Exotic Fruit Tart for Christmas

Ingredients

• 200 g Flour
• 75 g sugar
• 1 pinch salt
• 1 egg
• 140 g butter
• flour (for the work surface)
• butter (for the pan)
• 8 sheets white gelatin
• 250 g pineapple chunks (canned)
• 1 untreated lime
• 125 ml pineapple juice
• 250 g coconut cream (canned)
• 250 ml whipping cream (at least 30% fat content)
• 3 tbsp sugar
• 80 g quince jelly
• 100 g powdered sugar
• 1 tbsp Lemon Juice
• 1 karambola (starfruit)
• 4 tbsp toasted coconut flakes

Instructions

1. 1.

   Mix flour, sugar and salt; sift onto a work surface, press a well in the middle, crack the egg into it and scatter butter pieces around. With a large knife chop all ingredients coarsely and quickly knead by hand into a smooth dough. Shape into a ball and wrap in cling film, refrigerate for 30 minutes. Preheat oven to 180°C (convection). Roll out dough on floured surface and line the bottom of a greased springform. Prick dough several times with a fork. Cut small stars from leftover dough. Bake base in preheated oven about 25 minutes until golden yellow (stars about 12‑15 minutes). Remove and cool.

2. 2.

   Soak gelatin in cold water. Chop pineapple chunks very small. Rinse lime under hot water, dry and peel thinly with a vegetable peeler. Set peel aside for garnish. Squeeze lime juice and mix with pineapple juice. Dissolve gelatin in a small pot over low heat until liquid, remove from heat, stir in pineapple juice and coconut cream, fold in pineapple chunks. Cool mixture until it starts to set. Whip cream stiff, add sugar gradually and fold into coconut mixture. Warm quince jelly slightly and blend smooth. Spread quince jelly on dough base, pour filling and chill for about 4 hours.

3. 3.

   For the shortcrust star cookies, whisk powdered sugar with lemon juice until smooth and brush stars with it, let dry. Remove springform rim and decorate tart edge with toasted coconut flakes. Wash karambola and slice. Cut lime peel into strips and cut small stars. Decorate tart surface with karambola slices and some shortcrust stars, garnish with lime peel strips and stars. Keep chilled until serving.