Coconut, pineapple and passion fruit tart

Languedoc olive oil PDO
Subtle flavour
Tarte coco-ananas-passion
Photo credit: Céline de Cérou
A PDO
Preparation
20 min
A PDO
Resting time
1h30
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian Automn Winter

Ingredients

A PDO
For 6 personnes
For the dough:
  • 160 g of flour
  • 50 g of ground almonds
  • 120 g mascarpone
  • 40 g Languedoc olive oil PDO
  • 50 g sugar
For the coconut rock-style filling:
  • 1 egg white
  • 75 g grated coconut
  • 50 g caster sugar
  • 50 g coconut cream
For the pineapple and passion fruit brunoise:
  • ½ pineapple
  • 30 g passion fruit pulp (strained)
  • The zest of ½ a lime
  • 1,5 c. à soupe a tablespoon of Languedoc olive oil PDO
  • 1 c. à café vanilla powder
  • To garnish: grated coconut (lime zest.)

Tip

Choose an PDO Languedoc olive oil (subtle flavour) for its prominent notes of almond and tomato.   Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Nice, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Tanche, Verdale from the Bouches-du-Rhône...

Instructions

Make your own homemade pastry:
  • Mix together the flour, ground almonds and sugar.

  • Place the Languedoc olive oil (PDO) and the mascarpone in the bowl of a food processor. Blend until the mixture is smooth. Add the mixture of flour, ground almonds and sugar, and blend again until it forms a ball.

  • On a lightly floured work surface, roll out the pastry to a thickness of about 3 mm. Place a buttered and floured 20 cm tart ring on top of the pastry and press down around the edges to cut out a disc of the exact dimensions. Form the scraps of pastry into a ball and, in the same way, roll them out into a long strip (if the pastry is too sticky from being worked, chill it for about fifteen minutes).
  • Cut strips the same height as the tart ring (about 2 cm) wide and place them all the way round the ring, taking care to seal them together and to the base by pressing lightly with your finger.
  • Prick the base with a fork and chill for 1 hour 30 minutes.
For the coconut rock filling:
  • Whisk the egg white until stiff. Add the grated coconut and the sugar, then the coconut cream.
  • Spread a relatively thin layer over the base of the tart.
  • Bake for 15 minutes at 180°C.
  • Leave to cool on a wire rack before removing from the tin.
For the pineapple brunoise:
  • Dice half a pineapple into small cubes.

  • In a mixing bowl, add 1 teaspoon of vanilla powder, the Languedoc olive oil PDO, the passion fruit pulp, the zest and juice of one lime, and mix together.

  • Arrange the finely diced pineapple on top of the tart, and sprinkle with a little desiccated coconut and lime zest.

Tip

Choose an PDO Languedoc olive oil (subtle flavour) for its prominent notes of almond and tomato.   Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Nice, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Tanche, Verdale from the Bouches-du-Rhône...
We recommend...

For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.

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