Rainbow Fruit Tart with Macadamia Cream
4.7(388 ratings)Arranging the fruit is the fun part here, and there is no wrong way to do it as long as the colors stay in bands. Underneath is a thick, lightly sweet macadamia cream that holds the fruit in place without weeping. Slice it with a sharp knife dipped in warm water so each wedge shows off every stripe.
- Hands-on
- 45 min
- Chill
- 3 hr
- Total
- 3 hr 45 min
- Serves
- 8
- Level
- Moderate
Method
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Step 1: Pulse the pecans and coconut until finely chopped, add the dates, and process until sticky. Press into a fluted tart pan with a removable bottom.
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Step 2: Blend the macadamias, coconut nectar, coconut oil and vanilla with 1/4 cup water until thick and silky, scraping the jar as needed.
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Step 3: Spread the cream evenly into the crust and chill for 1 hour so the surface firms enough to hold the fruit.
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Step 4: Start at the outer edge with strawberry halves, then add a ring of papaya, a ring of overlapping kiwi slices, and fill the center with blueberries.
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Step 5: Return the tart to the fridge for at least 2 more hours, then unmold and slice with a warm knife.
Same technique, different aisle
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