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Coconut Fruit Tarts

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.
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min. + cooling
  • Makes
    6 servings

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.

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