Additional Ingredients

To make the creme mousseline

6	Egg Yolk
100 grams	Golden Caster Sugar (Billington's)
25 grams	Cornflour
25 grams	Cornflour
1 tsp	Vanilla Bean Paste (Nielsen-Massey)
350 ml	Milk
200 grams	Unsalted Butter (soft)
1 tbsp	Dark Rum

Further Additional Ingredients

Preparation of the fruits

2 tbsp	Dark Rum
2	Queen's Pineapple
2	Papayas
1	Lime
2 tbsp	Desiccated Coconut
100 grams	Light Muscovado Sugar (Billington's)
100 grams	Raspberries
6	Strawberries
1	Redcurrants (punnet)

How to make Exotic Fruit Tart

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1. Preheat the oven to 180°C/160°C fan/350°F/Mark 4.
2. Sift the flour and sugar into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar.
3. Lightly beat the egg yolk with 2 tbsp. cold water and 2 tsp of vanilla extract. Add to the flour mixture and mix in with the tip of your finger. Gather together and add the chopped mint to make a soft dough.
4. Wrap in cling film and chill for one hour before rolling out.
5. TOP TIP: If you are not very good at rolling pastry and lining flan rings… roll the pastry on a sheet of cling film lightly dusted with flour. Just lift the film and turn over the ring. Press down and gently remove the film – Voila!
6. For blind baking: Line the pastry case with greaseproof paper and fill to the top with ceramic baking beans, as they conduct more heat, and cook until pastry is golden brown.
7. Remove the beans and put back in the oven for 20 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.
8. To make the Crème mousseline: 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.
9. Pour this mixture back in the saucepan and bring to the boil again without stopping stirring. Off the heat, melt half of the butter in to the cream. Turn over in a bowl, cover with Clingfilm and allow to cool down.
10. When cold place the cream in a mixer and whisk in the rest of the butter adding 1 tbsp. of dark rum as you do so.
11. To prepare the fruit roast large chunks of the peeled baby pineapple into the preheated oven. Rub the chunks in muscovado, then in the desiccated coconut and dark rum. Roast for 20mins until golden.
12. Cut the papaya in long chunky pieces and rub them with lime juice. Cut the strawberries in half.
13. To build the tart: Place the tart on the serving dish. Push inside the sponge disc and sprinkle with the coconut liquor. Spread on the cream mousseline with a palette knife. Brush each fruit with the hot sieved apricot jam and place them on the cream in an exotic way. Finally grate a little of fresh nutmeg on the top.

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