Tropical tart

Method9 steps

1. 1

   Step 1: Pulse the measured pastry flour, cold cubed butter (250 g) and finely grated zest of one lime in a food processor until sandy.

   Uses 500 g type 00 flour · 250 g butter · 1 lime

2. 2

   Step 2: Add the powdered sugar (150 g) and eggs (110 g) and pulse briefly. Transfer the prepared mixture to the work surface and knead just enough to form a dough. Wrap and refrigerate for 1 hour.

   Chill pastry dough · 60 minUses 150 g powdered sugar · 110 g eggs · 500 g flour 250 g cold butter and zest of one lime pulsed until sandy

3. 3

   Step 3: Meanwhile, soak the sheet gelatin (5 g) in separate cold water until soft. Whisk the rice flour (30 g) and the 80 g cream sugar together in a saucepan, then gradually whisk in the coconut milk (600 g) until smooth.

   Uses 600 g coconut milk · 80 g sugar · 30 g rice flour · 5 g sheet gelatin · separate cold water for soaking sheet gelatin

4. 4

   Step 4: Cook the prepared coconut mixture gently for about 10 minutes, stirring constantly until thickened. If it starts boiling, move the pan off the heat. Turn off the heat, squeeze excess water from the softened gelatin and stir it into the warm cream until fully dissolved.

   Gently thicken coconut cream · 10 minUses 5 g sheet gelatin softened in separate cold water · 600 g coconut milk 80 g sugar 30 g rice flour whisked smooth

5. 5

   Step 5: Transfer the prepared cream to a bowl, cover directly on its surface and refrigerate for at least 1 hour until cold. After its 1-hour rest, roll the chilled pastry to about 5 mm thick on a surface dusted with separate extra flour.

   Chill coconut cream at least 1 hour · 60 minUses separate extra flour for dusting surface and tart pan · shortcrust with 150 g powdered sugar 110 g eggs chilled 1 hour · cream gently thickened 10 minutes with drained gelatin dissolved off heat

6. 6

   Step 6: Grease and flour a 27 cm removable-base tart pan with separate extra butter and flour. Line with the prepared rolled pastry, trim excess and prick the base. Cover with parchment and ceramic pie weights. Blind bake at 170°C (338°F) for 20 minutes.

   Blind bake tart · 20 minUses separate extra flour for dusting surface and tart pan · separate extra butter for greasing tart pan · chilled lime pastry rolled to 5 mm thickness

7. 7

   Step 7: Remove the parchment and weights from the blind-baked shell. Bake for another 10 minutes at 180°C (356°F), then cool the shell completely.

   Bake tart base · 10 minUses 27 cm shell baked 170°C 20 minutes under parchment and weights

8. 8

   Step 8: Cut the measured cleaned pineapple (100 g) into triangles, papaya (100 g) into cubes, fresh coconut (25 g) into thin slices and mango (150 g) into strips. Put the cold coconut cream in a piping bag and pipe into the completely cooled tart shell.

   Uses 150 g mango · 100 g papaya · 100 g pineapple · 25 g fresh coconut · shell finished 180°C 10 minutes then cooled completely · coconut cream refrigerated at least 1 hour and cold

9. 9

   Step 9: Arrange the prepared cut fruit over the cream with the raspberries (25 g) and a few mint (to taste) leaves. Use the back of a teaspoon to shape the cream gently, then serve.

   Uses 25 g raspberries · Mint to taste · 150 g mango strips 100 g papaya cubes 100 g pineapple triangles 25 g coconut thin slices · cooled shell piped with cold coconut cream