Exotic fruit tart with lime cream

Name: Exotic fruit tart with lime cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 4 Eggs (size M); 150 g Sugar; 1 package Vanillin sugar; 100 g Flour; 1 coated Tsp Baking Powder; 4 sheets Gelatine; 2-3 Limes; 100 g Whipped cream; 2 (approx. 200 g) Kiwis; 1 (approx. 300 g) petite papaye mûre; 1 can(s) (446 ml/E: 440 g/tr.wt. 260 g) Pineapple in rings; 7-10 Tbsp Mint; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

4 Eggs (size M)
150 g Sugar
1 package Vanillin sugar
100 g Flour
1 coated Tsp Baking Powder
4 sheets Gelatine
2-3 Limes
100 g Whipped cream
2 (approx. 200 g) Kiwis
1 (approx. 300 g) petite papaye mûre
1 can(s) (446 ml/E: 440 g/tr.wt. 260 g) Pineapple in rings
7-10 Tbsp Mint
7-10 Tbsp Fat and breadcrumbs

Directions

1
Separate two eggs. Beat the egg whites and 1 tablespoon cold water until stiff. Finally, pour 75 g sugar and vanillin sugar while stirring. Beat the egg yolks. Mix flour and baking powder, sieve onto the egg foam and fold in carefully with a dough scraper. Pour the mixture into a greased fruit cake tin (26 cm Ø) sprinkled with breadcrumbs and smooth it down.
2
Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Let the finished base rest in the pan for another 5 minutes, then turn out of the pan and let it cool down on a cake rack. In the meantime, soak the gelatine in cold water. Wash 2 limes thoroughly and finely grate the skin. Squeeze the limes and measure 80 ml of juice. Separate remaining eggs. Cream egg yolk, remaining sugar and lime zest. Squeeze gelatine, dissolve, add lime juice and stir into the egg yolk cream. Place in a cool place for a short time. In the meantime, beat egg whites and cream separately until stiff. Carefully fold into the cream and spread on the sponge cake base. Refrigerate the base for at least 1 hour.
3
Cream egg yolk, remaining sugar and lime zest. Squeeze gelatine, dissolve, add lime juice and stir into the egg yolk cream. Place in a cool place for a short time. In the meantime, beat egg whites and cream separately until stiff. Carefully fold into the cream and spread on the sponge cake base. Refrigerate the base for at least 1 hour. Peel and slice the kiwis. Peel and halve the papaya and remove the seeds. Cut the halves into cubes. Drain pineapple well. Cover the cream with the fruit just before serving and decorate with mint. Results in about 12 pieces
4
Peel and slice the kiwis. Peel and halve the papaya and remove the seeds. Cut the halves into cubes. Drain pineapple well. Cover the cream with the fruit just before serving and decorate with mint. Results in about 12 pieces
5
Waiting time approx. 1 hour