adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pineapple and mango white chocolate tart
Pineapple and mango white chocolate tart
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulgent tropical tart with pineapple, mango, and white chocolate - a guaranteed hit!
Ingredients:
  • 250g gingernut biscuits
  • 80g butter, melted
  • 0.63 gm mixed spice
  • 2 x 100g blocks white chocolate with vanilla, chopped
  • 2 eggs, lightly beaten
  • 125.00 ml fresh passionfruit pulp
  • 53.75 gm caster sugar
  • 2 mangoes, peeled, cut into thin strips
  • 250g pineapple, peeled, cut into small wedges
  • Fresh mint leaves, to serve
Instructions:
  • Preheat your oven to 170C/150C fan-forced and generously grease a 2cm-deep, 22cm loose-based fluted tart pan.
  • Pulse biscuits in a food processor until fine crumbs form. Add butter and mixed spice, then pulse until well combined. Press mixture into the base and sides of the pan. Refrigerate until ready to use.
  • In a small saucepan, combine chocolate and cream. Stir over medium heat until smooth, then remove from heat and let it cool for 30 minutes. Whisk in eggs, then pour the mixture into a prepared pan set on an oven tray. Bake for 25 to 30 minutes or until just set. Once baked, allow it to cool completely before chilling for 2 hours.
  • In a small saucepan, combine passionfruit, sugar, and 2 tablespoons of water. Stir over low heat until the sugar is dissolved. Increase the heat to medium and bring to a simmer. Cook for 2 to 3 minutes until slightly thickened. Allow to cool completely.
  • Arrange mango slices into attractive rosette shapes and place pineapple wedges on the tart to create a petal effect. Top with the mango rosettes, drizzle with passionfruit syrup, sprinkle with fresh mint, and serve.

Similar Recipes