Tropical Fruit Tart With Rum Glaze Recipe

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Tropical Fruit Tart With Rum Glaze
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  1. Pastry
  2. Mix together dry ingredients.
  3. Blend butter and shortening well and chill a few minutes in freezer.
  4. Put fingers in bowl ice water, shake off excess water and cut butter mixture into flour mixture until it looks like coarse crumbs, keeping fingers cold by dipping into the bowl of ice water as needed.
  5. Add the 1/4 c ice water and toss together until dough holds together well.
  6. Turn pastry out on a floured surface and roll to size.
  7. Place in tart or pie pan, and, using a small ball of leftover dough, press gently into pan.
  8. Prick with fork all over.
  9. Sprinkle with sugar and bake at 400 until golden..about 10 minutes
  10. Set tart pastry aside to cool completely. you may remove it completely from the pan when it is cooled or finish in the pan. I removed mine.
  11. Filling
  12. Beat cream cheese and cream of coconut together until fluffy.
  13. Add sugar, beating until smooth and not grainy.
  14. Add coconut and ginger and mix well.
  15. Spoon into cooled crust and smooth.
  16. May be refridgerated at this point and finished later.
  17. Topping
  18. Slice papaya thinly in a horizontal (across the narrow) direction to make petals.
  19. Lay the papaya petals around the edge of the tart, overlapping slightly.
  20. Slice the banana about 1/2 inch thick on a sligh diagonal.
  21. Lay the banana slices around with tips overlapping the papaya row, just slightly.
  22. There should be a small space in the middle of the tart at this point.
  23. Take the strawberry and carefully with a sharp knife cut oval *petals* without cutting through the base..continue as long as you can, 4 around the outside and then some in the middle.
  24. Gently peel back the petals to open up the strawberry flower.
  25. Place in the center of the tart.
  26. Glaze
  27. Cook first three ingredients, stirring, until sugar is no longer grainy and butter is melted.
  28. Add extract.
  29. Cool slightly and brush over fruit.
  30. Garnish Tart with mint leaves before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 835.35 Kcal (3497 kJ)
Calories from fat 508.35 Kcal
% Daily Value*
Total Fat 56.48g 87%
Cholesterol 82.18mg 27%
Sodium 894.96mg 37%
Potassium 450.82mg 10%
Total Carbs 76.79g 26%
Sugars 31.13g 125%
Dietary Fiber 3.44g 14%
Protein 9.15g 18%
Vitamin C 3.2mg 5%
Vitamin A 0.1mg 3%
Iron 2.7mg 15%
Calcium 185.2mg 19%
Amount Per 100 g
Calories 345.6 Kcal (1447 kJ)
Calories from fat 210.31 Kcal
% Daily Value*
Total Fat 23.37g 87%
Cholesterol 34mg 27%
Sodium 370.26mg 37%
Potassium 186.51mg 10%
Total Carbs 31.77g 26%
Sugars 12.88g 125%
Dietary Fiber 1.42g 14%
Protein 3.79g 18%
Vitamin C 1.3mg 5%
Iron 1.1mg 15%
Calcium 76.6mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.7
  • 23

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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