Coconut Cream Tart with Fresh Figs

1. Preheat the oven to 400 F.

2. In the bowl of a food processor, combine the flour, sugar, salt and coconut. Pulse until well combined. Add the cold butter and the shortening and pulse until you have a dough that will hold together. Transfer to a sheet of wax paper and form into a disc.

3. Spray a 10 inch round tart shell with baking spray and then press the dough into the tart shell. Prick the bottom of the shell with a fork in several places.

4. Bake the tart shell at 400 F for 18 minutes. At this point the tart shell will be lightly golden brown. Remove it from the oven and set it on a rack.

5. While the tart shell is cooling, make the white chocolate ganache.

6. Heat the 1/3 cup of whipping cream to a simmer in a small pot. Remove the pot from the heat and add the 1 cup of white chocolate chips. Whisk the cream and white chocolate until you have a smooth ganache. Pour the ganache into the bottom of the tart shell.

7. Make sure the ganache is spread evenly around the bottom of the tart shell and then let it set up and cool completely, about 30 minutes.

8. In a large bowl, combine the coconut cream, the heavy whipping cream and powdered sugar. Using an electric mixer, whip everything until you have a thick whipped coconut cream that holds a stiff peak.

9. Empty the cream into the coconut tart shell and spread it evenly.

10. Slice the fresh figs into quarters and arrange them in a concentric circle around the top of the tart. Keep refrigerated until you slice and serve.

Note: The coconut cream for the filling is basically the solids from the top of a chilled can of coconut milk. But you can also buy entire cans of just the cream at Trader Joes.