This Coconut Frangipane Tart is a vanilla tart crust filled with a coconut almond frangipane filling and topped with more coconut and powdered sugar.
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The inspiration for this easy frangipane tart came from Coeliac By Design. Although I changed the crust to my traditional vanilla tart crust, I did originally want to use a gluten-free crust like theirs. Unfortunately, I ran out of gluten-free flour so I had to improvise.
This tart was also heavily based on my Gluten-Free Easy Almond Tart. I replaced almond extract and some of the almond flour for coconut extract and shredded coconut. If you like both almond and coconut, you could easily combine the two flavors by using shredded coconut in the frangipane and covering the top in a mix of coconut and almonds. But if you are just a coconut fan, you’ll want to see my Raffaello Mille-Feuille, which is coconut galore.
Why you’ll love this recipe
- The filling is gluten-free and the crust can easily be swapped for gluten-free.
- I use shredded coconut and coconut extract to bring a punchy coconut flavor.
- The tart crust can be made entirely in a kitchenaid mixer or food processor.
- The crust is double baked to ensure no soggy bottom.
- All-purpose flour in the tart crust gives a tender crumb to the overall bite.
- Eggs bind the crust and the filling.
- I used shredded coconut inside and larger coconut flakes to garnish.
- Almond flour is the signature of a frangipane.
- The optional garnish is sifted powdered sugar.
- Unsalted butter provides flavor and binding in the crust and filling.
- I use a combination of vanilla extract and coconut extract.
- Cornstarch in the crust keeps the bite tender.
- The filling is sweetened with granulated sugar.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize this to your liking:
- Gluten-free — use my gluten-free tart crust to make this entire dessert gluten-free
- Add almond — add almonds on top and/or almond extract in the filling
- Sweetened coconut — sweetened coconut can be used in the place of unsweetened
- Dairy free — use a dairy-free butter instead of dairy butter
- Mini tarts — use small round tartlet pans to make individual tarts
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make a frangipane tart
Step 1: Fill the tart pan with the tart dough, trim the edges and par bake.
Step 2: Cream together the butter and sugar.
Step 3: Add the eggs, extracts, almond flour and shredded coconut and mix.
Step 4: Fill the par baked tart with the filling, and garnish with coconut flakes, if desired.
- Cut up a large gallon plastic bag or other thin plastic packaging into sheets to roll the tart dough between. This makes transferring it to the tart pan easier.
- Use foil or a pie crust shield on the second bake to protect the crust’s color.
- Add the powdered sugar just before serving for a fresh look.
Store baked frangipane at room temperature for 3-4 days in an airtight container.
Yes, you can use a pie pan if you plan to serve it out of the pan.
Yes, use whatever you have on hand. You can use sliced almonds, alternatively.
More recipes you’ll love
Lastly, if you make this Coconut Frangipane Tart recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
Coconut Frangipane Tart
Vanilla tart dough
- 1 cup all-purpose flour (125g)
- ½ cup almond flour (60g)
- ⅔ cup powdered sugar (85g)
- 5 tablespoon cornstarch (50g)
- ¼ teaspoon Kosher salt
- 1½ teaspoon vanilla extract
- 10 tablespoon butter (130g) room temperature, cut in ¼ inch cubes
- 1 large egg beaten
- 3 oz white chocolate
- ½ cup unsalted butter room temperature (113g)
- ½ cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon coconut extract optional
- 1 teaspoon vanilla extract
- ¾ cup almond flour (70g)
- ⅓ cup unsweetened shredded coconut* more for garnish (25g)
- The tart dough can be made a few days ahead and stored in the refrigerator wrapped tightly in plastic.
Make the tart dough
- Whisk dry ingredients together in a stand mixer fitted with the paddle attachment. Alternatively, use a food processor or mix by hand.
- Add butter and mix on low until a sandy texture forms. Dough should remain in a clump when grabbed.
- With the mixer (or processor) running on low, add vanilla. Add half of the egg. If the dough comes together and looks like cookie dough it is ready. If it is still too dry, add the rest of the egg.
- Wrap in plastic and flatten into a disc. Refrigerate overnight or at least two hours.
Par bake the tart shell
- Preheat the oven to 350°F.
- Roll out tart dough on a floured surface or between two sheets of plastic (I cut up plastic from random stuff like packing material or cereal bags and wash them) into a 12-inch circle. Transfer to the 9-inch tart pan, push into the bottom and sides and trim the edges using a paring knife. If using plastic, you may find it easier to remove the plastic after popping it in the freezer for 5-10 minutes.
- Prick tart base with fork. Place a 12-inch circle of parchment on top of the tart and fill with pie weights or dried beans or rice. Chill dough in the freezer for at least 20 minutes before baking.
- Bake for 16-18 minutes. Remove from the oven and remove the pie weights and parchment and set aside.
Make the frangipane
- Beat the room temperature butter and sugar together for 3 minutes, scraping down the bowl halfway through.
- Add the eggs and extracts. Beat until smooth. Add the almond flour. Beat until smooth. Add the ⅓ cup shredded coconut. Beat again until incorporated.
- Spoon the filling into the tart shell. Smooth the top with an offset spatula.
- Sprinkle or arrange more shredded or flaked coconut on top. Cover the crust with tented foil or a pie crust shield, if desired.
- Bake for 23-25 minutes or until the center only slightly wobbles when jiggled and the coconut is browned to your liking.
- Cool completely before dusting with powdered sugar and slicing.