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.
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.
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.
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.
Decorate with mint. Makes about 18 pieces.