| | Pineapple and mango white chocolate tart
Pineapple and mango white chocolate tart
Pineapple and mango white chocolate tart 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 170C/150C fan-forced. Grease a 2cm-deep, 22cm loose-based fluted tart pan.
  2. Process biscuits to fine crumbs. Add butter and mixed spice. Process to combine. Press into base and side of prepared pan. Chill until required.
  3. Place chocolate and cream in a small saucepan. Stir over medium heat until smooth, remove from heat. Cool 30 minutes. Whisk in eggs. Pour into prepared pan. Place on oven tray. Bake for 25 to 30 minutes or until just set. Cool completely. Chill 2 hours.
  4. Meanwhile, place passionfruit, sugar and 2 tablespoons water in a small saucepan. Stir over low heat until sugar dissolves. Bring to a simmer on medium heat. Simmer for 2 to 3 minutes or until thickens slightly. Cool completely.
  5. Form mango slices into rosettes. Place pineapple wedges on tart to form petals. Top with mango rosettes. Drizzle with passionfruit syrup. Sprinkle with mint. Serve.
Time for preparing:
25 min.


  • 250g gingernut biscuits
  • 80g butter, melted
  • 1/4 teaspoon mixed spice
  • 2 x 100g blocks Coles white chocolate with vanilla, chopped
  • 300ml thickened cream
  • 2 eggs, lightly beaten
  • 1/2 cup fresh passionfruit pulp
  • 1/4 cup caster sugar
  • 2 mangoes, peeled, cut into thin strips
  • 250g pineapple, peeled, cut into small wedges
  • Fresh mint leaves, to serve