Tropical geometric tart
Serves: 10-12
Prep time: 1 hr Total time: 
Recipe photograph by Martin Poole
Tropical geometric tart
This rich no-cook tart, filled with a tangy pineapple and lime curd, is deceptively easy to make. Let your creativity flow when preparing the fruit for the topping
Serves: 10-12
Prep time: 1 hr Total time: 
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Nutritional information (per serving)
Calories
566Kcal
Fat
40gr
Saturates
18gr
Carbs
38gr
Sugars
33gr
Fibre
6gr
Protein
11gr
Salt
0.15gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
For the filling
- 1 x 432g tin pineapple in natural juice
- 4 limes
- 100g caster sugar
- 200g unsalted butter, at room temperature
- 2 sheets of leaf gelatine
- 4 large egg yolks, plus 4 whole large eggs
For the tart case
- 100g desiccated coconut
- 100g ground almonds
- 100g walnuts
- 50g porridge oats - use gluten-free oats if required
- 200g pack Medjool dates, stoned
- 2 tbsp clear honey
- ½ tsp ground cinnamon
- a grating of nutmeg
For the decoration
- 1 large mango, firm but not under-ripe
- 2 kiwi fruit
- 1 papaya, fairly firm
- 1 sharon fruit
Step by step
Get ahead
Prepare the filled tart up to 24 hours ahead, cover and chill. Decorate up to 3 hours before serving.
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First make the filling; drain the juice from the pineapple into a jug, then measure 125ml of the juice into a medium heatproof mixing bowl. Finely grate in the zest of the limes, cut them in half and squeeze the juice until you have 125ml. Add this to the same bowl and stir in the sugar.TipUse the drained pineapple and any fruit trimmings to make a smoothie, adding orange juice and yogurt to the blender.
- Place the bowl over a pan of gently simmering water and stir until the sugar has dissolved. Dice the butter and add to the juice, stir until melted. Meanwhile, add the gelatine leaves to a bowl of cold water and leave to soak.
- Whisk the eggs yolks and eggs together with a fork, then using a balloon whisk, whisk them into the juice and butter mixture and continue to stir gently for 10-15 minutes, with the pan over a low heat, until the mixture thickens enough to coat the back of a wooden spoon. Do not allow the mixture to get too hot or the eggs may curdle.
- Squeeze excess water from the gelatine and add to the curd, stirring until melted. Remove the bowl from the heat and press the curd through a sieve to remove the zest and any set eggy bits. Cover and leave to cool slightly while you make the tart case.
- For the tart case, place all the ingredients into a food processor and blend until it forms a fine rubble and it will bind together when pressed with your fingers – if it seems a little dry then add 1 tablespoon of boiling water. Line a shallow 23cm loose-based tart tin with a disc of baking paper. Tip the mixture into the case and press it firmly up the sides (which should be 8-10mm thick), and over the base.
- Spread the curd into the case; smooth out. Chill for at least an hour or until set.
- When ready to decorate, peel the fruit and cut into slices, 4-5mm thick. Cut the slices into random angular shapes, saving the trimmings and any un-used fruit to use in a smoothie.
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Arrange the pieces of fruit on top of the tart in a random or regular pattern as you wish, leaving small gaps between the fruit so that you can see the curd.
This recipe contains raw egg
