Ingredients
- 1 ½ cups desiccated coconut
- ½ cup all-purpose flour (or almond meal for gluten-free)
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 100 g unsalted butter, melted
- 4 large egg yolks
- ½ cup granulated sugar (for the filling)
- ½ cup passionfruit pulp (fresh or frozen)
- ¼ cup lemon juice
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional)
Instructions
- Preheat oven to 175°C (350°F). Grease a 9-inch tart pan with removable base.
- In a bowl, mix desiccated coconut, flour, sugar, and salt. Add melted butter and stir until it resembles damp sand.
- Press mixture into tart pan base and sides. Bake for 15–18 minutes until golden brown. Let cool completely.
- In a saucepan, whisk egg yolks, sugar, lemon juice, and passionfruit pulp. Cook over medium heat, stirring constantly, until thickened (5–7 minutes).
- Remove from heat. Whisk in cream, vanilla extract, and cornstarch (if using) until smooth.
- Pour filling into cooled crust. Smooth the top with a spatula.
- Bake at 160°C (320°F) for 20–25 minutes until filling is set but slightly wobbly.
- Cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
- Use coconut cream and coconut oil for a dairy-free version.
- Add chopped nuts to the crust for extra crunch.
- Top with fresh fruit for added freshness and visual appeal.
- Brush crust with melted chocolate to prevent sogginess.
- Make crust ahead and assemble tart when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
