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Le Chaudron recipe
Tarte tropicale
Tropical fruit tart with white chocolate ganache
⏱ 75 minServes 8Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sheet of all-butter sweet shortcrust pastry
1ripe Victoria pineapple
2very ripe mangoes
4passion fruits
200 g (7 oz)white chocolate
200 ml (¾ cup)heavy cream (35% fat)
50 g (2 oz)grated coconut
2 tbspacacia honey
- 1 sheet of all-butter sweet shortcrust pastry
- 1 ripe Victoria pineapple
- 2 very ripe mangoes
- 4 passion fruits
- 200 g (7 oz) white chocolate
- 200 ml (¾ cup) heavy cream (35% fat)
- 50 g (2 oz) grated coconut
- 2 tbsp acacia honey
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the tart pan with the shortbread pastry, prick the base, then line with parchment and fill with pie weights.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Blind-bake 20 minutes at 180°C (350°F) convection, then remove the weights and bake 8 more minutes until golden.
- Make the white chocolate ganache: heat the cream and pour it over the chopped chocolate, whisking until smooth.
- Let the ganache cool 30 minutes at room temperature, then pour it into the cooled tart shell.
- Chill 1 hour until the ganache sets.
- Meanwhile, peel and dice the pineapple and mangoes and scoop out the passion fruit pulp.
- Arrange the fruit on the ganache, sprinkle with shredded coconut and brush with warm honey for shine.
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