Today, I want to introduce you to a creamy dessert with layered textures and exotic flavors. As a matter of fact, this dish is one of my winter favorites.

Because even though I love cooking with seasonal and local ingredients, winter in Romania often means relying on imported fruits. So why not embrace the seasonality of exotic fruits and create something truly delightful?

And this recipe is as exotic as it gets as it combines maracuja fruit (passion fruit) with mango and coconut for a dessert that's both indulgent and refreshing.

Let's dive into the steps to create this stunning treat!

Instructions

Biscuit Base

• Prepare the base with biscuits and melted butter.
• Crush the biscuits in a food processor until crumbled; leave them slightly coarse for added texture.
• Mix the crumbs with melted butter.

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• Then press the mixture into a springform pan lined with parchment paper.
• Use a spoon to create a base with 2-3 cm high sides.

Mango Caramel Sauce

• Make a mango purée by blending a peeled and cubed mango with a splash of water.

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• Then, use a sieve to discard any hard bits.

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• Make a mango caramel sauce by cooking sugar and water in a small pot over high heat. Swirl the pot instead of stirring until the caramel turns dark golden brown.
• Gradually whisk in the double cream, then add mango purée.
• Pour the mango caramel over the biscuit base and let it rest.

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Passion Fruit Custard

• Whisk the egg yolks with sugars and cornstarch until smooth. Slowly temper the mixture with a few tablespoons of warm milk.
• Combine this with the rest of your warm milk in a pot, add the pulp of two passion fruits.

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• Then cook over low heat, stirring continuously, until the custard thickens (~8-10 minutes).
• Strain the custard to remove passion fruit seeds and lumps, aiming for a silky texture. Pour it over the caramel layer in the pan.

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• Bake at 160°C for 45 minutes. Cool completely.

Coconut Topping

• Make a quick caramel out of sugar, water, and coconut butter. Once the caramel starts to form, add the coconut chips, stir, and add the cream.

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• Stir once again and remove from the heat.
• Spread the caramelized coconut over the tart. Add raw coconut chips for texture and finish with lime zest for freshness.
• Serve and enjoy!

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Why This Recipe Works

And there you have it. A delicious dessert that's a harmonious blend of flavors and textures.

The inspiration for this recipe comes from our trip to Zanzibar, where I had the chance to enjoy all these wonderful aromas and flavors firsthand. The tropical fruits there left a lasting impression, and I wanted to recreate that experience in a dish that could brighten up cold days and impress guests with its exotic appeal.

The biscuit base adds crunch, contrasting the silky custard and smooth mango caramel sauce. The tangy passion fruit puree cuts through the sweetness, while caramelized coconut adds richness. Furthermore, the maracuja fruit is not only delicious but also packed with nutrients like vitamins A and C, which are beneficial during the winter months. Nutritionally, this dessert provides antioxidants, fiber, and healthy fats from the coconut—a balance of indulgence and health.

FAQs About Passion Fruit

If you're new to using maracuja fruit, these questions might help:

Q: When is passion fruit ripe?

A: Passion fruit is ripe when the skin is wrinkled and slightly soft to the touch.

Q: When is passion fruit in season?

A: Passion fruit is typically in season from late summer to early spring in tropical climates.

Q: Granadilla vs passion fruit?

A: Granadilla is a sweeter variety of passion fruit with yellow skin, while passion fruit often has purple skin and a tangier flavor.

Q: How to make mango caramel?

A: Cook sugar and water until caramelized, then whisk in cream and mango purée for a luscious mango caramel sauce.

Q: Will passion fruit ripen after picking?

A: Yes, passion fruit will ripen off the vine if left at room temperature.

Q: Are passion fruit seeds edible?

A: Absolutely! They add crunch and are a good source of fiber.

Q: Where does passion fruit grow?

A: Passion fruit thrives in tropical and subtropical regions.

Conclusion

I hope this recipe inspires you to experiment with tropical flavors this winter. Trust me when I say that the balance of creamy custard, vibrant fruit, and crunchy coconut makes it a must-try.

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