Best 4 Tropical Fruit Tart Recipes

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Indulge in a tropical paradise with our tantalizing Tropical Fruit Tart recipe. This delectable treat is a symphony of vibrant colors and irresistible flavors, featuring a crisp pastry shell filled with a creamy and luscious filling, topped with a medley of exotic tropical fruits. Each bite takes you on a journey to a sun-kissed beach, where the sweetness of mango, pineapple, kiwi, and passion fruit dances harmoniously on your palate. Accompanying this tropical sensation are three additional recipes that cater to various dietary preferences and skill levels. Dive into the richness of our Chocolate Ganache Tart, where a decadent chocolate filling meets a flaky crust, or explore the delightful simplicity of our Classic Fruit Tart, adorned with an array of seasonal fruits. For those seeking a vegan alternative, our Vegan Coconut Cream Tart offers a creamy and tropical twist, featuring a luscious coconut filling and a graham cracker crust. Embark on a culinary adventure with our Tropical Fruit Tart and its companion recipes, promising an unforgettable taste experience.

Here are our top 4 tried and tested recipes!

TROPICAL FRUIT TART



Tropical Fruit Tart image

Puff pastry is one of our favorite freezer shortcuts -- especially when paired in this tart with sweet pineapple, tangy mango, and nutty coconut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 9

All-purpose flour, for work surface
1 sheet frozen puff pastry, thawed
1 pound frozen pineapple chunks, thawed
1/4 cup sugar
1 tablespoon lemon juice
2 1/2 teaspoons powdered unflavored gelatin (one 1/4-ounce packet)
3/4 cup cold heavy cream
1 mango, peeled, pitted, and thinly sliced
4 ounces unsweetened coconut flakes (2 tablespoons), toasted

Steps:

  • Preheat oven to 400 degrees. On a floured surface, roll puff pastry into a 10-by-14-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry 1 inch from edges, creating a border; with a fork, prick dough all over inside border. Bake until golden, 12 to 15 minutes. Let cool completely.
  • Meanwhile, in a medium saucepan, cook pineapple, sugar, and lemon juice over medium-high until pineapple begins to break down, 10 to 12 minutes. Transfer to a blender and puree until smooth.
  • Pour through a fine-mesh sieve back into saucepan, discarding solids, and sprinkle with gelatin. Let stand until gelatin softens, 5 minutes. Bring to a boil over medium-high, stirring, then pour into a medium bowl set in a bowl of ice water. Stir until cool and thickened, 4 minutes. (To store, cover and refrigerate, up to 3 days.)
  • Whisk cream until soft peaks form. Stir pineapple mixture until smooth; fold in whipped cream until combined. Spread on pastry and top with mango and coconut.

Nutrition Facts : Calories 345 g, Fat 23 g, Fiber 3 g, Protein 4 g, SaturatedFat 12 g

TROPICAL FRUIT TART



Tropical Fruit Tart image

Categories     Fruit     Dessert     Bake     Cream Cheese     Kiwi     Mango     Pineapple     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

1 refrigerated pie crust (half of 15-ounce package), room temperature
1 teaspoon all purpose flour
1 8-ounce package cream cheese, room temperature
1/4 cup sugar
1/4 cup whipping cream
1 tablespoon fresh lemon juice
3/4 teaspoon vanilla extract
1/2 small pineapple, peeled, halved, cored, thinly sliced
3 kiwis, peeled, thinly sliced
1 large mango, peeled, thinly sliced
2 tablespoons apricot preserves

Steps:

  • Preheat oven to 425°F. Unfold crust.
  • Using wet fingertips, press together any cracks to seal. Rub crust with flour. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold overhang in; press firmly, forming double-thick sides. Pierce bottom of crust with fork. Bake until golden, about 14 minutes. Cool completely.
  • Beat cream cheese and sugar in large bowl until smooth. Beat in whipping cream, lemon juice and vanilla. Spread filling in prepared crust. Refrigerate until filling is firm, about 1 hour.
  • Arrange pineapple, kiwis and mango atop tart. Stir preserves in saucepan over low heat until melted. Brush preserves over fruit. Chill tart up to 2 hours.

TROPICAL FRUIT TART



Tropical Fruit Tart image

Categories     Fruit     Ginger     Dessert     Bake     Kiwi     Mango     Papaya     Brandy     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 20

Crust
1 3/4 cups all purpose flour
1/4 cup sugar
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, but into small pieces
1 large egg yolk
3 tablespoons whipping cream
1/2 teaspoon vanilla extract
Filling
1 cup milk (do not use low-fat or nonfat)
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons minced crystallized ginger
2/3 cup ginger preserves
2 tablespoons Cognac or brandy
3 kiwis, peeled, thinly sliced
1 papaya, seeded, peeled, thinly sliced
1 ripe mango, pitted, peeled, thinly sliced
Fresh mint springs

Steps:

  • For crust:
  • Mix flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk, cream and vanilla in small bowl. Add to flour mixture; process until moist clumps form. Gather dough into ball. Flatten into disk. Wrap in plastic; refrigerate 4 hours.
  • For Filling:
  • Pour milk into heavy medium saucepan. Bring just to simmer. Whisk yolks, sugar and cornstarch in medium bowl to blend. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into medium bowl. Stir in minced ginger. Press plastic onto surface of pastry cream. Cover; chill until cold, about 4 hours. (Dough and pastry cream can be made 1 day ahead. keep chilled separately. Let dough soften slightly before pressing into pan.)
  • Preheat oven to 375°F. Press dough onto bottom and up sides of 11x7 1/2-inch rectangular or 11-inch round tart pan with removable bottom. Line crust with foil. Fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack and cool completely. Remove sides from pan.
  • Combine preserves and Cognac in small saucepan. Stir over medium heat until preserves melt and mixture is thick, about 2 minutes. Strain syrup into another small saucepan; discard solids. Brush half of syrup onto bottom of crust. let stand at room temperature until set, about 5 minutes. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm ginger syrup. Brush over fruit. (Can be made 2 hours ahead. Cover and chill.) Garnish tart with mint.

TROPICAL TART



Tropical tart image

Create a stunning geometric design on this tropical fruit tart using triangles of mango and kiwi or dragon fruit and pineapple - or dream up your own

Provided by Elena Silcock

Categories     Afternoon tea, Dessert, Treat

Time 1h

Number Of Ingredients 8

100g mascarpone
140g cream cheese
30g icing sugar
¼ tsp vanilla extract
¼ tsp coconut extract (optional)
50ml coconut cream from a can, shaken first (save the rest for another recipe)
1 sweet pastry case
tropical fruit of your choice, sliced, then each slice cut into triangles or the shapes required for your design (we used mangoes, kiwis, pineapple and dragon fruit)

Steps:

  • Using an electric whisk, beat the mascarpone, cream cheese, sugar, vanilla, coconut extract, if using, and a pinch of salt until smooth. Whisk in the coconut cream.
  • Spoon the filling into the pastry case, smooth the top and return to the fridge for at least 2 hrs or overnight. Once set, use the tropical fruit to decorate the top of the tart in your desired geometric pattern.

Nutrition Facts : Calories 275 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • For a gluten-free tart, use a gluten-free pie crust.
  • To make the tart ahead of time, bake the crust and let it cool completely. Then, wrap the crust in plastic wrap and store it in the refrigerator for up to 2 days. When ready to serve, fill the tart with the fruit and glaze.
  • If you don't have any fresh fruit, you can use frozen fruit. Just thaw the fruit before using it.
  • To make the glaze, you can use any type of fruit juice or liqueur. Just make sure that the juice or liqueur is not too thick.
  • If you don't have a pastry brush, you can use a spoon to spread the glaze over the fruit.

Conclusion:

This tropical fruit tart is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its vibrant colors and tropical flavors, this tart is sure to be a hit with your friends and family.

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