Coconut Macaroon Tart
A crisp coconut macaroon shell filled with creamy, tropical passion fruit ganache and topped with fresh berries. This visually stunning, fiber-rich tart is high in plant-based protein and healthy fats, making it a lighter yet indulgent dessert perfect for everyday enjoyment or entertaining guests.
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.
