Get the Recipe:
Italian Cream Tart
Coconut, pecans, and cream cheese are an irresistible tasty trio in this almost-no-bake Italian Cream Tart.
Ingredients
For the crust:
- 1 11.3-ounce package (320 g) Pecan Sandies or other pecan shortbread cookies
- 6 tablespoons (85 g) unsalted butter, melted
For the filling:
- 8 ounces (226 g) cream cheese, at room temperature
- 8 ounces (226 g) mascarpone cheese
- ⅔ cup (151 g) sour cream
- 6 tablespoons (90 ml) cream of coconut*
- ¼ cup (50 g) granulated sugar
- ¼ cup (21 g) sweetened flaked coconut, toasted
- 2 teaspoons vanilla extract
- chopped toasted pecans and toasted coconut, for garnish
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C).
- Place the cookies in the bowl of a food processor. Pulse until the cookies form fine crumbs.
- Transfer the crumbs to a medium bowl. Add the melted butter, and stir until thoroughly combined. Press the crust mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Bake 12 to 14 minutes, or until lightly browned. Set aside to cool completely.
To make the filling:
- Using an electric mixer on medium-high speed, beat the cream cheese, mascarpone, sour cream, cream of coconut, and sugar until thoroughly combined and smooth.
- Add the coconut and vanilla, and mix until combined. Transfer the filling mixture to the cooled crust, and spread evenly.
- Cover and refrigerate at least 4 hours. Garnish with pecans and coconut before serving.
Notes
- *Make sure to use cream of coconut, which is thickened and sweetened.
- Recipe slightly adapted from Taste of the South.
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