Crown tart base: Pre-bake the tart base for 15 to 20 minutes at 150°C.
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Coconut almond cream: Mix the butter with the icing sugar and the powders with a mixer, then add the eggs and rum. Set aside in a cool place.
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Fruit mixture: Heat the passion fruit seeds and make fresh coconut chips.
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Coconut whipped cream: Heat the coconut puree, the liquid cream, the sugar and add the gelatine mass then mix with the rest. Leave to stand for a few hours at +4°C. Whip the coconut whipped cream.

ASSEMBLY

1: Trim the crown tart base to obtain a smooth, clean appearance.

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2: Poach the coconut almond cream into the tart. Add pineapple pieces to the almond cream and bake at 150°C for about 20 minutes.

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3: Cut the pineapple into thin slices and put them on the coconut almond cream.

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4: Poach the whipped cream over the sliced pineapple all over the tart.

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5: Sprinkle with grated coconut.

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6: Use the apple melon to make mango half-spheres and arrange on the coconut whipped cream.

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7: Arrange the passion fruit seeds on the mango.

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8: Arrange the fresh coconut chips on the tart.

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9: Arrange a few candy spheres on top of the pie.