Coconut Tart with Fresh Figs

I finally finished the 5th existing book of Game of Thrones. Only I thought that would be the last book and the closer I got to finishing it the more I realized that there was no way this was the last book. I have read like 5000 pages only to be hanging by my fingernails with no answers at all!! And I think I have to wait, like YEARS to read the next book. I am very edgy as a result. Anyone else read all these books?

Coconut Cream Tart with Figs

The good news is, I am finally mentally free of my mid-evil soap opera haze so I actually got some other stuff done. Which was probably helpful to my family…

Coconut Cream Tart with Figs

I spent Sunday in the yard taming my garden and refereeing my children’s never ending squabbling. (By the way, anyone have brilliant tips for cowing the fighting of a 3 and 5 year old? It is BRUTAL lately. ) We also wrestled the last of the ripe figs from the starling birds, and now we will have to wait until September for the second wave of figs to ripen. But I still have about 20 pounds here to enjoy this week.

Coconut Cream Tart with Figs

Like how we enjoyed them in this gorgeous incredibly delicious tart. Buttery, flakey coconut pastry is filled with a thin layer of white chocolate ganache and then the rest of the tart is full of a this luxurious slightly sweet coconut cream. The glory of the tart is a crown of quartered fresh figs. They are so beautiful, but you could also do any kind of fresh berries and it would be equally wonderful!

Coconut Cream Tart with Figs

This turned out so beautiful and so delicious that I am planning to make it for a charity dinner this weekend. It is a simple way to create a spectacular dessert!

Coconut Cream Tart with Figs

To make this Coconut Tart with Fresh Figs, this is what you do:

Preheat the oven to 400 degrees. In the bowl of a food processor, combine the flour, sugar, salt and coconut. Pulse until well combined. Add the cold butter and the Crisco and pulse until you have a dough that will hold together. Transfer to a sheet of wax paper and form into a disc.

Coconut Cream Tart with Figs

Spray a 10 inch round tart shell with baking spray and then press the dough into the tart shell. Prick the bottom of the tart with a fork in several places.

Coconut Cream Tart with Figs

Bake the tart at 400 degrees for 18 minutes, the tart shell will be lightly golden brown.

Coconut Cream Tart with Figs

While the tart shell is cooling, make the white chocolate ganache.
Heat the 1/3 cup of whipping cream to a simmer in a small pot. Remove the pot from the heat and add the 1 cup of white chocolate chips. Whisk the cream and white chocolate until you have a smooth ganache. Pour the ganache into the bottom of the tart shell.

Coconut Cream Tart with Figs

Make sure the ganache is spread evenly around the bottom of the tart shell and then let it set up and cool completely, about 30 minutes.

Coconut Cream Tart with Figs

In a large bowl, combine the coconut cream, the heavy whipping cream and powdered sugar.

Coconut Cream Tart with Figs

Using an electric mixer, whip everything until you have a thick whipped coconut cream that holds a stiff peak.

Coconut Cream Tart with Figs

Empty the cream into the coconut tart shell and spread it evenly.

Coconut Cream Tart with Figs

Slice the fresh figs into quarters.

Coconut Cream Tart with Figs

Arrange them in a concentric circle. Keep refrigerated until you slice and serve.

Coconut Cream Tart with Figs

 

Recipe: Coconut Tart with Fresh Figs

Ingredients

  • 2 ¼ cups AP flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup sweetened shredded coconut
  • ½ cup cold butter cut into pieces
  • ½ cup shortening
  • White Chocolate Ganache
  • 1/3 cup heavy whipping cream
  • 1 cup white chocolate chips
  • Coconut Cream Filling
  • 1 cup coconut Cream
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 12-15 fresh figs

Instructions

  1. Preheat the oven to 400 degrees.
  2. In the bowl of a food processor, combine the flour, sugar, salt and coconut. Pulse until well combined. Add the cold butter and the Crisco and pulse until you have a dough that will hold together. Transfer to a sheet of wax paper and form into a disc.
  3. Spray a 10 inch round tart shell with baking spray and then press the dough into the tart shell. Prick the bottom of the tart with a fork in several places.
  4. Bake the tart at 400 degrees for 18 minutes, the tart shell will be lightly golden brown.
  5. While the tart shell is cooling, make the white chocolate ganache.
  6. Heat the 1/3 cup of whipping cream to a simmer in a small pot. Remove the pot from the heat and add the 1 cup of white chocolate chips. Whisk the cream and white chocolate until you have a smooth ganache.
  7. Pour the ganache into the bottom of the tart shell.
  8. Make sure the ganache is spread evenly around the bottom of the tart shell and then let it set up and cool completely, about 30 minutes.
  9. In a large bowl, combine the coconut cream, the heavy whipping cream and powdered sugar. Using an electric mixer, whip everything until you have a thick whipped coconut cream that holds a stiff peak.
  10. Empty the cream into the coconut tart shell and spread it evenly.
  11. Slice the fresh figs into quarters and arrange them in a concentric circle. Keep refrigerated until you slice and serve.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 12

Print Recipe  

Coconut Tart with Fresh Figs

I finally finished the 5th existing book of Game of Thrones. Only I thought that would be the last book and the closer I got to finishing it the more I realized that there was no way this was the last book. I have read like 5000 pages only to be hanging by my fingernails with no answers at all!! And I think I have to wait, like YEARS to read the next book. I am very edgy as a result. Anyone else read all these books?

Coconut Cream Tart with Figs

The good news is, I am finally mentally free of my mid-evil soap opera haze so I actually got some other stuff done. Which was probably helpful to my family…

Coconut Cream Tart with Figs

I spent Sunday in the yard taming my garden and refereeing my children’s never ending squabbling. (By the way, anyone have brilliant tips for cowing the fighting of a 3 and 5 year old? It is BRUTAL lately. ) We also wrestled the last of the ripe figs from the starling birds, and now we will have to wait until September for the second wave of figs to ripen. But I still have about 20 pounds here to enjoy this week.

Coconut Cream Tart with Figs

Like how we enjoyed them in this gorgeous incredibly delicious tart. Buttery, flakey coconut pastry is filled with a thin layer of white chocolate ganache and then the rest of the tart is full of a this luxurious slightly sweet coconut cream. The glory of the tart is a crown of quartered fresh figs. They are so beautiful, but you could also do any kind of fresh berries and it would be equally wonderful!

Coconut Cream Tart with Figs

This turned out so beautiful and so delicious that I am planning to make it for a charity dinner this weekend. It is a simple way to create a spectacular dessert!

Coconut Cream Tart with Figs

To make this Coconut Tart with Fresh Figs, this is what you do:

Preheat the oven to 400 degrees. In the bowl of a food processor, combine the flour, sugar, salt and coconut. Pulse until well combined. Add the cold butter and the Crisco and pulse until you have a dough that will hold together. Transfer to a sheet of wax paper and form into a disc.

Coconut Cream Tart with Figs

Spray a 10 inch round tart shell with baking spray and then press the dough into the tart shell. Prick the bottom of the tart with a fork in several places.

Coconut Cream Tart with Figs

Bake the tart at 400 degrees for 18 minutes, the tart shell will be lightly golden brown.

Coconut Cream Tart with Figs

While the tart shell is cooling, make the white chocolate ganache.
Heat the 1/3 cup of whipping cream to a simmer in a small pot. Remove the pot from the heat and add the 1 cup of white chocolate chips. Whisk the cream and white chocolate until you have a smooth ganache. Pour the ganache into the bottom of the tart shell.

Coconut Cream Tart with Figs

Make sure the ganache is spread evenly around the bottom of the tart shell and then let it set up and cool completely, about 30 minutes.

Coconut Cream Tart with Figs

In a large bowl, combine the coconut cream, the heavy whipping cream and powdered sugar.

Coconut Cream Tart with Figs

Using an electric mixer, whip everything until you have a thick whipped coconut cream that holds a stiff peak.

Coconut Cream Tart with Figs

Empty the cream into the coconut tart shell and spread it evenly.

Coconut Cream Tart with Figs

Slice the fresh figs into quarters.

Coconut Cream Tart with Figs

Arrange them in a concentric circle. Keep refrigerated until you slice and serve.

Coconut Cream Tart with Figs

 

Recipe: Coconut Tart with Fresh Figs

Ingredients

  • 2 ¼ cups AP flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup sweetened shredded coconut
  • ½ cup cold butter cut into pieces
  • ½ cup shortening
  • White Chocolate Ganache
  • 1/3 cup heavy whipping cream
  • 1 cup white chocolate chips
  • Coconut Cream Filling
  • 1 cup coconut Cream
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 12-15 fresh figs

Instructions

  1. Preheat the oven to 400 degrees.
  2. In the bowl of a food processor, combine the flour, sugar, salt and coconut. Pulse until well combined. Add the cold butter and the Crisco and pulse until you have a dough that will hold together. Transfer to a sheet of wax paper and form into a disc.
  3. Spray a 10 inch round tart shell with baking spray and then press the dough into the tart shell. Prick the bottom of the tart with a fork in several places.
  4. Bake the tart at 400 degrees for 18 minutes, the tart shell will be lightly golden brown.
  5. While the tart shell is cooling, make the white chocolate ganache.
  6. Heat the 1/3 cup of whipping cream to a simmer in a small pot. Remove the pot from the heat and add the 1 cup of white chocolate chips. Whisk the cream and white chocolate until you have a smooth ganache.
  7. Pour the ganache into the bottom of the tart shell.
  8. Make sure the ganache is spread evenly around the bottom of the tart shell and then let it set up and cool completely, about 30 minutes.
  9. In a large bowl, combine the coconut cream, the heavy whipping cream and powdered sugar. Using an electric mixer, whip everything until you have a thick whipped coconut cream that holds a stiff peak.
  10. Empty the cream into the coconut tart shell and spread it evenly.
  11. Slice the fresh figs into quarters and arrange them in a concentric circle. Keep refrigerated until you slice and serve.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 12