Tarte Fruits Exotiques Recipe

Ever get that tropical craving where you just want to transport yourself to a beach with a fruity cocktail in hand? Well, this exotic fruit tart is basically that vacation, but in dessert form. 🌴✨ Let’s dive into a slice of paradise!

Indulging in my Tarte Fruits Exotiques is like taking a tropical escape right in your kitchen. I adore how the creamy coconut milk blends seamlessly with the richness of heavy cream and granulated sugar, creating a velvety base.

Topped with vibrant pineapple, mango, and kiwi, it’s a nutritional paradise bursting with vitamins. Garnished with fresh mint leaves, this tart is a refreshing dessert that balances sweetness with a hint of tang from passion fruit.

Tarte Fruits Exotiques Recipe Ingredients

• Coconut Milk: Adds a creamy texture and tropical flavor, rich in healthy fats.
• Mango: Provides natural sweetness, abundant in vitamin C and antioxidants.
• Pineapple: Offers a sweet and tangy taste, loaded with vitamins and aids digestion.
• Kiwi: Enhances refreshing flavor, high in fiber, vitamins C and K.
• Passion Fruit Pulp: Delivers a tart yet sweet profile, full of fiber and vitamins.
• Granulated Sugar: Key sweetening agent, balances tartness and flavors.
• Egg Yolks: Thicken the filling and provide a rich texture, source of protein.

Tarte Fruits Exotiques Recipe Ingredient Quantities

• 1 ready-made sweet pastry shell (or homemade if preferred)
• 200 ml coconut milk
• 100 ml heavy cream
• 3 large egg yolks
• 75 g granulated sugar
• 20 g cornstarch
• 1/2 teaspoon vanilla extract
• Pineapple, finely chopped
• Mango, thinly sliced
• Kiwi, peeled and sliced
• Passion fruit pulp
• Starfruit, thinly sliced
• Fresh mint leaves, for garnish
• A pinch of salt

How to Make this Tarte Fruits Exotiques Recipe

1. Preheat your oven to 350°F (175°C). Place the ready-made sweet pastry shell on a baking sheet and bake for 10-12 minutes until golden. Let it cool.

2. In a medium saucepan, heat the coconut milk and heavy cream over medium heat until it starts to steam, but do not boil.

3. In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, and a pinch of salt until well combined and pale.

4. Gradually whisk the hot coconut milk mixture into the egg yolk mixture until smooth.

5. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 5-7 minutes. Remove from heat and stir in the vanilla extract.

6. Pour the coconut cream filling into the cooled pastry shell and smooth the top. Refrigerate for at least 2 hours until set.

7. Once the cream filling has set, arrange the chopped pineapple, sliced mango, kiwi, and starfruit over the tart in a decorative pattern.

8. Spoon the passion fruit pulp evenly over the arranged fruits.

9. Garnish with fresh mint leaves for added color and flavor.

10. Serve the tarte chilled, slicing carefully to maintain the beautiful arrangement of fruits. Enjoy your fresh and exotic dessert!

Tarte Fruits Exotiques Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Medium saucepan
4. Whisk
5. Mixing bowl
6. Measuring cups
7. Measuring spoons
8. Knife
9. Cutting board
10. Spoon or spatula
11. Refrigerator

FAQ

• What type of pastry shell should I use?
  You can use a store-bought sweet pastry shell or make your own for a more homemade touch.
• Can I substitute coconut milk?
  If you don’t have coconut milk, you can use regular milk, but it will slightly alter the tropical flavor of the tart.
• How do I prevent lumps when adding cornstarch?
  To prevent lumps, mix the cornstarch with a small amount of cold water before adding it to the warm mixture.
• What is the role of heavy cream in the recipe?
  Heavy cream adds richness and a smooth texture to the custard filling.
• Can I use other fruits?
  Yes, you can substitute or add other tropical fruits like papaya or lychee to customize the tart.
• How far in advance can I make this tart?
  You can prepare the tart a day in advance, as the flavors will meld beautifully overnight.
• How do I store leftovers?
  Store any leftover tart in the refrigerator, covered with plastic wrap, to keep it fresh for up to 2 days.

Tarte Fruits Exotiques Recipe Substitutions and Variations

• 1 ready-made sweet pastry shell can be substituted with a graham cracker crust for a different texture.
• 200 ml coconut milk can be replaced with almond milk for a lighter taste.
• 75 g granulated sugar can be swapped for 75 g of honey for a more natural sweetness.
• Pineapple, finely chopped, can be substituted with finely chopped papaya for a different tropical flavor.
• Starfruit, thinly sliced, can be replaced by thinly sliced dragon fruit for a unique visual appeal.

Pro Tips

1. Blind Bake for Crispiness To prevent the pastry shell from becoming soggy, you can blind bake it. Place parchment paper over the pastry and fill it with baking beans or rice to weigh it down, then bake. This ensures a crisp, flaky crust.

2. Chill the Coconut Filling Quickly After cooking the coconut cream filling, spread it thinly on a baking tray to cool faster before pouring it into the pastry shell. This speeds up the cooling process, helping it set quicker in the refrigerator.

3. Maximize Fruit Flavor For extra flavor, you can macerate the fruits. Toss the pineapple, mango, and kiwi with a bit of sugar and a squeeze of lime juice and let them sit for about 15 minutes before arranging them on the tart.

4. Prevent Clumping with Cornstarch When mixing cornstarch with the egg yolks and sugar, ensure there are no lumps by sifting the cornstarch first. This will give you a smoother filling.

5. Enhance with Coconut Flakes For added texture and coconut flavor, sprinkle toasted coconut flakes on top of the tart just before serving. Toast them lightly in a pan or oven until golden brown.