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Spiced Fruit Tart
Recipe

11 INGREDIENTS • 10 STEPS • 2HRS 15MINS

Spiced Fruit Tart

4.3
3 ratings
This fruit tart is a mixture of Indian and French desserts. The crust is made from coconut burfi/ kopra pak/ coconut fudge. Coconut fudge is a traditional Indian dessert served during festivals and other celebratory occasions.
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Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
This fruit tart is a mixture of Indian and French desserts. The crust is made from coconut burfi/ kopra pak/ coconut fudge. Coconut fudge is a traditional Indian dessert served during festivals and other celebratory occasions.
2HRS 15MINS
Total Time
$1.45
Cost Per Serving
Ingredients
Servings
8
us / metric
Unsweetened Shredded Coconut
2 cups
Unsweetened Shredded Coconut
Sweetened Condensed Milk
2/3 cup
Sweetened Condensed Milk
Milk
2 cups
Vanilla Bean Paste
1 Tbsp
Vanilla Bean Paste
Green Cardamom Pod
4
Green Cardamom Pods
Ground Cinnamon
1 pinch
Ground Cinnamon
Egg
4
Eggs, separated
just the yolk
Butter
2 Tbsp
Fresh Mixed Berries
to taste
Fresh Mixed Berries
Nutrition Per Serving
VIEW ALL
Calories
414
Fat
24.3 g
Protein
9.4 g
Carbs
40.4 g
Add to plan
logo
Spiced Fruit Tart
Save
author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
Cooking InstructionsHide images
step 1
In a large non-stick pan over low heat, toast Unsweetened Shredded Coconut (2 cups) until it turns golden brown.
step 1 In a large non-stick pan over low heat, toast Unsweetened Shredded Coconut (2 cups) until it turns golden brown.
step 2
Add Sweetened Condensed Milk (2/3 cup) and stir until well incorporated.
step 2 Add Sweetened Condensed Milk (2/3 cup) and stir until well incorporated.
step 3
Let the mixture cool down for 10 minutes. Using your hands, press the coconut fudge into a greased tart pan. Keep the crust thin, otherwise it'll be a whole lot of coconut!
step 4
Cool in the fridge for at least 2-3 hours.
step 5
Add Milk (2 cups), Vanilla Bean Paste (1 Tbsp), Green Cardamom Pods (4) and Ground Cinnamon (1 pinch) to a saucepan. Scald the milk over medium heat and set aside.
step 6
In a large bowl, whisk together yolks of the Eggs (4) Granulated Sugar (1/2 cup) and Corn Starch (4 Tbsp). It'll be a bit tough in the beginning, but it will loosen up as you mix. Keep whisking until the mixture is pale yellow/white and thick.
step 7
Temper the yolks by adding 1/2 cup of the scalded milk to them. Whisk continuously for 1 minute to prevent the egg from cooking.
step 8
Pour the eggs mixture and Butter (2 Tbsp) into the saucepan with the rest of the milk. Heat this on medium-high heat while whisking continuously. The pastry cream will thicken as the cornstarch is activated by the heat. It'll take a few minutes, but you'll know when it happens!
step 9
Once the cream thickens, pour the pastry cream through a sieve into a bowl. This will give you a nice smooth cream. Place a piece of plastic wrap directly on top of the cream to prevent a skin. Refrigerate the cream until cool.
step 10
Pour the cream into the coconut crust and smooth out. Decorate with Fresh Mixed Berries (to taste). Refrigerate until ready to serve!
step 10 Pour the cream into the coconut crust and smooth out. Decorate with Fresh Mixed Berries (to taste). Refrigerate until ready to serve!
Tags
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American
Gluten-Free
Shellfish-Free
French
Vegetarian
No-Bake Dessert
Dessert
Indian
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