Hawaiian Tart

Ingredients

Crust

• 2 x large egg whites
• 1/2 cup (120 ml) sugar
• 1/2 tsp (2.5 ml) vanilla extract
• 2 cups (480 ml) unsweetened coconut, medium shred

Mousse

• 1 cup (240 ml) mascarpone cheese
• 1/2 cup (120 ml) sugar
• 1 tsp (5 ml) lime zest
• 3 tbsp (45 ml) lime juice
• 1/2 cup (120 ml) mango pulp (about ½ large mango)

Garnish

• 1 x ripe passion fruit, pulp scooped out and reserved
• 1 x mango, sliced
• 1 x star fruit, sliced
• 1 x kiwi, peeled and sliced
• 1/4 dragon fruit, peeled and cut into slender wedges
• 1 x small papaya, peeled and sliced

To Assemble

1. To prepare the crust, preheat the oven to 275°F (135°C). Stir together the egg whites, sugar, and vanilla until the sugar has half dissolved, then stir in the coconut until evenly coated with the egg mixture. Grease a 10-x-4-inch (25 x 10 cm) rectangular tart tin and spoon the coconut mixture into it. Press the filling into the bottom and up the sides of each cup (dip your fingers in a cup of cool water while doing this to prevent the mixture from sticking). Bake for 35 to 45 minutes, rotating the pan halfway through. The shells will be a rich golden brown around the edges. Allow to cool in the pan, then remove.
2. To prepare the mousse, gently cream the mascarpone with the sugar to soften. Add the lime zest, lime juice, and mango pulp and stir until evenly blended (switch to a whisk if you wish, but be careful not to over beat). If the mousse is too soft, chill for 20 minutes to firm up. Pipe or spoon the mousse into the coconut tart shell and chill until ready to serve.
3. Garnish with a selection of tropical fruits immediately before serving. The tropical fruits can be sliced ahead of time and stored under a damp cloth until ready to garnish.