This is not a typical fruit rose tart you saw on Pinterest.  It’s a tart made with an exotic fruit called Cherimoya.  It has a creamy texture and tastes almost like a mushy apple.  That’s why it’s also known as custard apple.  It’s originated in Ecuador, Peru, and many South-East Asian countries.   According to, Cherimoya is a great source of vitamin C and B-6 (pyridoxine).  What does pyridoxine do? They said

“Pyridoxine helps keep-up GABA neuro chemical in the brain. High GABA levels calm down nervous irritability, tension, and headache ailments.”

Oh, sounds like it is a stress-relief food!  Oh ya, I definitely need some of these to beat the Holiday Blues.

To enhance the creamy texture of Cherimoya, I decided to make it into tart filling.  Then I stuffed it into a raw tart that’s quick and delicious.  (Yea, I know I am procrastinating on baking.).  I used Seckel pears as toppings in this recipe because it’s small in size, and has similar texture and taste as Cherimoya yet it’s not too strong to cover the taste of Cherimoya.  Feeling adventurous?  Try this awesome fruit tart today!



Cherimoya Pear Tart
Prep time
Cook time
Total time
Recipe type: dessert
Cuisine: fusion
Serves: 6- 3 inch tarts
  • 10 medjool dates
  • ½ cup sliced raw almond
  • ½ coconut shavings
  • 1 tablespoon honey
  • 2 tablespoon coconut oil
  • 1 cherimoya (peeled and seeds removed)
  • ½ cup full fat coconut whipped cream (explanation in instruction below)
  • 1 tablespoon coconut oil
  • 3 Seckel pears (aka sugar pear) (thinly sliced)
  • Pinch of powdered sugar
  1. Place Medjool dates, almonds, coconut shavings, coconut oil, and honey in a food processor or blender until well processed with a mealy texture.
  2. Press the mixture down into mini tart pans or molds (I don’t like my tarts too big, but if you like big tarts, feel free to use a larger pan)
  3. Open your can of full fat coconut milk and scoop out only the creamy part and leave the coconut liquid in the can for other usage.
  4. Place coconut milk in a small mixing bowl and whip it with a hand mixer until fluffy.
  5. Place cherimoya pulps, coconut whipped cream, and coconut oil in a food processor or blender. Blend it until smooth.
  6. Fill tart crust with cherimoya filling and refrigerate for at least 3 hours to allow crust to firm up.
  7. Garnish tarts with thinly sliced pears, dust it with powdered sugar and enjoy!

Resource list: (click on the images below to find the ingredients and equipment you need)

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