Ingredients

100g mascarpone
140g cream cheese
30g icing sugar
¼ tsp vanilla extract
¼ tsp coconut extract
(optional)
50ml coconut cream
from a can, shaken first (save the rest for another recipe)
1 sweet pastry case
tropical fruit
of your choice, sliced, then each slice cut into triangles or the shapes required for your design (we used mangoes, kiwis, pineapple and dragon fruit)
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Method
step 1
Using an electric whisk, beat the mascarpone, cream cheese, sugar, vanilla, coconut extract, if using, and a pinch of salt until smooth. Whisk in the coconut cream.

step 2
Spoon the filling into the pastry case, smooth the top and return to the fridge for at least 2 hrs or overnight. Once set, use the tropical fruit to decorate the top of the tart in your desired geometric pattern.