Publisher Photo
Publisher Photo
These amazing individual tarts look so pretty and whimsical—they're the perfect finale for a spring luncheon or shower. Feel free to vary the fruits and berries to your preference.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1 egg, lightly beaten
  • FILLING:
  • 4 ounces cream cheese, softened
  • 1/4 cup sweetened condensed milk
  • 2 tablespoons lemon juice
  • 2 medium kiwifruit, peel and sliced
  • 2/3 cup sliced fresh strawberries
  • 2/3 cup each fresh raspberries, blueberries and blackberries
  • 1/4 cup sweetened shredded coconut, toasted

Directions

In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg; mix with a fork until blended. Shape dough into a ball. Cover and refrigerate for 1 hour or until easy to handle.
Divide dough into six portions. Press each portion into a greased 4-1/2-in. tart pan. bake at 350° for 15-20 minutes or until edges are lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat cream cheese until smooth. Beat in sweetened condensed milk and lemon juice. Spoon 2 rounded tablespoonfuls into each cooled tart shell. Arrange fruit over filling. Sprinkle with coconut. Chill until serving. Yield: 6 servings.
Originally published as Coconut Fruit Tarts in Taste of Home Cooking School Collection Spring 2010, p68

Nutritional Facts

1 each: 447 calories, 26g fat (16g saturated fat), 101mg cholesterol, 301mg sodium, 49g carbohydrate (21g sugars, 3g fiber), 8g protein.

  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1 egg, lightly beaten
  • FILLING:
  • 4 ounces cream cheese, softened
  • 1/4 cup sweetened condensed milk
  • 2 tablespoons lemon juice
  • 2 medium kiwifruit, peel and sliced
  • 2/3 cup sliced fresh strawberries
  • 2/3 cup each fresh raspberries, blueberries and blackberries
  • 1/4 cup sweetened shredded coconut, toasted
  1. In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg; mix with a fork until blended. Shape dough into a ball. Cover and refrigerate for 1 hour or until easy to handle.
  2. Divide dough into six portions. Press each portion into a greased 4-1/2-in. tart pan. bake at 350° for 15-20 minutes or until edges are lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, beat cream cheese until smooth. Beat in sweetened condensed milk and lemon juice. Spoon 2 rounded tablespoonfuls into each cooled tart shell. Arrange fruit over filling. Sprinkle with coconut. Chill until serving. Yield: 6 servings.
Originally published as Coconut Fruit Tarts in Taste of Home Cooking School Collection Spring 2010, p68

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