| | Mango and pineapple tart
Mango and pineapple tart
Mango and pineapple tart 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. To make the pastry dough, sift the flour and icing sugar into a large bowl. Using your fingers, work the butter into the flour mixture until it resembles coarse breadcrumbs. Make a well in the centre. Add the egg vanilla and salt, and using a fork, mix until the dough comes together. Alternatively, place the flour, sugar and butter into a food processor, and using the pulse button, process in short bursts for the same result. Add the egg, vanilla, and salt and process in short bursts again until the dough comes together. Gather the dough, shape it into a disc, and wrap it in plastic wrap. Refrigerate for 1 hour, or until firm.
  2. Place the dough between two sheets of baking paper and roll it out until it is about 2mm-thick. Trim to a 30cm disc. Transfer to a baking tray. Freeze for about 5 minutes, or just until firm.
  3. Lightly butter a 24cm tart pan with softened butter. Remove the pastry from the baking paper and drape it over the prepared tart pan. Gently press the pastry into the pan, leaving about a 1cm overhang. Place the pan on a baking tray and freeze for 30 minutes.
  4. Place an oven rack in the centre of the oven. Preheat the oven to 180°C (160°C fan-forced). Line the pastry with baking paper and fill with enough baking beads or dried beans to cover the bottom and side of the crust. Bake for 10 minutes. Remove the paper and beads. Using a sharp knife, trim the overhanging pastry. Bake for 15 to 20 minutes, or until golden. Set aside to cool completely.
  5. Meanwhile, to make the pastry cream, in a medium heavy saucepan, bring the milk, cream, and 4 1/2 tbs of the sugar to a simmer over medium heat, stirring occasionally. In a large bowl, whisk the yolks, remaining sugar and salt for about 30 seconds, or until creamy. Whisk in the cornflour for 1 minute, or until pale yellow and thick. Gradually whisk in the simmering milk mixture. Return the mixture to the clean saucepan. Whisk over medium heat for about 1 minute, or until a few bubbles burst on the surface and the mixture is thick and glossy. Remove from the heat and whisk in the butter and vanilla. Strain through a fine-mesh sieve into a shallow container. Press a sheet of plastic wrap directly on the surface of the pastry cream to cover completely. Refrigerate for 2 hours, or until cold.
  6. To make the passionfruit syrup, in a small saucepan, bring the water and sugar to a boil over medium heat. Reduce the heat to a medium-low. Simmer for 4 minutes, or until the syrup thickens and reduces. Refrigerate for 20 minutes to cool. Stir in the passionfruit juice. Refrigerate until needed.
  7. Remove the pastry shell from the pan. Spread the pastry cream over the bottom of the pastry. Lightly drizzle about 2 tbs of the passionfruit syrup over the pastry cream. Starting along the crust, arrange the pineapple and mango alternately in a tight circular pattern over the pastry cream to cover and form a flower petal pattern. Brush the fruit with more of the passionfruit syrup and serve.
Time for preparing:
45 min.


  • 1 1/2 cups plain flour
  • 1/2 cup pure icing sugar
  • 85g cold unsalted butter, cut into 1cm cubes, plus softened butter to coat the pan
  • 1 large egg, beaten
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Pastry cream
  • 1 cup full cream milk
  • 300ml thickened cream
  • 1/2 cup caster sugar, divided
  • 5 large egg yolks
  • 1/4 teaspoon sea salt flakes
  • 2 1/2 tablespoons cornflour
  • 60g unsalted butter, cut into 1cm cubes
  • 1 1/2 teaspoons vanilla bean paste or vanilla extract
  • Passionfruit syrup
  • 1/4 cup water
  • 1/4 cup caster sugar
  • 1 1/2 tablespoons 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