Simple recipes have the biggest success among pastry shop clients! Easily recognizable taste and texture catch the eye and invite you to taste it. Meet our recipe of Exotic tart and feel the attractive power of basic and easy-to-make pastries!
Preparation time – 32 hours 24 minutes
Active time – 2 hours 25 minutes
Сalories – 361 calories per 100 g
Exotic tart by Aleksandr Trofimenkov is a special summer treat for tropic flavor fans! The combination of crunchy texture, juicy tropic fillings and creamy coconut ganache make this recipe for a fruit tart exceptional and extremely delicious.
Usually, the fruit tarts consist of a shortbread shell and a filling. But today Aleksandr Trofimenkov, the brand chef of KICA Academy will replace the traditional shortbread shell with the shortbread flower which is then filled with the crunchy layer, the almond sponge, the coconut whipped ganache and mango and passionfruit confit.
During the preparation you will learn:
- Make a gelatine mass
- Prepare a Coconut whipped ganache
- Make a mango and passionfruit confit
- Prepare a Viennese shortbread
- Make a chrunchy layer
- Assemble and decorate the tart
The chef will start the preparation of the fruit tart recipe with the baking of a Viennese shortbread tart base. The pipable texture of the dough allows you to make eye-catching tarts with different shapes and piping styles. At the same time, the dough will bring additional crunchiness and almond flavor. The next step of the fruit tarts recipe is filling the base with a crunchy layer. A mix of waffle crumbs, chocolate, coconut, and almonds creates a thin layer of extremely crunchy texture.
Then the tart fruit recipe goes to making a moist almond sponge, with a rich texture and flavorful nut aroma. Such a sponge is perfect for tart filling as it is super flat and even. It perfectly complements the crunchiness of the base and combines with an exotic flavor.
After that, we will add exotic nites to our fruit tarts recipe and make mango and passion fruit confit. The vibrant color of the confit will catch the eye and seduce you to try a piece of this tropical delicacy.
To compliment the exotic flavor, the chef will pipe beautiful domes of coconut ganache. A light and airy texture with a rich coconut aroma will be both a delicious filling and attractive decor for our fruit tart recipe.
As a final touch Chef decorates the tart with fruit and coconut curls.
Let’s start the preparation! Follow the recipe and get to know how to make delicious fruit tart!
Gelatine mass
| Total weight: ~ 21 g | 100% |
| 3 g of powdered gelatine 200 Bloom | 14% |
| 18 g of cold water | 86% |
- Pour the powdered gelatine into a clean container and add cold water. Gently stir with the whisk.
- Put the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom.
- Then take the mass out of the fridge and melt it. Remove the foam that might have formed with a sieve if necessary.
This tart looks extremely festive but at the same time recipes for a fruit tart require only basic pastry tools to make it.
- Put the mass back into the fridge so that it sets completely. Then cut it into cubes with scissors for more convenient weighing and work. The ratio of gelatine and water is always 1:6. We take one part of gelatine and 6 parts of water.
- You may make the gelatine mass in advance and store it in the fridge for 2 days.
TIP: If you use the gelatine leaves, take the same amount of them as the gelatine in grams and soak them in cold water. The gelatine leaves will absorb the right amount of water they need. Then squeeze them out and use them as it is said.
Coconut whipped ganache
| Total weight: ~ 551 g | 100% |
| 135 g of white chocolate 33% | 25% |
| 230 g of coconut puree | 41% |
| 150 g of whipping cream 35% | 27% |
| 15 g of glucose syrup | 3% |
| 21 g of gelatine mass | 4% |
- Pour the coconut puree in a saucepan. Add the glucose syrup and gelatine mass and start to warm it up to 60 °C / 140 °F. Do not boil the puree so as not to lose the coconut flavor.
- Remove this mixture off the heat, pour over the chocolate and emulsify with a hand blender to obtain a shiny, smooth and completely liquid mixture.
- Add the cold whipping cream and mix with a spatula just to combine all the ingredients.
- Pour the ganache into a separate bowl, cover it with plastic wrap touching the surface and put in the fridge for 12 hours, better overnight.
- Whip to a light and stable texture before using.
Mango and passionfruit confit
| Total weight: ~ 240 g | 100% |
| 111 g of passion fruit puree | 46% |
| 87 g of mango puree | 36% |
| 40 g of sugar | 17% |
| 2.5 g of pectin NH | 1% |
- Put the purees in the saucepan and start warming them up to 25-30 °C / 77-86 °F. The temperature has to be not more than 40 °C / 104 °F.
- Mix the pectin with the sugar and gradually add to the puree, constantly stirring. Bring everything to a boil and let the mixture boil for 10 seconds.
- Remove it from the heat, transfer into a clean mixing bowl and cover with plastic wrap touching the surface.
- Put the confit in the fridge for 3-4 hours to cool down and set completely.
- Mix with whisk or spatula before using.
Egg wash
| Total weight: ~ 200 g | 100% |
| 150 g of egg yolks | 75% |
| 50 g of whipping cream | 25% |
Viennese shortbread
| Total weight: ~ 507 g | 100% |
| 160 g of butter 82% | 32% |
| 1.5 g of sea salt | <1% |
| 75 g of icing sugar | 15% |
| 200 g of all-purpose flour | 39% |
| 20 g of cornstarch | 4% |
| 50 g of egg whites | 10% |
- Draw 2 circles of 18 cm in diameter on a sheet of parchment paper.
- Put the butter, icing sugar and sea salt in a mixer bowl and start whipping with a whisk attachment at low speed first, gradually increasing the speed to maximum, till a light texture and pale color.
- Gradually add the egg whites and mix at low speed until combined.
- Then add the sifted flour and the cornstarch and mix well with a spatula.
- Transfer the dough to a piping bag with a round tip d=14 mm.
- Using a stencil with 2 drawn circles, pipe petals to create the borders of the tart. Pipe the petals close to each other so they stick well and don’t fall apart after baking.
- Then pipe a line of the shortbread along the petals inside the tart shell for better stability of the shortbread base.
- Bake the tart at 150 °C / 302 °F for 10-15 minutes to a golden color.
- Leave to cool down for 5-10 minutes.
- Mix the egg yolks and the whipping cream and apply the egg wash mixture on the shortbread. You can do it either using a spray gun or a soft pastry brush.
- Put the tarts back in the oven at 150 °C / 302 °F for another 5 minutes.
- Cool the tarts down at room temperature.
Almond sponge
| Total weight: ~ 707 g | 100% |
| 270 g of marzipan 60% | 38% |
| 180 g of whole eggs | 25% |
| 90 g of sunflower oil | 13% |
| 25 g of cornstarch | 3% |
| 110 g of egg whites | 16% |
| 30 g of sugar | 4% |
| 2 g of sea salt | <1% |
- Put the marzipan, eggs and sea salt in the food processor and process at low speed first, and then increase the speed gradually to create a very smooth and homogenous texture.
- Then add oil and cornstarch and mix them at medium speed just until combined.
- Meanwhile, put the egg whites and the sugar all at once in a mixer bowl with a whisk attachment and start whipping at low speed first, increasing the speed gradually, to medium stiff peaks.
- Transfer the mixture from the food processor into a clean mixing bowl and start folding the meringue gradually, in 2 additions, using a spatula.
- Spread the batter evenly in the silicone baking frame 35×35 cm and h=1 cm using a large offset spatula.
- Bake the sponge in the oven preheated to 175 °C / 347 °F for about 10-12 minutes until golden brown.
- Cool it down in the freezer or leave at room temperature and then wrap with cling film and keep in the fridge until using. It can be stored in the fridge for up to 5 days.
- Cut 2 disks of 12 cm in diameter out of the sponge before assembling.
Crunchy layer
| Total weight: ~ 120 g | 100% |
| 67 g of almond butter 56% | 56% |
| 16 g of chocolate Passion fruit Inspiration Valrhona 13% | 13% |
| 24 g of feuilletine 20% | 20% |
| 12 g of dried coconut 10% | 10% |
| 0.2 g of sea salt | <1% |
- Pour the melted at 35-40 °C / 95-104 °F chocolate in the mixing bowl and add the room temperature almond butter. Add the sea salt and mix these ingredients with a spatula.
- Add the dried coconut and feuilletine (wafer crumbs) and mix with a spatula again.
Assembling and decorating the tart
- Baked Viennese shortbread
- Crunchy layer
- Cooled almond sponge
- Stabilized coconut whipped ganache
- Stabilized mango and passionfruit confit
- 20 g of dried coconut
- 6 pcs of fresh raspberries
- 1 pc of fresh mango
- 1 pc of fresh dragon fruit
- 1 pc of coconut with a dark shell
- 1 pc of lime
- Divide the crunchy layer mixture into 2 equal parts and spread it in the center of the baked and cooled tart shells using an offset spatula.
- Put the cooled almond sponge disks on top of the crunchy layer and press well so they stick to it.
- Put the tarts in the fridge for 5-10 minutes until the crunchy layer sets well.
- Prepare the stabilized coconut whipped ganache for assembling: whip it in a mixer bowl with a whisk attachment at low speed first, gradually increasing it to medium high and whip to “soft serve ice cream” texture.
- Using a round tip d=18 mm, pipe domes of whipped ganache around the sponge.
- Then pipe a thin layer of whipped ganache on top of the sponge.
- Mix the mango and passionfruit confit with a spatula and transfer it to the piping bag. Pipe it in the center of the tart, on top of the whipped ganache layer.
- Put the tarts in the fridge for 5-10 minutes to set.
- Pipe the domes with the rest of the whipped ganache on top of the confit.
- Sprinkle the ganache with the dried coconut.
- Using a hot melon baller (Parisian spoon), make several craters in the domes of the whipped ganache and fill these craters with the confit.
- Cut the raspberries in half.
- Peel and cut the mango into large cubes.
- Using a melon baller, scoop balls out of the dragon fruit.
- Decorate the tart with the fruits and grate some lime zest on top.
