Will Torrent's Tarte éxotique


1 x quantity mango and passionfruit crème pâtissière (see below)
Tropical or colourful fruits of your choice, for example mango, kiwi, papaya, figs, starfruit, physalis, passionfruit, pineapple, cut into chunks if large

Pâte sablée
200g butter, softened
100g icing sugar
A pinch of salt
1 vanilla bean
Finely grated zest of 1 lemon
2 eggs, lightly beaten
250g essential Waitrose plain flour

For the crème pâtissière:
1 vanilla bean
500ml mango & passionfruit smoothie (try Innocent)
100g raw cane sugar (or golden caster sugar)
4 egg yolks
3 tablespoons cornflour
3 tablespoons custard powder (or additional cornflour)
2 tablespoons butter

Makes about 750g


For the pâte sablée:

1 Beat the butter, sugar and salt together in a stand mixer or in a bowl with an electric whisk until pale – about 5 minutes.

2 Split the vanilla bean lengthways using a small, sharp knife and scrape the seeds out into the creamed butter mixture. Add the lemon zest and beat again to incorporate.

3 With the whisk running, gradually add the eggs, mixing until fully incorporated. Gently mix in the flour but do not over-work the dough otherwise the gluten will develop and you will end up with pastry that is tough rather than crisp and light. Bring the dough together into a ball with your hands, wrap in clingfilm and refrigerate until needed – at least 2 hours, but overnight if possible.

4 15 minutes before you are ready to assemble the tart, preheat the oven to 180˚C (350˚F), Gas 4.

5 Take the pâte sablée out of the fridge and put on a lightly floured surface. Using a rolling pin, roll it out to a rough circle at about 25 cm in diameter.

6 Loosely wrap the dough around the rolling pin and transfer it to the prepared tart pan. Unravel the dough into the pan. Gently coax the dough neatly into the curves and angles of the pan, press lightly into the sides and cut off any excess with a small, sharp knife.

7 Lay a sheet of greaseproof paper over the pan and fill it with baking beans. Put the pan on a baking sheet and bake in the preheated oven for about 10–15 minutes.

8 Lower the oven temperature to 160˚C (325˚F) Gas 3. Remove the paper and beans from the tart pan and return the tart case to the oven for 5–10 minutes.

9 Remove the tart case from the oven and allow to cool completely, then remove from the pan.

10 Make the crème pâtissière using the method below.

11 Spoon the cream into the tart case and spread level with a spatula. Pile the fruit up in the tart case, any way you like!

For the crème pâtissière:

1 Split the vanilla bean lengthways using a small, sharp knife and scrape the seeds out into a large saucepan. Drop the bean in too and pour in the smoothie. Bring to the boil over low heat.

2 Meanwhile, in a mixing bowl, whisk the sugar, egg yolks, cornflour and custard powder together with a balloon whisk until smooth and creamy.

3 Pour half the boiled smoothie into the mixing bowl containing the egg mixture and whisk together. Now pour the contents of the bowl into the saucepan where the remaining smoothie is. Fish out the vanilla bean with a slotted spoon.

4 Over low heat, whisk the mixture until it thickens and starts to bubble.

5 After 5 minutes, the heat will have cooked the cornflour and custard powder and become thick and rich.

6 Finally, add the butter and whisk it in until melted to further enrich the crème and make it extra glossy.

7 Transfer the crème pâtissière to a bowl and immediately place a sheet of clingfilm over the surface to prevent a skin from forming. Allow to cool completely before using.

This recipe is an extract from Pâtisserie at Home by Will Torrent, photographs by Jonathan Gregson (Ryland Peters & Small, £19.99).



Serves: 6

4 stars

Average user rating Based on 14 ratings