Exotic fruit tart

  • Total Time

    1h 5m
    • Prep Time

      45m
    • Bake Time

      20m
  • Serves

    8
  • Skill Level

    Intermediate
  • Dietary Needs

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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.

Method

  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.

  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.

  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. 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.

  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.

  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.

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

  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.

  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.

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