Passion Fruit Tart, Vanilla, Coconut

Vanilla panna cotta passion fruit tart - Lilie Bakery

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?

Passion fruit tart recipe - Lilie Bakery

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!

Passion fruit vanilla coconut tart - Lilie Bakery

Other recipes to try

If you like pies with fruity flavors, I also recommend the Raspberry mascarpone and Breton palet tart Strawberry rhubarb crumble tart Rustic apricot almond tart.

If you make this pie, don't hesitate to tag @liliebakery on Instagram so I can see your accomplishments!

Passion fruit tart recipe - Lilie Bakery
Print Pin
4.7 de 3 votes

Passion Fruit Tart, Vanilla, Coconut

Fruity and melting, all in lightness!
Preparation30 min
Baking30 min
Total1 h
Type of dish: Dessert, Snack
Kitchen room: French
Number of parts: 6 people

Ingredients:

  • 200 g grated coconut
  • 3 egg whites
  • 60 g blond cane sugar
  • 70 cl whole liquid cream 30% mg
  • 5 vahine gelatin leaves
  • 80 g Granulated sugar
  • 1 vanilla pod
  • 6 passion fruit
  • 1 cs + 1tsp honey

Preparation:

  • 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.

Notes:

* do not hesitate to adapt the dose of sugar according to your taste!
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)


YOU WILL ALSO LIKE THESE RECIPES:

8 comments

  1. Reply

    LadyMilonguera

    March 5, 2019

    It's a wonderful combination of flavors!

  2. Reply

    Irene

    March 5, 2019

    Excellent recipe! I love it, and thanks to the beautiful photos I can see the mega fragrant and fresh taste it must have!
    Bravo

  3. Reply

    Irene Echeveste

    March 5, 2019

    Excellent recipe! I love it, and thanks to the beautiful photos I can see the mega fragrant and fresh taste it must have!
    Bravo

  4. Reply

    Irene Echeveste

    March 5, 2019

    Excellent recipe! I love it, and thanks to the beautiful photos I can see the mega fragrant and fresh taste it must have!
    Bravo

  5. Reply

    Pauline

    March 9, 2019

    Tested last night, it's excellent! Success guaranteed, thank you for the recipe

  6. Reply

    steph

    March 17, 2019

    Tested this weekend: super good! easy to make and fragrances that combine very well.

  7. Reply

    Axelle

    April 18th

    Good evening! Do you think we can prepare the pie and panacotta the night before? Will it be as tasty? What about the crispy dough? Thank you very much in advance !

  8. Reply

    Myriam

    April 9th

    Hello, for the gelatin, these are sheets of 2g? Which would make 10g. Thank you in advance for your information.

LEAVE A COMMENT :

Also leave me a note for this recipe: