A delicious Passion fruit, vanilla and coconut tart for dessert, do you like it? This is what I offer you with this light and sunny recipe!
You feel the soft rays of the sun when you mention the words " passion fruit"," coconut"," vanilla "? I do ! That's why I matured the idea of this fruity tart with bright colors.
Winter and early spring are the ideal seasons to consume passion fruit. So do not deprive yourself! It is one of my favorite flavors among exotic fruits. And then, a trip to the islands for dessert, why deprive yourself?
How to prepare this passion fruit tart?
To achieve this Passion fruit, vanilla, coconut tart : three main stages. First, the soft tart shell made from coconut grated. This tart base is very easy to make, and ultra fragrant, in short, coconut lovers will be delighted!
Then, we carry out the part scented with the vanilla bean which is a creamy panna cotta as we like… No light cream here but only full cream 30% mg to have the ideal texture.
And finally, we finish the pie by making a gourmet coulis with passion fruit with a touch of honey to top it all ...
Gourmet but very light to taste, I love this tart. I assure you, it is eaten by itself, ideal to serve at the end of a hearty meal. So, I hope you like it just as much!
Other recipes to try
If you make this pie, don't hesitate to tag @liliebakery on Instagram so I can see your accomplishments!
Passion Fruit Tart, Vanilla, Coconut
- 200 g shredded coconut
- 3 egg whites
- 60 g blond cane sugar
- 70 cl heavy whipping cream 30%
- 5 vahine gelatin leaves
- 80 g granulated sugar
- 1 vanilla pod
- 6 passion fruit
- 1 cs + 1tsp honey
- Preheat the oven to 150 ° traditional heat. Mix the coconut and the sugar. Add the egg whites. Mix well then pack well in the bottom of a pie dish (mine is 27cm in diameter). Bake for about 25 minutes until the edges are golden. Let cool on a rack in its mold. Place this pie shell in the freezer (cold lock) to accentuate its firmness before pouring in the liquid panna cotta preparation.
- Prepare the panna cotta: soften the gelatin leaves in cold water. Heat the cream in a saucepan with the sugar and vanilla beans. Once it comes to the boil, remove from the heat and add the drained gelatin. Let cool (it takes time). When the preparation is almost cold, pour over the pie shell taken out of the freezer and leave to set in the refrigerator for at least 2 hours.
- Make the passion fruit coulis: cut and core the passion fruit, pour into a saucepan, add the honey and heat for 4/5 minutes on medium heat. Let cool. Then cover the tart with this coulis.