This Foolproof Tropical Fruit Tart recipe is the perfect easy-to-make dessert. You can try it with different fruits to see which one your family likes best!
It’s a “no-bake” dessert so there is no need to heat the kitchen. You can swap out the fruit we used for peaches, plums, berries, or anything that looks good at the supermarket. Tarts display the beautiful colors of summer’s bounty.
This “no-bake” crust made with Graham Crackers can be the base of many different versions of this delicious summer fruit tart.
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Ingredients for Foolproof Tropical Fruit Tart
- 1 package Honey Graham Crackers (9 whole crackers)
- 1/4 cup butter, melted
- 4 oz soft Cream Cheese Spread, softened
- 1/4 cup White Cane Sugar
- 1/4 cup heavy whipping cream
- 3/4 cup Sweetened Coconut Flakes, divided
- 1/2 fresh mango, skin removed and cut into thin strips
- 1 orange, peeled and sliced into thin slices, then quartered
- 1/2 fresh pineapple, cored and sliced into small pieces
How To Make Foolproof Tropical Fruit Tart
#1. Using a food processor, add graham crackers and process for about 10 seconds until you have fine crumbs. Add the melted butter and process again.
#2. Press crumbs into the bottom of a round-tart pan. Place into the refrigerator. In a mixing bowl, add cream cheese, white sugar, heavy whipping cream, and 1/2 cup coconut flakes. Beat well.
#3. Remove the crust from the refrigerator, spread the cream cheese layer on the crust, and return to the refrigerator.
#4. After five minutes, remove the tart from the fridge and top it with fruit. Begin by making a mango flower in the center. Then place the orange rays and finally add the pineapple. Refrigerate until ready to serve.
#5. Sprinkle the remaining coconut flakes around the crust of the pan before cutting into 8 triangles and serving. Enjoy!
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Foolproof Tropical Fruit Tart Recipe
Ingredients
- 1 package Honey Graham Crackers 9 whole crackers
- 1/4 cup butter , melted
- 4 oz Soft Cream Cheese Spread , softened
- 1/4 cup White Cane Sugar
- 1/4 cup heavy whipping cream
- 3/4 cup Sweetened Coconut Flakes , divided
- 1/2 fresh mango , skin removed and cut into thin strips
- 1 orange , peeled and sliced into thin slices, then quartered
- 1/2 fresh pineapple , cored and sliced into small pieces
Instructions
- Using a food processor, add graham crackers and process for about 10 seconds until you have fine crumbs. Add melted butter and process again.
- Press crumbs into the bottom of a round tart pan. Place into the refrigerator.
- In a mixing bowl, add cream cheese, white sugar, heavy whipping cream and ½ cup coconut flakes. Beat well. Remove crust from the refrigerator, spread cream cheese layer on the crust and return to the refrigerator.
- After five minutes, remove the tart from the fridge and top with fruit. Begin by making a mango flower in the center. Followed by orange rays and finally add the pineapple. Refrigerate until ready to serve.
- Sprinkle remaining coconut flakes around the crust of the pan before cutting into 8 triangles and serving.
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