This tropical fruit tart is a delicious summer dessert and it’s much easier than it looks. You can even make it up to 24 hours ahead of time.
If you do make it ahead be sure to brush the bananas with lemon to keep them looking fresh and pretty.
Tropical Fruit Tart with Rum GlazePrint Add to Collection Go to Collections
- 1 1/4 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup butter
- 1/4 cup shortening
- About 4 tablespoons ice water
- Bowl of ice water
- 1 pound cream cheese at room temp
- 1/2 cup cream of coconut, ( Coco Lopez)
- 1/3 cup sugar
- 1 cup toasted coconut
- 1/4 cup finely chopped crystallized ginger
- 1/2 ripe papaya
- 1 banana
- 1 ripe strawberry, , hulled
- 3 mint leaves
- 1/3 cup cream of coconut
- 1 tablespoon butter
- 1/4 cup sugar
- 1/4 teaspoon rum extract or 1 tablespoon rum
- Mix together the dry ingredients.
- Blend butter and shortening well and chill for few minutes in freezer.
- Put fingers in the bowl of ice water, shake off excess water, and cut the butter mixture into flour mixture until it looks like coarse crumbs, keeping fingers cold by dipping into the bowl of ice water as needed.
- Add the 1/4 cup ice water and toss the mixture together until dough holds together well.
- Turn pastry out on a floured surface and roll to a size that's just a little bigger than your tart pan.
- Place in tart or pie pan, and, using a small ball of leftover dough, press gently into pan.
- Prick with a fork all over.
- Sprinkle with sugar and bake at 400 until golden - about 10 minutes
- Set tart pastry aside to cool completely. You may remove it completely from the pan when it is cooled or finish in the pan. I removed mine.
- Beat the cream cheese and cream of coconut together until fluffy.
- Add the sugar, beating until smooth and not grainy. Test a little between your thumb and forefinger.
- Add the coconut and ginger and mix well.
- Spoon it into cooled crust and smooth.
- May be refrigerated at this point and finished later.
- Slice the papaya thinly in a horizontal (across the narrow) direction to make petals.
- Lay the papaya petals around the edge of the tart, overlapping slightly.
- Slice the banana about 1/2 inch thick on a slight diagonal.
- Lay the banana slices around with tips overlapping the papaya row, just slightly.
- There should be a small space in the middle of the tart at this point.
- Take the strawberry and carefully with a sharp knife cut oval petals without cutting through the base.
- Continue as long as you can, 4 around the outside and then some in the middle.
- Gently peel back the petals to open up the strawberry flower.
- Place in the center of the tart.
- Cook the first three ingredients, stirring, until sugar is no longer grainy and butter is melted.
- Add extract.
- Cool slightly and brush over fruit.
- Garnish Tart with mint leaves before serving.