- 100g mascarpone
- 140g cream cheese
- 30g icing sugar
- ¼ tsp vanilla extract
- ¼ tsp coconut extract (optional)
- 50ml coconut cream from a can, shaken first (save the rest for another recipe)
- 1 sweet pastry case
- tropical fruit of your choice, sliced, then each slice cut into triangles or the shapes required for your design (we used mangoes, kiwis, pineapple and dragon fruit)
Using an electric whisk, beat the mascarpone, cream cheese, sugar, vanilla, coconut extract, if using, and a pinch of salt until smooth. Whisk in the coconut cream.
Spoon the filling into the pastry case, smooth the top and return to the fridge for at least 2 hrs or overnight. Once set, use the tropical fruit to decorate the top of the tart in your desired geometric pattern.
Design the toppingTo design your geometric topping, get a sharp knife so you can execute those straight edges, and lay out the fruit slices on a board – or you could print out your design – before transferring them to top the tart.