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Exotic Fruit Tart
Shortcrust tart with coconut topped with a silky mango cream and decorated with fresh exotic fruits (mango, papaya, pineapple, kiwi, bananas and strawberries), glazed with a shiny apricot jam glaze.
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Cost Breakdown
Critical Success Points
- • Prepare the coconut shortcrust pastry
- • Line the tin
- • Blind bake
- • Prepare the mango cream
- • Arrange the exotic fruits
- • Glaze the fruits
Safety Warnings
- • Handle the hot oven (160°C) with kitchen gloves.
- • Be careful of splatters when cooking the mango cream.
- • Use a sharp knife to avoid cuts when cutting the fruit.
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