Coconut Macaroon Tart | Colorado Country Life Magazine

Coconut Macaroon Tart

For the coconut crust:
2 1/4 cups shredded coconut
3 large egg whites
1/3 cup granulated sugar

For the cream cheese filling:
6 ounces white chocolate, finely chopped (about 1 cup)
6 fluid ounces heavy cream
8 ounces cream cheese, at room temperature

For assembly:
4 cups assorted fresh berries and sliced kiwi fruit
Organic rose petals (optional)

To Make the Coconut Crust:
Take a rectangular 13.75-by- 4.25 tart shell with a removable bottom and spray it with nonstick cooking spray. (A 9-inch tart shell can also be used.) Preheat the oven to 350 degrees.

Combine the shredded coconut, egg whites and granulated sugar in a medium bowl; stir until everything is well-mixed and the coconut is moist. Scatter the coconut mixture inside the pan and press it firmly into the bottom and sides to make an even layer.

Place the tart pan on a baking sheet and bake the preheated oven for 25-30 minutes. After about 10-15 minutes, cover the tart loosely with foil so the top doesn’t burn. The tart shell is done when it has a dark golden color along the top edge of the tart, even if the center still looks pale. Remove the shell from the oven and let it cool completely before filling.

To Make the Cream Cheese Filling:
Combine the chopped white chocolate and heavy cream in a medium bowl and microwave it for 1 minute. Whisk the cream and white chocolate together until the chocolate is completely melted and smooth. Press a piece of plastic wrap directly on top and refrigerate for at least 4 hours, until completely cold. It should have the texture of thick syrup after it is chilled.

Place the cream cheese in the bowl of a large stand mixer fitted with a paddle attachment. Beat until the cream cheese is creamy and no lumps remain. Switch to the whisk attachment and add the cold white chocolate mixture. Mix on low at first to incorporate the ingredients, then scrape down the bottom and sides of the bowl.

Turn the mixer to medium speed and beat for 1-2 minutes, until the filling becomes thicker, liked whipped cream. Spread it in an even layer in the tart shell and refrigerate for 30 minutes to firm up the cream.

For Assembly:
Top the tart with a generous layer of fresh berries and sliced kiwi. Scatter rose petals on top, if desired. Serve immediately or chill and serve within a day for the best taste and texture.