Easy Coconut Orange Tart
A tasty and unique dessert, this easy coconut orange tart is tasty, beautiful and filled with tropical flavor. Low sugar and can be vegan.
Coconut Orange Tart
It was summer when I bookmarked the recipe that inspired my Orange Coconut Tart. I figured I would try it when the oranges came in this winter.
My version is simpler to make than the original and uses a coconut “custard” instead of vanilla. Paired with sliced oranges, the coconut had a tropical feeling that almost transported us away from winter! (See recipe notes for a vanilla “custard” substitution)
Closeup of coconut orange tart
This tart comes together in three simple steps (some of which can be done ahead) so is easy enough to do before a busy brunch!
I started with a store bought refrigerated crust, which I pre-baked in a tart pan. For a vegan version, you could substitute your favorite vegan crust, since there are no animal products in the rest of the dessert.
Bake crust
Next I cooked up the coconut cream bottom layer which has only three ingredients–a can of coconut milk, some cornstarch and a mere 1/3 cup of sugar! (Misc food fact–did you know that the ratios of cornstarch as a thickener are 1 T cornstarch/1c liquid for a thinner sauce, 2T/1 c for a thicker gravy, 3T/1 c for a thick pudding-like end product?). After cooling the crust and custard, I spooned the custard into the crust.
Cook (egg-free) “custard” stirring with a whisk
Finally I prepared the oranges. Instead of peeling, I used a knife to cut off the outer layer to avoid any bitter pith. I sliced them and placed them over the “custard” and topped with warm diluted jelly. The original called for apple jelly but I didn’t want to run to the store, so used the violet jelly I canned last May. Yes, purple jelly on an orange tart and it looks fine–life is a wonder!
Remove orange peel & pith
Brush diluted jelly on coconut orange tart
The only complaint I have is that an uncooked orange isn’t “fork tender” so this needs to be served with a fork and butter knife. But once in your mouth each bite dissolves into a flavorful burst of summer. Perfect for a seriously wintery winter!
Slice of coconut orange tart
Coconut Orange Tart
Ingredients
- 1 pie crust your favorite (consider a gluten free graham crust for gluten free)
- 1 can coconut milk 14.5 oz
- 1/3 cup sugar
- 5 Tablespoons cornstarch
- 4 oranges
- 4 Tablespoons jelly
- 2-3 teaspoon Cointreau or water to dilute
- Garnish of your choice optional (I used about 1 T flaked sweetened coconut and a few baby mint leaves)
Instructions
- Buy or prepare pie dough of your choice. Roll out to about 13 inches, then transfer to 11-inch tart pan with removable bottom. Gently press dough onto bottom and side of pan and trim up sides as needed. With fork, pierce dough all over. Line tart shell with foil and fill with pie weights or dry beans. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Remove foil and weights. Bake crust another 15 to 20 minutes or until golden. Cover rim with foil if browning too quickly. Cool in pan on wire rack.
- While crust cools, whisk cornstarch into 1/2 cup of the coconut milk. Add to remaining milk and sugar and bring to a simmer on medium. Cook mixture on medium 5-10 minutes until very thick, whisking constantly. Remove from heat. Transfer mixture to small bowl. Cover surface directly with plastic wrap. Refrigerate until cool, about 45 minutes. (Can be refrigerated up to 1 day; remove from refrigerator 30 minutes before using.)
- With sharp paring knife, cut peel and white pith from oranges. Thinly slice crosswise. Spread pastry cream evenly in cooled tart shell. Arrange orange slices in one layer on pastry cream, overlapping slightly. Can be refrigerated, covered, up to 2 hours.
- To serve, in 1-quart saucepan, combine jelly and Cointreau or water. Heat on medium until melted, whisking. Brush fruit with jelly.
- Garnish as desired.
Mouth-watering!
Thanks Kathy!
What an interesting idea! I will try this one day. I once did an orange meringue but never an orange tart.
You could even do this with local oranges Tammy!
Orange you just filled with sunshine these days, Inger. Good thing because I can use all the sunshine I can get these days as most of us do, I suppose. Love this tart! Oranges and coconut, now there’s a harmonious marriage. Thanks for sharing…
We do need to get our little rays of sunshine any way we can right now, don’t we Louise! My poor oldest daughter is getting this as her first winter back after college in Arizona (though at least it is pretty!)!
Indeed we do Inger. Oh my there is quite a difference in weather as opposed to Arizona. Poor thing. I’m sure she is still thrilled to be home:)
My daughter keep nudging me about how Idaho is NOT having below freezing temperatures. Usually it’s the other way around, lol…Stay warm Inger and keep spreading that sunshine! Thank goodness my Amaryllis got some new blooms, Spring will arrive, eventually:)
This looks lovely, and so tropical. Perfect for the cold weather we’re having!
I do enjoy real winter but the more extreme cold has been hard. Truly a love/hate relationship I guess!
I love the way you cut the oranges, so pretty!
I think of you every time I do something vegan Abby!
this is SO pretty, but more than that, it must taste heavenly! i think i might be coconut’s biggest fan. 🙂
I enjoy coconut more and more each year!
The colours in this tart are stunning my friend, what a gorgeous dessert 😀
Delicious slice of sunshine!
Cheers
CCU
Thanks!
h inger, this sounds delicious especially the coconut cream layer. Over here, we love coconut milk and many of our local desserts bound to hv some coconut milk in them..and the last pic of that slice of tart, like it’s calling out to me !
Thanks Lena. I am using coconut milk more and more–so happy to have learned how versatile it is! Now if they could just figure out how to let us share food over the internet!