melted. Add 2 oz room-temperature unsalted butter, whisking continuously until incorporated. Cover with cling wrap directly on the surface of the ganache and let it cool to room temperature. If you want to speed up the process, refrigerate briefly, checking every 30-45 minutes to ensure it doesn’t harden too much.
- Whip Cream for Filling: In a clean bowl, whip 1/2 cup (4 oz) heavy cream until medium peaks form. This means the cream holds its shape but still folds smoothly. Gently fold the whipped cream into the cooled passion fruit ganache in 2-3 batches. Use a spatula to fold until streaks disappear, taking care not to deflate the airy texture.
- Fill Tart with Passion Fruit Cream: Spoon the completed passion fruit cream into the baked and cooled coconut shell. Use a spatula to spread it evenly to the edges and smooth the surface. Place the filled tart in the refrigerator for 15 minutes to slightly firm the cream and create a stable base for the fruit topping.
- Decorate with Fresh Fruit: Once the tart has chilled, generously layer fresh berries on top, distributing colors and sizes evenly for visual appeal. Add sliced kiwi if desired for additional tropical flavor. Garnish with edible rose petals to enhance the presentation.
- Serve and Enjoy: Serve immediately to enjoy the crisp coconut crust and creamy tropical filling at their peak freshness. The tart can be stored in the refrigerator for a few days, but the coconut shell may become slightly chewier, and the berries are best consumed within 1-2 days.
- Tips for Best Results: Press the coconut mixture firmly into the pan to avoid cracks. Cover the tart loosely with foil if browning too fast. Let the ganache cool completely before folding in cream for a smooth texture. Arrange berries carefully to make the tart visually appealing.
Notes
- Use unsweetened shredded coconut for a less sugary, more natural flavor, or sweetened if you prefer extra sweetness.
- Press the coconut mixture firmly into the pan to prevent cracks in the tart shell.
- Cover the tart loosely with foil midway through baking to prevent over-browning.
- White chocolate quality greatly affects flavor—choose a good-quality chocolate for best results.
- Passion fruit puree can be found in most supermarkets or online; frozen puree works fine too.
- Whipping cream to medium peaks ensures a light, airy filling without collapsing the ganache.
- Fresh berries should be added just before serving to maintain freshness and texture.
- The tart shell can be baked ahead of time and stored at room temperature for up to 2 days.
- For a more tropical flair, add sliced kiwi, mango, or edible flowers as garnish.
- Room temperature butter ensures smooth incorporation into the ganache and prevents graininess.
Chef’s Secrets For Perfect Tart
The key to a flawless coconut macaroon tart lies in balancing textures.
Press the coconut firmly along the sides and base to create a crust that holds the luscious passion fruit cream without crumbling.
Timing is also essential: let the ganache cool completely before folding in whipped cream to maintain a smooth, silky consistency.
Using high-quality white chocolate ensures a rich, creamy flavor that complements the tart, tropical brightness of passion fruit.
If you prefer, lightly toast the shredded coconut before mixing for an added depth of flavor, but be careful not to over-brown it.
Lastly, selecting the ripest, freshest berries guarantees natural sweetness and juiciness, which elevates both taste and visual appeal.
Serving Suggestions For Tropical Tart
This tart shines as a centerpiece dessert for brunches, dinner parties, or casual weekend gatherings.
Serve slices chilled, accompanied by a dollop of lightly whipped cream or a scoop of coconut or vanilla ice cream for extra indulgence.
Pairing with a bright, fruity tea, like passion fruit or green tea, complements the tropical notes without overpowering them.
For a festive presentation, arrange the berries in patterns or add edible flowers, such as rose petals, to create a visually stunning dessert.
The tart also works beautifully in individual tartlet portions for smaller servings or buffet-style events.
Storage Tips To Maintain Freshness
Store the tart in an airtight container in the refrigerator to preserve the creamy filling and crisp shell.
For optimal taste, consume within 2-3 days, as the coconut shell may soften over time and the berries can release moisture.
If preparing ahead, you can bake the shell and make the passion fruit cream separately, then assemble the tart just before serving to maintain the freshest textures.
Avoid freezing the tart fully assembled, as the cream and fruit may not retain their original consistency after thawing.
The shell itself, however, can be baked and stored at room temperature for a day or two before adding the cream.
Frequently Asked Questions
1. Can I use sweetened coconut instead?
Yes, sweetened shredded coconut can be used, but reduce or skip additional sugar in the crust if you prefer a less sweet dessert.
Unsweetened coconut provides a lighter, more natural flavor and allows the passion fruit cream to shine.
2. How do I know when the tart shell is done?
The center of the coconut shell may remain pale, but check the edges and top for a rich golden-brown color.
The shell should feel firm and slightly springy when lightly pressed. Cover with foil if the top browns too quickly.
3. Can I make the tart ahead of time?
Absolutely! Bake the coconut shell and prepare the passion fruit cream separately in advance.
Assemble the tart and top with fresh berries just before serving for the best texture and flavor.
4. What are some alternative fruits for topping?
In addition to berries and kiwi, you can add sliced mango, pineapple, passion fruit seeds, or edible flowers.
Choose fruits that are fresh, firm, and not overly watery to avoid soggy tart layers.
5. Can I substitute the white chocolate?
You can experiment with high-quality milk chocolate for a milder tropical flavor, but dark chocolate may overpower the passion fruit’s bright notes.
Always use a chocolate that melts smoothly to ensure a silky ganache.
