Kumquat salad

with avocado and sesame> view the recipe

Dafne's butternut squash soup

with coconut milk & avocado> view the recipe

Crispy sweet potatoes

with a fresh dip> view the recipe
Tropical tarts
Cakes & biscuits 6 persons more than 60 minutes **

Tropical tarts

with mango, pitahaya and papaya

These mini pies are filled with vanilla cream and delicious pieces of mango, papaya and pitahaya. A tropical treat for any occasion!


For the crust:
250 g flour
pinch of salt
80 g sugar
100 g butter, cubed, at room temperature
1 egg yolk
50 ml water

For the filling:
500 ml double or whipping cream
25 vanilla sugar
¼ papaya
1 mango
1 pitahaya

6 small round tart tins
Blind baking filler (e.g. dried beans, split peas, rice)

Lees meer over het product:

Mango Pitahaya Papaya


Mix the flour, salt and sugar. Using the tips of your fingers, rub the butter through the flour mixture until it resembles bread crumbs. Add the egg yolk and water and knead into a ball. Wrap in cling foil and allow to rest for at least 1 hour in the refrigerator.

Preheat the oven to 170°C. Grease the tart tins with a little butter and then dust with flour.
Also dust your working surface with flour and roll out the dough, after which you dress all the tart tins with a portion of the dough. Cover all the tins with pieces of greaseproof paper and weigh them down with dried beans or (uncooked) rice. Blind bake them in the oven for approximately 12 minutes. Remove the beans/rice and the greaseproof paper, then bake for another 10 minutes. Allow to cool when done.

Beat the cream and vanilla sugar into stiff peaks, then fill each of the tarts with the cream mixture.

Slice the papaya, mango and pitahaya into neat cubes. Place all of the pieces in a pretty pattern on top of the filling.
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