Exotic Fruit Tart

Ingredients

• 100 g Grated coconut (unsweetened, fresh)
• 200 g Type 45 flour (all-purpose)
• 125 g Unsalted butter (cold, diced)
• 75 g Powdered sugar (sift before use)
• 1 Egg yolk (for the dough)
• 1 Whole egg (for the dough)
• 30 ml Water (to bind the dough)
• 330 g Mango purée (no added sugar)
• 20 cl Whole milk
• 100 g Whole liquid cream 30% MG
• 150 g Mascarpone
• 35 g Cornstarch
• 100 g Brown sugar
• 5 Egg yolks
• 100 g Apricot jam (for the blond glaze)
• 30 ml Water (for the glaze)
• 200 g Fresh mango (peeled and sliced)
• 300 g Papaya (peeled, seeded, sliced)
• 200 g Fresh pineapple (diced or sliced)
• 2 Kiwi (cut with a cookie cutter)
• 2 Small bananas (plantain or sweet banana type) (cut in half lengthwise)
• 100 g Strawberries (sliced)

Instructions

1. Prepare the coconut shortcrust pastry

   In a bowl, place the grated coconut, flour and diced butter. Rub with fingertips until a sandy texture is achieved. Add the powdered sugar, mix, then incorporate the water, egg yolk and whole egg. Form a homogeneous dough.

   Time: PT10M

2. Chill

   Wrap the dough in cling film and place in the refrigerator for about 2 hours to firm up.

   Time: PT2H

3. Line the tin

   Lightly butter a 26 cm tart ring, flour the work surface. Roll the dough to 3 mm thickness, place it in the ring, form a 1 cm edge, cut off the excess and smooth the edge. Prick the base with a fork.

   Time: PT15M

4. Blind bake

   Preheat the oven to 160°C. Place parchment paper on the base, add baking weights (dry beans or ceramic beads). Bake 15‑20 minutes, remove the weights, bake an additional 3‑4 minutes to lightly brown the base.

   Time: PT24M

   Temperature: 160°C

5. Prepare the mango cream

   In a saucepan, heat the mango purée with the milk and liquid cream until boiling. Meanwhile, whisk the 5 egg yolks with the brown sugar then incorporate the cornstarch. Pour the hot mixture over the yolks in a stream to avoid curdling, stir, return everything to the saucepan and bring to a boil again. Cook for 1 minute over low heat.

   Time: PT10M

   Temperature: 100°C

6. Cool the cream

   Transfer the cream to a container, cover directly with cling film to prevent skin formation. Let cool at room temperature then place in the refrigerator.

   Time: PT30M

7. Incorporate the mascarpone

   In a bowl, loosen the mascarpone with a spoon, add part of the mango cream to lighten it, whisk lightly, then fold in the remaining cream gently.

   Time: PT5M

8. Fill the tart base

   Pour the mango‑mascarpone cream onto the cooled tart base and smooth with a spatula.

   Time: PT5M

9. Arrange the exotic fruits

   Cut the mango, papaya, pineapple, kiwis, small bananas and strawberries according to the indicated shapes (slices, strips, rounds, cookie‑cut). Arrange the fruits harmoniously on the cream, alternating colors and textures.

   Time: PT15M

10. Glaze the fruits

    Melt the apricot jam with 30 ml water over low heat to obtain a shiny glaze. Brush all the fruits gently with a pastry brush.

    Time: PT5M

11. Finish and rest

    Leave the tart in the refrigerator for 30 minutes so the glaze sets slightly before serving.

    Time: PT30M

Nutrition Facts

Calories

410

Protein

5 g

Carbohydrates

45 g

Fat

22 g

Fiber

3 g