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An exotic fruit tart with pineapple, strawberries and redcurrants. Tried & Tested

Exotic fruit tart

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A selection of exotic and delicious fruit help to make these tarts a great dinner party dessert. This recipe was featured on the second series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:medium

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Ingredients

For the base

  • 230g 8⅛ oz Plain white flour (we use Allinson) Plain white flour
  • 110g 4 oz Butter (unsalted)
  • 50g 1⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 2 2 Egg yolk(s) (free range)
  • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • Mint leaves one bunch, freshly chopped
  • 150g 5⅜ oz White chocolate
  • 2tbsp 2tbsp Dessicated coconut
  • 2tbsp 2tbsp Water cold

For the creme mousseline

  • 6 6 Egg yolk(s) (free range)
  • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 25g 1 oz Cornflour
  • 1tsp 1tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  • 350ml 11⅞ fl oz Milk (whole)
  • 200g 7⅛ oz Butter (unsalted) soft
  • 1tbsp 1tbsp Dark rum

For the fruit topping

  • 2tbsp 2tbsp Dark rum
  • 1 1 Pineapple
  • 2 2 Papaya(s)
  • 1 1 Lime(s)
  • 2tbsp 2tbsp Dessicated coconut
  • 100g 3½ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 100g 3½ oz Raspberries
  • 6 6 Strawberries
  • 100g 3½ oz Redcurrants

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C gas mark 4).  Sift the flour and sugar into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs.

    Ingredients for this step

    • 230g 8⅛ oz Plain white flour (we use Allinson) Plain white flour
    • 50g 1⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 110g 4 oz Butter (unsalted) soft
  2. Classic mode Step 2

    Lightly beat the egg yolk with cold water and vanilla extract. Add this to the flour mixture and stir. Gather together and add the chopped mint to make a soft dough. Wrap in cling film and chill for one hour before rolling out.

    Ingredients for this step

    • 6 6 Egg yolk(s) (free range)
    • 2tbsp 2tbsp Water cold
    • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • Mint leaves one bunch, freshly chopped
  3. Classic mode Step 3

    Line an 8 1/2 inch cake tin with greaseproof paper. Roll the pastry on a sheet of cling film lightly dusted with flour, lift the film and turn out into the tin. Fill to the top with ceramic baking beans and cook for ten minutes.

  4. Classic mode Step 4

    Remove the beans and put back in the oven for ten minutes to dry out the base. When cold paint the inside with melted white chocolate. Brush all-round the edges before the chocolate sets with some roasted desiccated coconut.

    Ingredients for this step

    • 150g 5⅜ oz White chocolate
    • 2tbsp 2tbsp Dessicated coconut
  5. Classic mode Step 5

    In a saucepan heat up the milk and vanilla and bring to the boil. In a separate bowl whisk the yolks and sugar together until pale then add the cornflower. Pour the hot milk over the egg mixture and stir well.

    Ingredients for this step

    • 350ml 11⅞ fl oz Milk (whole)
    • 1tsp 1tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
    • 6 6 Egg yolk(s) (free range)
    • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 25g 1 oz Cornflour
  6. Classic mode Step 6

    Pour this mixture back in the saucepan and bring to the boil, stirring continuously. Remove from the heat and then add half of the butter and stir until melted. Place in a bowl, cover with cling film and allow to cool down.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted) soft
  7. Classic mode Step 7

    When cold, whisk in the rest of the butter adding the dark rum as you do so.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted) soft
    • 1tbsp 1tbsp Dark rum
  8. Classic mode Step 8

    To prepare the fruit cut the pineapple into large chunks. Rub the chunks in muscovado, then in the desiccated coconut and dark rum. Roast for 20 minutes until golden.

    Ingredients for this step

  9. Classic mode Step 9

    Cut the papaya in long chunky pieces and rub them with lime juice. Cut the strawberries in half. To build the tart spread on the creme mousseline with a palette knife. Place all of the fruit on top of the creme in an exotic way.

    Ingredients for this step

    • 2 2 Papaya(s)
    • 6 6 Strawberries