Exotic Fruit Tart

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Tarte aux fruits exotiques
Photo credit: Céline de Cérou
A PDO
Preparation
20 min
A PDO
Resting time
2h
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:
  • 120 g of flour
  • 80 g of ground almonds
  • 5 cl olive oil from the Baux-de-Provence Valley PDO
  • 10 cl water
  • Salt
For the olive oil whipped cream:
  • 2 cl olive oil from the Vallée des Baux-de-Provence PDO
  • 20 cl full-fat single cream
  • 3 c. à soupe icing sugar
  • Vanilla powder
Filling:
  • 1 mango
  • ½ pineapple
  • 1 passion fruit

Tip

Which olive oil should you choose for this exotic fruit tart? Go for an olive oil from the Vallée des Baux-de-Provence PDO (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. You could also try the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence, the PDO olive oil from Nîmes…

Instructions

  • Stir 1 tablespoon of vanilla into the single cream. Place the cream in the fridge for at least 2 hours, so that it is properly chilled when you’re ready to make the recipe.
  • Mix all the ingredients for the dough until they form a soft ball.
  • Roll out the pastry. Cut strips of pastry the same height as your tart tin, then cut a circle slightly smaller than the base of the tin. Grease the tart tin. Place the strip of pastry around the inner edge of the tin. Then place the disc of pastry in the centre, pressing it into place by moistening it slightly.
  • Prick the base of the tart with a fork, then place a few ceramic baking beads on top to prevent the pastry from rising too much. Bake for 10 minutes at 180°C.
  • Remove the baking beads. Leave to cool.
  • Peel the mango and cut it into large cubes.
  • Do the same with the pineapple.
  • Cut open the passion fruit.
  • Whip the cream until stiff, but not too dry. Fold in the icing sugar in three batches.

  • Gently fold in the olive oil from the Vallée des Baux-de-Provence PDO whilst you are whipping the cream, before it is fully whipped. Set aside in a piping bag in the fridge.

  • Pipe large dollops of whipped cream onto the baked tart base, then arrange the pieces of mango and pineapple on top and sprinkle with passion fruit seeds. The exotic fruit tart is ready! Remember to keep it in the fridge until ready to serve.

Tip

Which olive oil should you choose for this exotic fruit tart? Go for an olive oil from the Vallée des Baux-de-Provence PDO (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. You could also try the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence, the PDO olive oil from Nîmes…
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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