Make Ahead

Strawberry Macaroon Tart

May 21, 2013
0 Ratings
  • Serves 8 (I used a 5x14 inch rectangluar tart pan with removable bottom)
Author Notes

While eating a macaroon one day I thought about how good it would be for a tart, so I created a toasted coconut crust. The crunchy golden coconut lends a tropical air to the tart. Strawberries and creamy cheeses combine for a filling that is a bit tangy, lightly sweet and swirled with fresh strawberry flavor. —BlueKaleRoad

What You'll Need
  • 1 egg white
  • 1 teaspoon maple syrup
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups unsweetened shredded coconut
  • 9 ounces organic fresh strawberries, diced
  • 2 tablespoons organic coconut palm sugar
  • 1 teaspoon fresh lemon juice
  • 2 ounces soft goat cheese, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 teaspoon vanilla
  • Additional fresh strawberries to garnish
  1. Preheat the oven to 350 degrees. Cut a piece of parchment paper to fit the bottom of your tart pan and set aside.
  2. In a small mixing bowl, lightly whisk the egg white, maple syrup and salt together for a few seconds. Add the shredded coconut and gently stir to mix and coat the coconut. Spread the mixture in the prepared tart pan and gently press to evenly cover the sides and bottom of the pan. Bake for 14-15 minutes, until the edges are golden and the crust is set. Remove and let cool completely.
  3. In a medium sized mixing bowl, stir together the strawberries, coconut sugar and lemon juice and set aside to macerate for about half an hour.
  4. In another bowl, combine the goat cheese, cream cheese and vanilla and beat with an electric mixer until smooth. Using a spatula, fold in the strawberries and collected juices and gently stir and mash until well blended. Spoon the strawberry-cheese mixture into the cooled crust and spread evenly. Pop it into the fridge and let it chill for at least 1-2 hours. It will firm up as it chills.
  5. When ready to serve, take the tart from the fridge and remove the bottom of the tart pan. Slide the tart onto a cutting board or serving platter and garnish with sliced strawberries or a few shavings of dark chocolate (or both!). Using a serrated knife, slice into wedges and serve. It is best eaten on the day it is prepared, and can be made in the morning to be served in the evening.
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See what other Food52ers are saying.

  • gingerroot
  • Bevi
  • EmilyC
  • vrunka
  • BlueKaleRoad
I am a passionate home cook and love gathering my family and friends around the table.

7 Reviews

gingerroot May 23, 2013
This sounds lovely, BKR!
Bevi May 21, 2013
It's a beautiful tart!
BlueKaleRoad May 23, 2013
Thank you so much, Bevi! It was a fun one to make.
EmilyC May 21, 2013
What a neat idea, BKR! Love the concept and the flavors!
BlueKaleRoad May 23, 2013
Thank you, Emily! I'm always happy to pair fresh berries and toasted coconut together - two of my favorite flavors.
vrunka May 21, 2013
Wow, that sounds pretty amazing. It looks like a really good option for a gluten-free dessert, too!
BlueKaleRoad May 23, 2013
Thank you, Veronica! Yes, definitely a nice option for a gluten-free treat. I hope all is well with you!