Christmas Crown Tart
With Exotic Fruits & Candy Spheres

Ingredients / 6 people

- 1 pie crust Crown sweet pastry D230
-Coconut almond cream :
Butter 82 g - Icing sugar 82 g - Coconut 82 g Whole eggs 40 g - Rum 10 g
- Fruit mix :
Mango 1 piece - Pineapple 1 piece - Passion fruit 2 pieces - Coconut 1 piece
- Coconut whipped cream :
Coconut puree 150 g - Liquid cream1 45 g - Semolina sugar 25 g - Mascarpone 65 g - Liquid cream2 260 g - Gelatine mass 17 g
- Decoration :
A few candy spheres

A recipe by Chef Maxence Barbot

Crown tart base: Pre-bake the tart base for 15 to 20 minutes at 150°C.

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.

Fruit mixture: Heat the passion fruit seeds and make fresh coconut chips.

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.



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

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.

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

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

5: Sprinkle with grated coconut.

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

7: Arrange the passion fruit seeds on the mango.

8: Arrange the fresh coconut chips on the tart.

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

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