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Perfect Mango Passion Fruit Tart Recipe with Easy Coconut Cream and Lime Zest

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A tropical fruit tart combining ripe mango and passion fruit with a silky coconut cream filling and a zesty lime twist, all in a crisp buttery crust. Quick and easy to make, perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1/4 cup (30g) powdered sugar
  • Pinch of salt
  • 2–3 tablespoons ice water
  • 1 cup (240ml) full-fat coconut milk, chilled overnight (only the thick cream part)
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lime zest
  • 1 large ripe mango, peeled and thinly sliced
  • 3–4 passion fruits or 1/3 cup (80ml) passion fruit pulp
  • 1 tablespoon fresh lime juice
  • Optional: sliced fresh mint for garnish

Instructions

  1. Make the Tart Crust: In a large bowl, combine flour, powdered sugar, and salt. Add chilled, cubed butter and rub into dry ingredients until mixture resembles coarse crumbs. Add ice water 2 tablespoons at a time, mixing gently until dough comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Roll Out and Bake the Crust: Preheat oven to 350°F (175°C). Roll dough into a 12-inch circle on a floured surface. Press into tart pan, trim excess, prick bottom with fork. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10 minutes until golden. Let cool completely.
  3. Prepare the Coconut Cream Filling: Scoop thick coconut cream from chilled can into a bowl. Add powdered sugar, vanilla extract, and lime zest. Whip with mixer or whisk until smooth and fluffy, about 2-3 minutes.
  4. Assemble the Tart: Spread whipped coconut cream evenly over cooled crust. Arrange mango slices on top, overlapping slightly. Spoon passion fruit pulp over mango, letting some drip naturally. Drizzle lime juice over all. Garnish with fresh mint if desired.
  5. Chill Before Serving: Refrigerate tart for at least 1 hour to set filling and meld flavors. Serve chilled.

Notes

Chill coconut milk overnight to separate thick cream for whipping. Don’t overwork dough to keep crust flaky. Use ripe mango for best flavor. Lime zest and juice balance sweetness. Tart can be made vegan and gluten-free with substitutions. Store leftovers refrigerated up to 3 days; avoid freezing to maintain texture.

Nutrition

Keywords: mango tart, passion fruit tart, coconut cream tart, tropical dessert, lime zest dessert, easy tart recipe, fruit tart, gluten-free tart option, vegan tart option

Find it online: https://chrisfeasts.com/perfect-mango-passion-fruit-tart-recipe-with-easy-coconut-cream-and-lime-zest/