Exotic fruit tart - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Medium
Ingredients
For the base
- 230 g Plain white flour
- 110 g Butter (unsalted)
- 50 g Icing sugar
- 2 Egg yolk(s) (free range)
- 2 tsp Vanilla extract
- Mint leaves one bunch, freshly chopped
- 150 g White chocolate
- 2 tbsp Dessicated coconut
- 2 tbsp Water cold
For the creme mousseline
- 6 Egg yolk(s) (free range)
- 100 g Unrefined golden caster sugar
- 25 g Cornflour
- 1 tsp Vanilla bean paste
- 350 ml Milk (whole)
- 200 g Butter (unsalted) soft
- 1 tbsp Dark rum
For the fruit topping
- 2 tbsp Dark rum
- 1 Pineapple
- 2 Papaya(s)
- 1 Lime(s)
- 2 tbsp Dessicated coconut
- 100 g Unrefined light muscovado sugar
- 100 g Raspberries
- 6 Strawberries
- 100 g Redcurrants
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1
Preheat the oven to 180°C (fan 160°C gas mark 4). Sift the flour and sugar into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs.
For this step you'll need:
- 230g Plain white flour
- 50g Icing sugar
- 110g Butter (unsalted) soft
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2
Lightly beat the egg yolk with cold water and vanilla extract. Add this to the flour mixture and stir. Gather together and add the chopped mint to make a soft dough. Wrap in cling film and chill for one hour before rolling out.
For this step you'll need:
- 6 Egg yolk(s) (free range)
- 2 tbsp Water cold
- 2tsp Vanilla extract
- Mint leaves one bunch, freshly chopped
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3
Line an 8 1/2 inch cake tin with greaseproof paper. Roll the pastry on a sheet of cling film lightly dusted with flour, lift the film and turn out into the tin. Fill to the top with ceramic baking beans and cook for ten minutes.
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4
Remove the beans and put back in the oven for ten minutes to dry out the base. When cold paint the inside with melted white chocolate. Brush all-round the edges before the chocolate sets with some roasted desiccated coconut.
For this step you'll need:
- 150g White chocolate
- 2 tbsp Dessicated coconut
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5
In a saucepan heat up the milk and vanilla and bring to the boil. In a separate bowl whisk the yolks and sugar together until pale then add the cornflower. Pour the hot milk over the egg mixture and stir well.
For this step you'll need:
- 350ml Milk (whole)
- 1tsp Vanilla bean paste
- 6 Egg yolk(s) (free range)
- 100g Unrefined golden caster sugar
- 25g Cornflour
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6
Pour this mixture back in the saucepan and bring to the boil, stirring continuously. Remove from the heat and then add half of the butter and stir until melted. Place in a bowl, cover with cling film and allow to cool down.
For this step you'll need:
- 100g Butter (unsalted) soft
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7
When cold, whisk in the rest of the butter adding the dark rum as you do so.
For this step you'll need:
- 100g Butter (unsalted) soft
- 1 tbsp Dark rum
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8
To prepare the fruit cut the pineapple into large chunks. Rub the chunks in muscovado, then in the desiccated coconut and dark rum. Roast for 20 minutes until golden.
For this step you'll need:
- 1 Pineapple
- 100g Unrefined light muscovado sugar
- 2 tbsp Dessicated coconut
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9
Cut the papaya in long chunky pieces and rub them with lime juice. Cut the strawberries in half. To build the tart spread on the creme mousseline with a palette knife. Place all of the fruit on top of the creme in an exotic way.
For this step you'll need:
- 2 Papaya(s)
- 6 Strawberries