Coconut Cream Tart with Figs
This creamy Coconut Cream Tart with Figs and a crunchy pretzel crust is the perfect late summer dessert. Easy to make and ready in 15 minutes.
About This Recipe
This Coconut Cream Tart recipe was inspired by the hot summer days here in Los Angeles. I wanted to create something that required as little oven as possible and that could please every possible craving. So here it is, a creamy and fresh coconut cream tart with a salty pretzel crust, topped with the best seasonal fruits; figs and berries.
Why You’ll Love This Coconut Cream Tart with Figs
- Texture: salty, crunchy crust balanced by a smooth coconut filling.
- Flavor: Coconut and figs are a the perfect match, and the maple syrup adds a nice touch of warmth.
- Time: This tart is surprisingly quick to whip up. The crust comes together quickly, and the filling barely needs any cooking.
- Effort: beginner bakers friendly. No fancy equipment or techniques needed!
Ingredients:
For the Pretzel Crust
- Pretzels: Crushing these salty snacks makes the perfect base for the creamy filling.
- Brown sugar: Adds a touch of richness and depth to the crust.
- Sea salt: Balances the sweetness and brings out the coconut’s natural flavor.
- Butter: Melted butter is the key to a flaky and tender crust.
For the Coconut Cream
- Coconut cream: The star of the show! Use the thick cream from the top of the can for best results.
- Eggs: Help to thicken the filling and give it a custardy texture.
- Gelatin: This sneaky ingredient helps the filling set beautifully, without any baking.
- Maple syrup: Adds a touch of sweetness and complements the coconut perfectly.
- Vanilla extract: Deepens the flavor and adds a touch of warmth.
- Figs: Fresh, juicy and seasonal.
- Blueberries: A pop of color and tartness that balances the sweetness.
See Recipe Card for full quantities.
Substitutions:
- Figs alternative: Use any other fresh fruit you like, like berries, peaches, or even mangoes.
- Coconut cream alternative: You can use full-fat coconut milk, but make sure it’s well-chilled and separate the thick cream from the liquid before using.
- Make it Gluten-free: simply use gluten-free pretzels for the crust.
Instructions:
- For the Pretzel Crust: Pulse the pretzels in a food processor until fine, then mix with brown sugar and salt. Stir in melted butter until it forms a crumbly dough. Press into a tart pan and chill for 30 minutes.
- For the Coconut Cream Filling: in a saucepan, whisk together coconut cream and gelatin, and cook for 5 minutes. In a separate bowl whisk eggs, maple syrup, salt and vanilla extract until combined. Pour into the coconut cream mixture and simmer for 10 minutes. Set aside and cool for 1 hour. Pour over the chilled crust and refrigerate for at least 4-8 hours, or until set.
- Top: Slice the figs and arrange them on top of the filling. Scatter with blueberries for a burst of color.
Top Tip: Don’t skip chilling time, the filling needs time to set properly.
Storage:
Keep the tart covered in the refrigerator for up to 3 days. You can also freeze it for up to a month. Thaw overnight in the refrigerator before serving.
Did You Like This Recipe?
Love this Coconut Cream Tart recipe? Please leave a 5-star rating in the recipe card & leave a comment below. Sign up for Yoga of Cooking’s newsletter and keep in touch on Instagram, Pinterest, TikTok, and YouTube.
Print
Coconut Cream Tart with Figs
- Total Time: 20 minutes
- Yield: 12 servings
Description
This creamy Coconut Cream Tart with Figs and a pretzel crust is the perfect late summer dessert. Easy to make and ready in 15 minutes.
Ingredients
For the Pretzel Crust
- 8 oz unsalted pretzels
- 2 tbsp dark brown sugar
- 1 tsp sea salt
- 12 tbsp butter, melted
For the Filling
- 2 cans coconut cream, refrigerated overnight
- 2 eggs
- 1 tbsp (1 packet) gelatin powder
- 1/4 cup maple syrup
- 1 tbsp vanilla extract
For the Top
- 5 fresh figs
- 1/4 cup blueberries
Instructions
- Preheat oven to 325ºF. Grease a 9-inch springform cake pan and line the bottom with parchment paper.
Make the Crust:
- In a food processor or high-speed blender, pulse pretzels until coarsely ground. Add the brown sugar, followed by melted butter and pulse until it fully combined. The mixture should resemble wet sand. Press onto the bottom of the cake pan. Bake for 15 minutes and set aside.
Make the Filling:
- In a small saucepan pour the coconut cream and gelatin powder, and cook for 5 minutes until the mixture softens.
- In a separate bowl, whisk together the eggs, maple syrup, salt and vanilla extract. Add to the coconut cream mixture and simmer for 10 minutes, whisking constantly until it begins to thicken. Allow to cool for an hour and pour over the cooled crust. Refrigerate for at least 4-8 hours, but preferably overnight.
- Just prior to serving, prep the figs and blueberries and place on top.
Notes
- Storage: keep tart covered in the fridge for up to 3 days. You can also freeze it for up to a month, and thaw overnight in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: american
Made this the other day and it was delicious! Took me a bit longer to get the coconut mixture to thicken, but it all worked out perfectly in the end. Thanks for sharing!
This looks so good! What a great combination of flavors!