Tropical Breeze Fruit Tart

A dazzling assortment of tropical fruits is arranged over a rich coconut crust for a stunning dessert.


  • 1½ cup (375 mL) finely crushed vanilla wafers (about 45 wafers)
  • ½ cup (125 mL) sweetened shredded coconut
  • ¼ cup (60 mL) granulated sugar
  • ½ cup (125 mL) butter, melted (1 stick)
  • 2 pkgs (8 oz/250 g each) cream cheese, softened
  • ½ cup (250 mL) powdered sugar
  • 2 tbsp (30 mL) milk
  • 1 tsp (5 mL) coconut extract
  • 1   firm, ripe mango
  • 2 cups (500 mL) strawberries, hulled
  • 2   kiwi, peeled
  • 2 tbsp (30 mL) apricot preserves, melted


  1. Preheat the oven to 350°F (180°C). For the crust, in a medium bowl, combine the cookie crumbs, coconut, sugar and butter; mix well. Press the crumb mixture onto the bottom and up sides of the Tart Pan with Lid. Bake for 14-16 minutes, or until golden. Remove it from oven and cool completely.
  2. Combine the cream cheese, powdered sugar, milk, and coconut extract in a large mixing bowl. Beat with an electric or Deluxe Stand Mixer until fluffy and smooth. Spread the cream cheese mixture over the crust. Refrigerate for at least 2 hours or until ready to serve.
  3. Peel and slice the mango. Slice the strawberries and kiwi using the Cup Slicer. Arrange the fruit over filling. Carefully brush the fruit with preserves. Serve immediately.


  • 12  servings

Nutrients per serving:

Calories 340, Total Fat 23 g, Saturated Fat 11 g, Cholesterol 45 mg, Carbohydrate 34 g, Protein 3 g, Sodium 240 mg, Fiber 2 g

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