Coconut Cream Tart with Figs
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.
Servings 12 servings
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.