Fruit Shuttle

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 300 g Flour
  • 100 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 1 egg (size M)
  • 200 g Butter or margarine
  • 7-10 Tbsp Grease
  • baking paper
  • 7-10 Tbsp dried peas
  • 2 (200 g each) Cup of whipped cream
  • 1 untreated orange
  • 40 g Sugar
  • 20 g Whole milk couverture
  • 6 Cape gooseberries
  • 1/2 Charentais melon
  • 7-10 Tbsp Mint leaves
  • 3 Pineapple rings (fresh or
  • 7-10 Tbsp can)
  • 1 TABLESPOON Coconut chips

Directions

  1. 1

    Knead the ingredients for the dough. Grease 18 oval and round tartlet moulds (approx. 10 cm long or approx. 6 cm Ø). Divide the dough into 18 pieces, place in the moulds and press flat. Place baking paper and peas on top.

  2. 2

    Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 30 minutes. Remove peas and paper, remove tartlets. Whip cream until stiff. Grate orange peel and squeeze out the juice.

  3. 3

    Mix juice and sugar and fold into the cream. Pour into a piping bag with perforated spout and squirt into the tartlets. Melt the chocolate coating in a hot water bath. Fold the paper skin of the Cape Gooseberries backwards and dip half of the berries into the chocolate coating.

  4. 4

    Allow to dry, spread over 6 tartlets. Sprinkle with orange peel. Remove seeds from melon and cut out small balls. Divide into 6 tartlets and decorate with mint. Cut pineapple rings in half. Pour the coconut chips onto the remaining tartlets.

  5. 5

    Decorate with mint. Makes about 18 pieces.

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Cakes & PastriesexoticCakeCake