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Chocolate coconut tart with passionfruit and banana

Recipe for Chocolate coconut tart with passionfruit and banana | Gourmet Traveller

By Emma Knowles & Lisa Featherby
  • 30 mins preparation (plus cooling, setting)
  • 30 mins cooking
  • Serves 6 - 8
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Chocolate coconut tart with passionfruit and banana
Chocolate coconut tart with passionfruit and banana

Passionfruit and chocolate may seem an unusual combination, but the two are surprisingly compatible, with the passionfruit adding a fruity tang to the mix. The macaroon-style crust makes this ideal for the gluten-intolerant among us, and is delicious to boot.


  • 110 gm caster sugar (1/2 cup)
  • 2 eggs, separated
  • 250 flaked coconut
Whipped truffle filling
  • 200 ml pouring cream
  • 70 ml passionfruit juice (from 3-5 passionfruit; see note)
  • 220 gm dark chocolate (55 per cent- 60 per cent cocoa solids),finely chopped
  • 3 egg yolks
  • 1 tbsp caster sugar


  • 1
    For coconut crust, preheat oven to 180C, and butter and line a 21cm-diameter springform cake tin with baking paper. Whisk sugar and yolks in an electric mixer until thick and pale (4-5 minutes). In a separate bowl, whisk egg whites until soft peaks form, then fold into yolk mixture along with coconut and a pinch of salt. Spoon the coconut mixture into prepared tin, spreading evenly over base and two-thirds of the way up the sides. Bake until golden (20-25 minutes), then, while still warm, press down on base to flatten. Set aside to cool.
  • 2
    For whipped truffle filling, bring cream and passionfruit juice to the boil in a saucepan over medium-high heat. Remove from heat, add chocolate, stand for 5 minutes, then whisk until smooth. Whisk yolks, sugar and 1 tbsp water in a bowl over a saucepan of simmering water until pale and fluffy (3-4 minutes), then transfer to an electric mixer, add chocolate mixture and whisk on high speed until cooled to room temperature (10-15 minutes). Pour into pastry case and refrigerate until set (4-5 hours). This tart can be made a day ahead.
  • 3
    To serve, top tart with sliced banana, passionfruit pulp and shaved coconut.


To extract passionfruit juice, process pulp in a food processor, then strain it through a sieve.