Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (60g) unsweetened shredded coconut
  • ½ cup (113g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 tablespoon ice water (as needed)
  • 1 (13.5 oz) can full-fat coconut milk, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 ripe kiwifruits, peeled and sliced
  • Fresh mint leaves (optional, for garnish)

Instructions:

  1. In a mixing bowl, combine flour, shredded coconut, and sugar.
  2. Add cubed butter and mix until the mixture resembles coarse crumbs.
  3. Stir in egg yolk and add ice water gradually until the dough comes together.
  4. Press dough into the tart pan, ensuring even coverage. Chill for 30 minutes.
  5. Preheat the oven to 350°F (175°C). Line the tart with parchment paper and fill with baking weights.
  6. Bake for 15 minutes, remove weights, then bake for an additional 10 minutes until golden brown. Let cool.
  7. In a bowl, scoop the chilled coconut cream, avoiding the liquid. Add powdered sugar and vanilla extract; whip until light and fluffy (about 2-3 minutes).
  8. Spread the coconut cream evenly over the cooled tart crust. Layer the sliced kiwifruit on top artistically.
  9. Chill the tart for at least 30 minutes before slicing. Garnish with fresh mint leaves if desired.