Coconut Tart with Passionfruit Mascarpone

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Preparation info

    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

Despite its simplicity this tart is rich and delicious. It’s also dead easy to make. The mascarpone and passionfruit are a combination that finish it off just so, but a bowl of whipped honey-yoghurt cream will also do the trick when passionfruit aren’t around.


  • 1 25cm (10in) sweetened shortcrust pastry tart shell, blind-baked
  • 2 eggs
  • 2 lemons, the zest grated and the fruit then juiced
  • 200g (7oz) caster sugar
  • 375ml (13fl oz) double cream
  • 3 cups desiccated coconut

Passionfruit Mascarpone

  • 250g (9oz) mascarpone
  • 250ml (9fl oz) double cream
  • 100g (oz) golden caster sugar
  • 150ml (5fl oz) passionfruit pulp


Preheat the oven to 160°C/325°F/Gas 3. Mix the eggs, lemon zest and caster sugar for one minute. Gently mix in the cream, then the lemon juice and finally the desiccated coconut. Pour into the pastry shell and bake until golden all over (about 40 minutes). Remove and cool – leave for 1 hour to firm up.

To make the accompaniment, let the mascarpone warm to room temperature before putting it into a bowl with the double cream and sugar. Whip until it begins to thicken, add the passionfruit pulp and beat until firm.