Coconut-Citrus Tart

A chewy coconut macaroon crust sets the stage for a luscious, fluffy filling.


  •  Nonstick cooking spray with flour
  • 1 bag (14 oz/400 g) sweetened flaked coconut (about 5 1/3 cups/1.25 L), divided
  • 2   eggs, beaten
  • 2 tbsp (30 mL) granulated sugar
  • 1 container (8 oz) thawed frozen whipped topping (3 cups/750 mL), divided
  • 4 oz (125 g) cream cheese, softened
  • 1/3 cup (75 mL) powdered sugar
  • 1/2 cup (125 mL) lemon curd, divided
  • 1   lime


  1. Preheat oven to 375°F (190°C). Spray Torte Pan with nonstick cooking spray with flour. Place an 8-in. (20-cm) circle of Parchment Paper in center of pan; set aside. For crust, set aside 1 cup (250 mL) of the coconut. Place remaining coconut in Large Micro-Cooker®; microwave, uncovered, on HIGH 3–-5 minutes, stirring every minute for the first 3 minutes, then every 30 seconds until golden brown. Combine toasted coconut, reserved coconut, eggs and sugar in Stainless (4-qt./4-L) Mixing Bowl; mix well.

  2. Spoon coconut mixture over center of prepared pan. Using Small Spreader, spread crust evenly into pan. Bake 10-12 minutes or until edge is slightly crisp. Remove pan from oven. Invert crust onto Stackable Cooling Rack; remove pan and cool 5 minutes.

  3. Meanwhile, attach open star tip to Easy Accent® Decorator; fill with 1 cup (250 mL) of the whipped topping and set aside. For filling, combine cream cheese, powdered sugar and 1/3 cup (75 mL) of the lemon curd in Classic Batter Bowl; whisk until smooth. Add remaining 2 cups (500 mL) whipped topping; mix until stiff. Place remaining lemon curd into resealable plastic bag; secure bag. Slice lime into six slices; cut slices in half.

  4. Transfer crust to Simple Additions® Large Round Platter using Mega Lifter. Spread filling over crust, spreading evenly with clean spreader. Trim corner of bag containing sauce; drizzle over filling. Garnish with reserved whipped topping and lime slices.


  • Yield: 12 servings

Nutrients per serving:

Calories 290, Total Fat 19 g, Saturated Fat 15 g, Cholesterol 50 mg, Carbohydrate 27 g, Protein 4 g, Sodium 135 mg, Fiber 2 g

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