Tropical Coconut Tart with Sweet Fruit Sauce
Ingredients
- 200 gMarie biscuits - These sweet biscuits form the base of your tart and provide a delightful crunch.
- 100 gmelted butter - The butter binds the crushed biscuits together and lends a rich flavor.
- 1can (395g sweetened condensed milk - This gives the filling its creamy texture and enhances the sweetness.)
- 100 ggrated coconut - Fresh or dried (this ingredient adds a tropical flair and chewy texture.)
- 1 tbspbutter - A small amount of butter is used to enhance the richness of the filling.
- 1 cupchopped tropical fruits (such as pineapple, mango, and kiwi - A vibrant mix of fruits adds color and freshness.)
- 1/4 cupsugar - Used to sweeten the fruit and create a delicious juicy topping.
Instructions
- 1
In a large bowl, crush 200g of Marie biscuits until you have fine crumbs.
- 2
Pour in 100g of melted butter and mix well until combined.
- 3
Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan to form an even crust.
- 4
In a saucepan over medium heat, combine 1 can (395g) of sweetened condensed milk, 100g of grated coconut, and 1 tbsp of butter.
- 5
Stir continuously as the mixture heats, until it thickens to a custardy consistency, about 5-7 minutes.
- 6
Once thickened, pour the filling over the prepared crust and spread it evenly with a spatula.
- 7
Allow the tart to cool to room temperature, then refrigerate for at least 1 hour until set.
- 8
While the tart is cooling, prepare the topping by chopping 1 cup of seasonal tropical fruits of your choice.
- 9
In a small saucepan, combine the chopped fruits with 1/4 cup of sugar.
- 10
Cook over medium heat for about 5 minutes or until the fruits release their juices. Stir occasionally and let cool.
- 11
Once the tart filling is set and your fruit is cooled, carefully spoon the fruit mixture over the top of the coconut filling.
- 12
Serve immediately, or return the tart to the refrigerator until ready to serve.
- 13