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This tropical treat brings together creamy coconut with tangy mango and passion fruit for a dessert that's both rich and super refreshing. It's a great way to whisk your friends away to paradise without leaving your dining room.
I whipped this up for a summer birthday and now my pals keep asking for it when the weather heats up. That crunchy crust and bold tropical tastes are an instant escape.
Tasty Ingredients
For the sweet crust- Almond flour: 15 g, gives an awesome subtle flavor and texture
- Butter: 70 g, grab some soft, good-quality unsalted butter
- Icing sugar: 42 g, makes it gently sweet and much smoother than regular sugar
- Egg: 27 g, best if it's not cold so it mixes in easy
- Flour T55: 125 g, go for a good brand so the crust's light and crumbly
- Salt: 2 g, makes those sweet notes pop
- Coconut flakes: 25 g, pick unsweetened so you can control how sweet it ends up
- Egg (beaten): 50 g, brings everything together and makes it soft
- Granulated sugar: 50 g, gives structure to the whole thing
- Almond meal: 25 g, adds richness and makes it even softer
- Room-temp butter: 50 g, you want it fluffy so it mixes super smooth
- Sea salt flakes: just a pinch, brightens up every flavor
- Pectin NH: 3 g, firms up the texture so you don't have to cook the fruit for long
- Passion fruit puree: 40 g, brings just enough tartness to balance
- Mango puree: 120 g, make sure it's pure, no extra sugar needed
- White sugar: 30 g, sweetens but doesn't cover those fresh fruity notes
- Whipping cream with mascarpone: 200 g, makes it extra airy and light
- Coconut cream: 70 g, grab one with real coconut bits for more texture
- Heavy cream: 20 g with at least 30% fat
- Top-notch white chocolate: 70 g, Valrhona Ivoire is a great pick for meltiness
- Gelatin sheet: 1 (2.2 g), helps it hold its shape
- Half a ripe mango: the riper, the better
- Fresh passion fruit: for crunch and that tart kick
- Lime zest from half an organic lime: adds a little citrusy punch
- Coconut shreds: sprinkle for more texture and looks
Step-by-Step Instructions
Sweet pastry base- Shape and bake:
- Line an 18 cm tart ring with the dough, chill again or freeze it until firm. Trim the edges with a sharp knife and bake at 170°C for around 23 minutes till golden and crisp.
- Roll and chill:
- Cover with another sheet of parchment, roll to 3 mm thick, and pop it flat in the fridge for an hour or more so the butter sets up.
- Smash (fraser) method:
- Spread the dough crumbs on parchment and press them flat with your hand three times to smooth them out—but don’t knead. This “fraser” move keeps your crust crumbly.
- Egg time:
- Pour in your lightly beaten egg and mix just till it starts to come together. Don’t work it too much or your crust gets tough.
- Add the butter:
- Drop in your soft butter and blend just till it’s sandy and lumpy, like chunky sand. Be sure not to mix too long, or you'll lose that crumbly texture.
- Start with dry stuff:
- Mix up the flour, icing sugar, almond meal, and salt in a bowl or with a paddle tool if you have one.
- Chill time:
- When it’s done baking, let it cool down all the way then put in the fridge for at least an hour so it sets before you add the fruit mix.
- Bake it off:
- Spoon it over your crust and bake for about 15 minutes at 180°C till the top is lightly gold.
- Add the egg and salt:
- Fold in the beaten egg and sea salt gently with a soft spatula—it should look smooth and creamy.
- Toss in dry stuff:
- Combine almond meal, coconut, and sugar. Mix in your airy butter till you’ve got a nice even paste.
- Let it cool, then pour:
- Give the mix 5 minutes to cool, gently pour over the chilled tart, and stick it back in the fridge or stash separately until you're ready to finish up.
- Boil it up:
- Keep stirring as it heats. Let it bubble for one minute to get that thick, perfect consistency.
- Add thickener:
- Stir the sugar and pectin together in a small bowl, then sprinkle it into the fruity mix and keep whisking so you don’t get lumps.
- Heat the puree:
- Tip mango and passion fruit purees into a saucepan. Let them come to room temperature first for easier cooking.
Making the Coconut Ganache
- Chill overnight:
- Blend in the cold mascarpone cream with an immersion blender. Cover straight on top with plastic wrap and let it rest in the fridge all night.
- Blend hot and cold:
- Stir this warm mix in three parts into the melted chocolate, folding gently to get it glossy and combined.
- Heat both creams:
- Warm the 20 g cream and coconut cream just till steaming, blend in the well-drained gelatin till it dissolves.
- Melt chocolate:
- Chop your white chocolate and melt it in the microwave for 30 seconds at a time. Give it a stir every round so it doesn't scorch.
- Soak the gelatin:
- Drop the sheet into a bowl of cold water for 5 minutes until it's soft as jelly.
- Get it cold:
- Chill the tart for an hour before slicing so the flavors can really blend together.
- Finishing touches:
- Finely cut up your mango half and arrange on top, spoon over passion fruit seeds and pulp, grate on some lime zest, and dust with coconut for crunch and zing.
- Pipe it out:
- Scoop the ganache into a piping bag fitted with a 20 mm round tip. Pipe all around in a spiral, starting at the center.
- Whip that ganache:
- Beat it with an electric whisk till soft peaks form and the cream holds a shape on your whisk—don’t overwhip!
How to Store and Keep Fresh
Pop this tart (covered) in the fridge and it'll stay fab for two to three days. Take it out about 15 minutes before eating so the flavor shines through. Fresh fruit might brown a little after a day, but it still tastes great. If you wanna prep ahead, go all the way up to the whipped ganache, then add the fruit just before serving.
Make It Yours
If finding fresh passion fruit is a pain, just stick to puree for the jam part. Want it not so sweet? Cut back the sugar in the fruity layer—the rest can stay the same. Pineapple's a great swap for mango if you’re feeling adventurous. And in cooler months, try yuzu or tangerine—they play really well with coconut.
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Tropical Roots
These flavors come straight from tropical island kitchens, where coconut pops up in pretty much every kind of dish. Mango and passion fruit are a classic mix in places like Reunion Island and Thailand where they love that combo of sweet and tang. In French baking, mixing these takes old-school skills and gives them a cool, exotic twist—proof that great food always borrows from everywhere.
Pro Tips
- Always go for smashing the dough instead of kneading so you get a flaky, melt-in-your-mouth crust
- Make sure every ganache ingredient is well chilled before whipping for a really airy finish
- For perfect slices, dip your knife in hot water then wipe it clean before cutting—no sticking
Frequently Asked Questions
- → What fresh fruits are best for topping?
Top it with half a sliced mango, some passion fruit, and a sprinkle of shredded coconut for a refreshing tropical vibe.
- → Can I make the ganache ahead of time?
Absolutely, prepare the whipped ganache the day before and let it chill in the fridge—it’ll have the perfect texture for assembling later.
- → How do I get a crispy tart crust?
Chill the dough after rolling it out and before baking. Also, handle the dough gently to avoid overworking it.
- → What’s the right way to whip the ganache?
Use an electric whisk to whip the ganache until it’s lightly structured and holds soft peaks. Don’t overdo it—it’ll firm up as it chills in the fridge.
- → Can I substitute the passion fruit purée?
Sure, swap it out for equally tangy options like yuzu or lemon purée for a different tangy twist.