Mango, passionfruit & coconut tart
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30cm tart | Serves 10–12
Mango & Passionfruit Curd
200g kesar mango pulp
120g passionfruit juice
100g caster sugar
5 egg yolks + 2 whole eggs
1 tsp cornflour
100g butter
→ Whisk all (except butter), cook gently to 82°C.
→ Off heat: whisk in butter, strain.
→ Pour into baked tart shell.
→ Bake 140°C (fan) for 7–10 mins until just set. Chill 3+ hrs.
Coconut Cream Topping
300g coconut cream
250g double cream
200g white choc
2g powdered gelatin
→ Bloom gelatin. Heat 150g coconut cream + all double cream, melt choc.
→ Stir in gelatin, then cold coconut cream. Chill overnight.
→ Whip to medium peaks, pipe to cover tart.
Tart Shell
Use sweet shortcrust. Blind bake till golden. Cool fully before filling.
To finish:
Lime zest, passionfruit pulp, toasted coconut
→ Serve chilled. Slices clean, travels well, pipes like a dream.