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Light vanilla cream tart, pineapple in passion fruit fluid gel with saffron, raspberry sorbet

Fruits, Biscuit Dough, Cream, Ice cream

A beautiful fresh fruit tart, refreshing in those hot summer months.  You can accompany it with sherbet or ice cream, as you wish!


Recipe for 4


215 Gr
55 Gr
Icing sugar
25 Gr
130 Gr
25 Gr
Almond powder
2 Gr
55 Gr

Light cream

250 Ml
3 Unit(s)
Egg yolk
65 Gr
20 Gr
15 Gr
200 Ml
35% whipping cream

Pineapple and fluid gel

175 Gr
Passion fruit purée
25 Gr
0.75 Tsp
2 Leaf(ves)
0.50 Tsp
Saffron pistil
0.50 Unit(s)


4 Scoop(s)
Red berries sorbet
4 Leaf(ves)
25 Gr
Unsweetened grated coconut
Light vanilla cream tart, pineapple in passion fruit fluid gel with saffron, raspberry sorbet

Preparation time: 45.00 min

Preheat your Oven at 375.00 °F

  • Dough

    Make sure that the butter is room temperature and soft.  Place it in your stand mixer bowl.  Add the sugar and mix well.  Add the egg and continue to mix.

    At the same time, pass the dry ingredients through a sieve.  Make sure it is well combined.

    Add the dry ingredients to the stand mixer and mix until well combined.  Wrap the dough in plastic wrap and let rest in the fridge for at least 4 hours.

    Once rested, knead the dough until it is soft enough to work easily.  Roll the dough out to a thickness of 2-3 mm and make circles of roughly 10cm in diameter.  Transfer to the freezer once cut into circles.  Once frozen, place each circle on the underside of a muffin mold, making sure they are well centered.  Gently transfer to the oven and cook until you have a nice coloration.

  • Light cream

    Bring the milk to a boil with 1 tbsp of the sugar.

    In a mixing bowl, combine the rest of the sugar with the corn starch and egg yolks.  Mix until well combined. (Blanched)

    Once the milk comes to a boil, pour it slowly onto the egg mixture while continuing to whisk to avoid cooking the eggs.  Transfer this mix back to the sauce pot.  Bring the mixture to a boil while continuing to whisk for at least a minute.

    Transfer this mixture to a baking sheet and let cool entirely in the fridge.

    In another mixing bowl, whip the 35% cream until you have a nice whipped cream.  Set aside.

    Once the egg and milk mixture has cooled, transfer to a mixing bowl and whisk it energetically until smooth.  Gently fold the whipped cream into the egg and milk mixture until nice and homogenous.

    All that is left is to fill the bottom of your pie shells.

  • Pineapple and fluid gel

    Combine the sugar and agar-agar.  In a sauce pot, bring the passion fruit purée, saffron as well as the sugar and agar-agar mixture.

    Bring to a boil while continuing to whisk.  Keep at a steady boil for at least 1 minute.  Remove from the heat and add the rehydrated gelatine sheets and combine well.

    Transfer to a bowl and set aside in the fridge.

    Once cooled and set, blend in a blender or food processor until nice and smooth.

    Set aside in a pastry bag.


    Cut the pineapple into small cubes.  In a mixing bowl, combine the pineapple cubes and the passion fruit and saffron fluid gel and then set aside in the fridge.

  • Finishing

    Fill the bottom of the pie shells with the light cream.  Gently place the coconut around the outside of the pie shell.  Add the pineapple, passionfruit and saffron mix on top.  Finish by garnishing with ice cream or sherbet as well as a mint or basil leaf.

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