This tropical tart features crisp pastry shells filled with bright fuit flavors inspired by tropical ingredients. The combination of sweet fruit and flaky crust creates a simple but satisfying dessert. These tarts offer a fresh and colorful way to finish a meal.
Ingredients
Coconut Pastry Cream
- 1/2 cup cornstarch
- 2/5 cup soy milk
- 1 3/4 cup coconut milk
- 1/2 cup caster sugar
- 2 teaspoons vanilla extract
- 1/4 cup butter
Coconut Pastry
- 1 2/3 cup all-purpose flour
- 1 ounce coconut flour
- 1/3 cup icing sugar
- 1/4 teaspoon salt
- 1/2 cup butter (diced)
- 4 tablespoon ice water
Toppings
- 1 large mango (diced)
- 1/2 small pineapple (diced)
- 3 kiwis (peeled and sliced)
- 2 passion fruit
- Handfull of raspberries
Instructions
Pastry Cream
- Place the cornstarch in a pan and gradually whisk in the soy milk followed by the coconut milk, sugar and vanilla extract.
- Place the pan over a low-medium heat and stir constantly until it comes up to a boil and thickens. Once it starts to thicken, whisk it vigorously for about a minute, making sure that you scrape the edges of the pan. When you stop for a few seconds, a few big bubbles should rise to the surface and pop.
- Remove from the heat, add the butter and stir until melted and fully combined. Pour into a bowl, and cover. Refrigerate until cold.
Coconut Pastry
- In a food processor blitz the plain flour, coconut flour, icing sugar, salt and butter until it resembles sand. With the motor running gradually add the ice water until it comes together into a ball. Shape the pastry into a disc, wrap in cling film and chill in the refrigerator for at least an hour.
- Roll out the chilled pastry thinly on a lightly floured surface and use to line a 10in tart tin, trim off the excess, prick the base with a fork and place the pastry case in the freezer for 15 minutes while you pre-heat the oven to 350F.
- Line the tart case with greaseproof paper or a double layer of clingfilm, going right into the corners, edges and up the sides then fill with baking beans or dried rice making sure that the sides are propped up.
- Bake for about 25 minutes then remove the paper and beans, reduce the oven temperature to 325F and return the tart case to the oven for about 15 minutes more, or until golden and crisp. If the edges start to brown before the middle is done then you can cover them with strips of tin foil.
- Remove from the oven and leave to cool for 10 minutes then remove the tart case from the tin, transfer to a wire rack and leave to cool completely. If you are making the case the day before serving the tart then keep in an airtight container once cool.
Assemble
- Give the pastry cream a good whisk until it becomes smooth and creamy again.
- Place the tart case on a serving platter. Spread the pastry cream evenly over the tart base. Scatter over the mango, pineapple and kiwi then drizzle with the passion fruit. Top with fresh raspberries.