How awesome would it be if there was a dessert that was mouth-wateringly delicious, healthy, and guilt-free? Well, we’re here to tell you that there is and there’s more good news: we’re going to teach you how to make it in this article!
A tropical fruit tart puts a bunch of awesome high-nutrient fruit into a traditional French tart. The result is way more satisfying and decadent than the sum of its parts.
We just know you’re going to love this fruit tart recipe and can’t wait to share it, so let’s jump right into the action.
Let’s briefly cover what a tart is supposed to be, and that will give you an idea of what to focus on when you’re making it. A tart consists of a simple pastry base and a filling. You can think of it as a pie with no top, but tarts tend to be much lighter than pies in every sense. The pasty base is thinner and more crumbly, the filling is less dense, and it’s often topped with whole fruit or sliced fruit.
Every fruit tart recipe is different, but they all have those three components. Generally speaking, you want to make sure all the components work well with each other, adding or removing ingredients to arrive at complementary flavors and textures throughout.
At the end of this article, you’ll find a few tips and tricks to make the most of your fruit tart.
You can probably guess from the name of this dessert that you’ll need tropical fruit to make it. It’s not too important what tropical fruit you choose, but you’ll want to stick with the tropical theme, so here are some good options to choose from.
They all have their virtues, so pick the ones you like best. You’ll need three types of fruit for this recipe.
Here are the ingredients we’re using:
Once you have all the ingredients for your tropical fruit tart together, the first thing you’ll do is prepare the fruit. Peel and slice the mango into long thin strips and do the same with the papaya. You’ll want to make similarly sized slices of mango and papaya to create an overlapping color wheel in the tart.
Use a melon baller to make small marbles of dragonfruit or cut them into small cubes about half an inch in size if you don’t have a melon baller. Peel the kiwi and slice it thinly to make medallions.
First, beat together the butter and sugar and throw in just a pinch of salt. Mix it together with a hand mixer until it’s smooth and creamy. Add in the eggs and continue to mix; slowly incorporate the flour and then the milk.
Pour the batter into a fluted tart pan to create the crust. If you don’t have a fluted pie pan, we’ll share a recipe for a different crust you can make in a regular pie pan. Bake the crust in the oven for about 20 to 25 minutes at 350 degrees or until golden brown.
Remove the fruit tart cake crust and set aside.
Take some of your quince jelly and heat it until it’s just a little melted but nowhere near caramelized. Then, mix in about an ounce with the coconut-flavored yogurt and pour it into the pie crust and transfer to the refrigerator.
Let it set for about 30 minutes, and then arrange your sliced fruit in a decorative pattern on the coconut yogurt. Use your best judgment to make sure the fruit is evenly divided on the tart and presents a nice contrast of colors.
Finally, heat the rest of the quince jelly and dilute it with about two tablespoons of water. Use a pastry brush to glaze the fruit with the jelly sauce after it cools to room temperature.
Serve immediately.
That basic recipe is really the first and last one you’ll need to always make a delicious tart. But, you’ll probably want to keep things interesting by mixing up a few things, so here are a few alternatives and tips to make it perfect every time.
If you don’t have a fluted pan for your fruit tart cake, use a regular pie crust pan and make a classic tart dough with:
Bake the crust at 375℉ for 20 minutes.
You can also use the same ingredients to make mini tarts instead of one big tart. Instead of a large pan, you’ll need small tart rings, and you’ll want to slice the fruit a bit smaller to arrange neatly on each tiny tart.
Hopefully, this tart recipe hits all the right notes for you. But keep in mind that it takes a bit of skill to get the crust right, and you may have to try it several times if you’re new to tart-making.
Do you want to try the real deal? Of course, you do.
Don’t wait; reserve a table at Stubborn Seed right now, and you can dig into our fantastic tart any time you want. Delicious pastry cream made with real vanilla beans and banana passion fruit sorbet—need we say more?
What fruit combination will you try for your next tropical tart? We always love hearing about new and innovative recipes so share yours in the comments below!
