Tropical Fruit Tart Recipe
Tropical Fruit Tart Recipe
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.
A Basic Overview of Fruit Tarts
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.Tropical 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.- Mango
- Papaya
- Kiwi
- Pineapple
- Dragonfruit
- Star fruit
- Lychee
- Banana
- 5 oz of butter (about a stick and a quarter)
- ½ cup of sugar
- 3 eggs
- A cup of flour
- 1 ½ tbsp baking powder
- 4 kiwi
- ½ papaya
- 1 mango
- 2 dragonfruit
- 5 oz coconut yogurt
- ½ cup milk
- 4 oz quince or guava jelly
Putting Together The Fruit Tart Recipe
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.Fresh Fruit Tart Tips and Tricks
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:- 1 egg
- 1 cup of flour
- ½ cup butter
- ½ powdered sugar
- If you don't have time to make a tart the day when you're planning on serving it, make it up to a few days in advance. Coat it generously with the quince glaze and put it in a sealed container in the refrigerator. Serve chilled.
- If you want to extend the life of your tart but you don't want to refrigerate it, glace the entire tart instead of only the fruit. The glaze will protect the crust and keep it from getting soggy and chewy.
- If the coconut yogurt is too neutral for your taste, you can use powdered sugar to sweeten it. If you do so, leave it in the refrigerator a little longer to set before you start arranging the fruit.
- It's a good idea to slice the fruit well ahead of assembling the fruit tart recipe. That will give the fruit time to dry out just a tad and avoid watering down your yogurt filling.
- Homemade crust is challenging to get right, and there's nothing wrong with store-bought options. You can either buy a complete crust or buy puff pastry and use it to make a pie crust blank following the instructions on the package.
- If you have leftover fruit, freeze it! You can use it for a smoothie at some other time. Alternatively, serve it along with the tart as a fruit salad with a squeeze of fresh lemon juice.