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Mango and pineapple tart
Mango and pineapple tart
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Prep Time:
180 minutes
Cook Time:
45 minutes
Total Time:
225 minutes
Delicious summer tart with mango and pineapple petals - ideal for festive Aussie dessert!
Ingredients:
  • 75.00 gm pure icing sugar
  • 85g cold unsalted butter, cut into 1cm cubes, plus softened butter to coat the pan
  • 1.10 gm vanilla extract
  • 0.60 gm salt
  • 257.50 gm full cream milk
  • 300ml thickened cream
  • 107.50 gm caster sugar, divided
  • 5 large egg yolks
  • 0.60 gm sea salt flakes
  • 25.00 gm cornflour
  • 60g unsalted butter, cut into 1cm cubes
  • 1 1/2 tsp vanilla bean paste or vanilla extract
  • 62.50 gm water
  • 53.75 gm caster sugar
  • 31.50 gm passionfruit juice, strained (from about 2 to 3 passionfruits)
  • 2 mangoes, peeled, pitted, cut lengthways into 2mm-thin slices
  • 1/2 ripe pineapple, peeled, halved lengthways, cored and cut crosswise into 2mm-thin slices
Instructions:
  • For the pastry dough, combine sifted flour and icing sugar in a large bowl. Rub butter into the mixture until it resembles breadcrumbs. Create a well in the center and add egg, vanilla, and salt. Mix with a fork until dough forms. Alternatively, use a food processor by pulsing flour, sugar, and butter. Add egg, vanilla, and salt and pulse until dough forms. Shape dough into a disc, wrap in plastic wrap, and refrigerate for 1 hour until firm.
  • Sandwich the dough between two sheets of parchment paper and use a rolling pin to flatten it to a 2mm thickness. Trim it into a 30cm disc shape, then place it on a baking tray. Pop it in the freezer for around 5 minutes, or until it becomes firm.
  • Butter a 24cm tart pan and line it with the pastry, gently pressing it in and leaving a 1cm overhang. Freeze on a tray for 30 minutes before using.
  • Position the oven rack in the center and preheat the oven to 180°C (160°C fan-forced). Line the pastry with baking paper and weight with baking beads or dried beans. Bake for 10 minutes, then remove paper and beads. Trim the excess pastry, and bake for 15 to 20 minutes until golden. Let it cool completely before using.
  • To make the pastry cream, gently heat milk, cream, and 4 1/2 tablespoons of sugar in a saucepan until simmering. In a bowl, whisk egg yolks, remaining sugar, and salt until creamy. Add cornflour and whisk until pale yellow and thick. Slowly whisk in the hot milk mixture. Return to saucepan, whisk over medium heat until thick and glossy. Remove from heat, stir in butter and vanilla. Strain into a container, cover surface with plastic wrap, and chill for 2 hours.
  • To create the tangy passionfruit syrup, combine water and sugar in a small saucepan and bring to a boil over medium heat. Simmer on medium-low for 4 minutes until the syrup thickens. Chill for 20 minutes, then mix in the passionfruit juice. Refrigerate until ready to use.
  • Take out the pastry shell. Evenly spread the pastry cream on the bottom. Gently drizzle 2 tablespoons of the passionfruit syrup. Arrange pineapple and mango alternately in a circle to cover the cream in a flower petal design, starting at the crust. Brush the fruit with more passionfruit syrup before serving.

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