Kiwi & coconut tart

Total time: 1hr 30m
Preparation Time: 30m

For 8 piece

Nutritional Information

Contains 355 Kcal, 4g Protein, 39g Carbohydrates, 20g Fat


  • Shortcrust pastry base
  • 1 rolled shortcrust pastry (approx. 32 cm in diameter)
  • 3 tbsp coconut flakes
  • 1 tbsp sugar
  • Coconut vanilla custard
  • 4 dl coconut milk
  • 4 tbsp sugar
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 0.5 tsp agar-agar (morga) (e.g. Morga)
  • Kiwi topping
  • 6 kiwis, sliced
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • Utensils
  • One tart tin (approx. 24 cm in diameter), base lined with baking paper, sides greased

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  • Shortcrust pastry base

    Roll out the pastry, sprinkle with the coconut flakes and sugar, roll with a rolling pin. Transfer the pastry to the prepared tin. Prick the base firmly with a fork.
  • To bake

    Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove and leave to cool.
  • Coconut vanilla custard

    Combine the coconut milk with all the other ingredients up to and including the agar-agar, mix well. Bring to the boil over a medium heat, stirring constantly. Reduce the heat and simmer for approx. 2 mins. Remove the pan from the heat, allow to cool a little. Remove the vanilla pod.
  • Kiwi topping

    Stir the custard until smooth, spread over the tart base, chill for approx. 20 mins. Carefully mix the kiwis, sugar and lemon juice, leave to infuse for a moment. Arrange the slices of kiwi on top of the custard so that they overlap slightly.
  • Tip:

    Serve with whipped cream.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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