GRAPEFRUIT & COCONUT TART

Go (coco)nuts with this refreshing grapefruit tart. Perfect for the hot summery weather. Serves 6 Prep time 45 minutes + 2 hours chilling + overnight chilling Cook time 20 minutes coconut cream • 50g butter • 50g icing sugar • 50g eggs • 50g desiccated coconut • In a stand mixer with a paddle attachment, mix butter and icing sugar until combined. • Add eggs and desiccated coconut alternately. sweet tart dough • 50g butter, room temperature • 50g icing sugar • 1g salt • 125g flour • 30g eggs • coconut cream • In a stand mixer with a paddle attachment, mix butter, icing sugar and salt until combined. • Gradually add flour until a crumb-like texture is formed. Do not over mix at this step. • Then mix in the eggs until a dough is formed. • Roll out dough and leave in the chiller to rest for two hours. • Butter the 8 inch tart ring and line it with dough – cut away the excess. • Blind bake the tart at 170ºc for 10 minutes • Remove from oven and spread an even layer of coconut cream on the tart - fill one third of the tart. • Bake for another 20 minutes at 170ºc or until golden brown. coconut mousse • 100g coconut purée • 1 gelatin sheet, bloomed • 100g whipped cream • In a pot, heat coconut purée to 80°C. Then add bloomed gelatine sheet. • In an ice bath, cool the coconut mixture to 15°C. • Fold in the whipped cream. Then refrigerate the coconut mousse overnight. assembly • 1 grapefruit • 1 dragon fruit • Using a whisk, mix the coconut mousse until a soft texture is achieved. • Fill the baked tart with coconut mousse. • Cut thin slices of grapefruit and place them evenly above the coconut mousse. • Cut segments of dragon fruit and arrange them about the grapefruit slices.