Exotic Fruit Tart
Recipe by Chef Sylvain - Long live pastry!
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.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
3h 40m
Prep
49m
Cook
32m
Cleanup
5h 1m
Total
Cost Breakdown
Total cost:$25.40
Per serving:$3.18
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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