This peaches & cream coconut tart has freshly sliced peaches on top of a coconut and cream cheese whipping cream with a coconut shortbread cookies crust. This is the perfect summer dessert that comes together so quick and easy.
PEACHES & CREAM COCONUT TART
Peaches have always been my most favorite fruit. The minute they start to show up at the store I can’t see to stop myself from buying them, and when they are gone to me that means that summer is over and it’s time to start making the apple and pumpkin desserts.
This tart is so good because it only requires a quick bake of the crust and everything else is fresh with no baking required. And while I absolutely love coconut and can never get enough, it can easily be skipped in this recipe, allowing the peaches to stand out even more.
HOW TO MAKE THE TART
You’ll start by making the crust:
- Preheat oven to 350 F.
- Mix together coconut cookie crumbs, melted butter, sugar and salt. I like to throw my cookies into a food processor to blend and then add the rest of the ingredients and blend again. But this can easily be done by hand if you don’t want to use a food processor. Just crush all the cookies with a rubber mallet or rolling pin.
- Pour blended crust into a 9 inch tart pan, pie plate or even an 9×9 square baking dish. Use a measuring cup to really compact the crust along the bottom and up the sides of the pan.
- Bake for 10 minutes, or until base has darkened. If you notice any areas where the crust has puffed up feel free to just put some pressure on it with that same measuring cup, pushing it back down. Let cool slightly while preparing the filling.
Next you will make the cream filling:
- In a large mixing bowl fitted with the whisk attachment, whisk whipping cream on high until stiff peaks form. Transfer to another bowl and set aside.
- In the same large mixing bowl, switch to your paddle attachment and cream together softened cream cheese, powdered sugar and coconut extract until smooth and creamy.
- Fold whipping cream into the cream cheese mixture until completely mixed together.
- Spoon filling into cooled tart crust and refreigerate until very cold and set, about 4 hours.
- Top with fresh peaches and fresh toasted coconut before serving.
INGREDIENTS NEEDED FOR PEACHES & CREAM COCONUT TART
- Thinster’s coconut cookies
- Brown Sugar
- Salt
- Butter
- Whipping Cream
- Cream Cheese
- Powdered Sugar
- Coconut Extract, vanilla is fine too
- Fresh Peaches
- Toasted Coconut for topping
SOME USEFUL TIPS
If you are not able to find the thinster coconut cookies, or don’t love coconut, you are welcome to use any shortbread cookie, nilla wafer, golden oreos, or even graham crackers work perfectly. You are just wanting to use some kind of crunchy cookie the allow for a stable and crunchy crust once baked.
Vanilla extract can easily be substituted for the coconut extract if you are not a coconut fan, or do not want to buy it. I think the coconut flavor lends itself perfectly to this fresh tart, but vanilla would taste wonderful as well.
This tart could be made in a regular pie dish or even a 8×8 baking dish if you prefer. The removal of the slices may not be as easy, but let’s be honest, its all about the taste anyway.
This tart can be stored and remains fresh for about 3-4 days in the fridge. If you are not going to eat it all at the first serving I would only put fresh peaches on the part that you are going to serve as the peaches will get soggy.
Another great tart recipe to try is my Key Lime Pie Tart, baked on a biscoff cookie crust.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Peaches & Cream Coconut Tart
Ingredients
For the crust:
- 7 oz thinsters coconut cookies can use graham crackers or any shortbread cookie
- 1 tbsp brown sugar
- ⅛ tsp salt
- 6 tbsp melted butter
For the cream:
- 2 cups whipping cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 2 tsp coconut extract can also use vanilla
- 4-6 fresh sliced peaches for topping
Instructions
To make the crust:
- Preheat oven to 350 F.
- Mix together coconut cookie crumbs, melted butter, sugar and salt. I like to throw my cookies into a food processor to blend and then add the rest of the ingredients and blend again. But this can easily be done by hand if you don't want to use a food processor. Just crush all the cookies with a rubber mallet or rolling pin.
- Pour blended crust into a 9 inch tart pan, pie plate or even an 9×9 square baking dish. Use a measuring cup to really compact the crust along the bottom and up the sides of the pan.
- Bake for 10 minutes, or until base has darkened. If you notice any areas where the crust has puffed up feel free to just put some pressure on it with that same measuring cup, pushing it back down. Let cool slightly while preparing the filling.
To make the cream:
- In a large mixing bowl fitted with the whisk attachment, whisk whipping cream on high until stiff peaks form. Transfer to another bowl and set aside.
- In the same large mixing bowl, switch to your paddle attachment and cream together softened cream cheese, powdered sugar and coconut extract until smooth and creamy.
- Fold whipping cream into the cream cheese mixture until completely mixed together.
- Spoon filling into cooled tart crust and refreigerate until very cold and set, about 4 hours.
- Top with freshly sliced peaches and some toasted coconut right before serving.
I added a TBSP of nonfat Greek yogurt to the cake batter and reduced the powdered sugar to 2 Cups for the icing (I like it less sweet than most people). It is a marvelous recipe and delicious!! Thank you for sharing and creating such a wonderful delicacy!!!
I love the idea of adding the greek yogurt! And I totally get it on the sugar! So happy you enjoyed it! And thanks for letting me know!