Elevated Creamy Ambrosia Tart Recipe NoBake Delight

Instructions:

1. Preheat oven to 350°F (175°C). Pulse or blend butter, sugar, flour, toasted coconut, and salt until the mixture resembles wet sand.
2. Press mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the base lightly with a fork.
3. Bake for 12–15 minutes until edges are pale golden. Cool the crust completely on a wire rack.
4. In a large bowl, beat the mascarpone, cream cheese, and powdered sugar until completely smooth and lump-free. Scrape down the sides.
5. Add vanilla and zest; mix briefly. In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cheese mixture in two additions using a rubber spatula, being careful not to deflate the air. Spoon the filling into the cooled crust and smooth the top. Chill for at least 3 hours.
7. Drain all fruit thoroughly and pat any wet fruit dry with paper towels.
8. Arrange the mandarin segments, pineapple tidbits, and halved cherries decoratively over the chilled filling.
9. Prepare the glaze: Warm the apricot jam with 1 tablespoon of water in a small saucepan until liquid and smooth. Lightly brush the warm glaze over all the fruit to give it a beautiful shine.
10. Sprinkle the reserved toasted coconut around the edges or over the center. Chill for another hour before slicing and serving.