Forest Fruits Macaroon Tart

Forest Fruits Macaroon Tart
I just love having friends over for lazy Sunday afternoons follwed by dinner.  For me it’s the perfect time to entertain.  After devouring a good ol’ Roast Lamb (imported from New Zealand no less) with roasted potatoes and kumara (sweet potatoes) we then got stuck into this incredible tart, which is fast becoming a staple favourite of ours.  If you are a coconut lover, then read on!This tart can be as difficult or as easy as you want to make it.  If you use pre-made Sweet Shortcrust Pastry (or a bought sweet pastry shell) then it’s seriously one of the most easiest tarts you could think of making.  However, I’m never satisfied with bought pastries (unless I really am in a hurry) and so I recommend that you try making the pastry as well.  My own family recipe for Sweet Shortcrust Pastry which was handed down through the generations will follow in a later blog.

The secret to this tart is the coconut macaroon filling, which I found in “The Best of Annabel Langbein – Great Food for Busy Lives” (Available on Amazon).  There is no butter or eggs in this macaroon recipe, only sugar melted in cream with coconut added thereafter.  It makes for an easy-to-make and deliciously light and moist macaroon filling.  Moreover, a macaroon filling is also incredibly versatile.  My favourite is mixing it with different berries, especially juicy blackberries and raspberries. But it would be equally delicious with summer fruits or any fruit combination.  I’m keen to learn what your favourite fruit combination is!

Forest Fruits Macaroon Tart

Serves 16


  1. 3/4 cup sugar
  2. 3/4 cup cream
  3. 1 1/4 cup desiccated coconut
  4. 3-4 cups of fresh mixed berries (or other fruit of your choice)
  5. 1 partially-baked Sweet Shortcrust Pastry Shell


  1. Pour the sugar and cream into a medium-sized pot and warm on the stovetop over a medium heat. Keep stirring until all the sugar is dissolved (you can tell if the sugar is dissolved by rubbing a little of the mixture between your fingers to see if it’s smooth and all the grittiness has disappeared. But be careful as the mixture can get hot). You should find that the sugar dissolves fairly quickly.
  2. Next, take the pot off the heat and leave to cool (10 minutes should do the trick).
  3. Once cooled mix the coconut into the sugar and cream.
  4. Finally, mix in the fruit until it is just combined and spoon the mixture into the prepared pastry shell.
  5. Bake for about 35 minutes or until the top is lightly browned.
  6. This tart is best eaten once it has cooled. Serve with whipped cream on the side.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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