Easy 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.   

Coconut Orange Tart

Coconut Orange Tart

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

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

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

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

Remove orange peel & pith

Brush diluted jelly on coconut orange tart

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

Slice of coconut orange tart

Coconut Orange Tart
Yields 8
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289 calories
30 g
0 g
18 g
3 g
11 g
148 g
129 g
15 g
0 g
6 g
Nutrition Facts
Serving Size
148g
Yields
8
Amount Per Serving
Calories 289
Calories from Fat 157
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
55%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 129mg
5%
Total Carbohydrates 30g
10%
Dietary Fiber 2g
8%
Sugars 15g
Protein 3g
Vitamin A
3%
Vitamin C
59%
Calcium
4%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pie crust
  2. 1 can coconut milk (14.5 oz)
  3. 1/3 c sugar
  4. 5 T cornstarch
  5. 4 oranges
  6. 4 T jelly
  7. 2-3 t Cointreau or water to dilute
  8. .
  9. garnish of your choice, optional (I used about 1 T flaked sweetened coconut and a few baby mint leaves)
Instructions
  1. 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.
  2. 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.)
  3. 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.
  4. To serve, in 1-quart saucepan, combine jelly and Cointreau or water. Heat on medium until melted, whisking. Brush fruit with jelly.
  5. Garnish as desired.
Notes
  1. If you don't like coconut, you can substitute dairy, almond or soy milk with a teaspoon of vanilla.
Adapted from Good Housekeeping
beta
calories
289
fat
18g
protein
3g
carbs
30g
more
Adapted from Good Housekeeping
Art of Natural Living https://artofnaturalliving.com/

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17 thoughts on “Easy Coconut Orange Tart

  1. lena

    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 !

    1. Inger Post author

      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!

  2. Louise

    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…

    1. Inger Post author

      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!)!

      1. Louise

        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:)

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