The Great Australian Bake Off

Guava and coconut mousse give a tropical feel to these dairy-free fruit tarts.


  • Sweet shortcrust pastry base

  • 330g plain flour

  • 180g dairy-free spread

  • 100g pure icing sugar

  • ¼ tsp salt

  • 1 tsp natural vanilla essence

  • 1 egg yolk

  • 1-2 tbsp cold water

  • Guava, strawberry and coconut cream dome

  • 3 tsp gelatin powder per 500ml liquid

  • 300ml tin coconut cream, chilled 24 hours in fridge

  • 2 egg yolks

  • 60g caster sugar

  • Guava puree

  • 2-3 very ripe guavas

  • 25 g icing sugar

  • 1 tsp lime juice whizzed together in food processor

  • Strawberry lime curd

  • 250g ripe strawberries

  • ½ cup caster sugar

  • 2 egg yolks

  • 1 tablespoon cornflour

  • 3 tablespoons lime juice

  • Pinch salt

  • Pinch black pepper

  • Strawberry glaze

  • 150g strawberries, sliced

  • 40g caster sugar

  • 1 tsp lemon juice

  • ¼ cup water

  • 2 tsp thick and cold powder

  • Strawberry garnish

  • 2 punnets ripe small strawberries, hulled and washed

  • Fresh pineapple sage with flowers

  • 100g coconut milk chocolate to line tarts


  • For the pastry:

  • 1.

    Whizz flour, spread, sugar, salt and vanilla in a food processor until combined and mixture resembles bread crumbs. Pulse in egg yolk and enough water to form a ball of dough. Flatten into a disc, wrap in glad wrap and chill in the fridge or freezer (15-30 minutes).

  • For the guava and coconut domes:

  • 1.

    Soak gelatin powder in 50ml of cold residual coconut milk for 5 minutes to bloom. Open tin of coconut cream without shaking. Remove upper firm coconut cream and leave any milk (see above). Whip until soft peaks. Chill (you will have 200ml - 250ml cream).

  • 2.

    In a small food processor, whizz guava pulp, sugar and lime until pureed. Strain through a sieve to remove seeds. You will need 160g of puree.

  • 3.

    Whisk egg yolks and sugar over a double boiler until warm, pale and fluffy. Remove from heat.

  • 4.

    Add in gelatin mixture and stir to dissolve. Fold in fruit puree followed by coconut cream.

  • 5.

    Pour into spherical half moulds to fit tart cases. Place in fridge to set.

  • For the tart cases:

  • 1.

    Roll out pastry to 3mm thick. Cut large circles to line tins. Press into tins and trim. Chill in the freezer for 5 minutes or until firm.

  • 2.

    Prick with a fork, then blind bake using baking paper and baking beads for 15 minutes at 180°C.

  • 3.

    Remove paper and bake a further 5-10 minutes until light golden.

  • 4.

    Remove from oven and allow to cool in tins before unmolding and placing on a rack to cool.

  • For the strawberry curd:

  • 1.

    Wash and halve strawberries. Place in a saucepan with ½ the sugar over low heat until just softening. Whizz with stick blender. Add lemon juice. Beat yolks with sugar in a bowl until pale. Add cornflour and strawberry puree. Return to pan and bring to boil slowly over a moderate heat until thickened, stirring as you go. Pour into bowl and chill.

  • For the glaze:

  • 1.

    Combine strawberries, sugar, lime and water in a saucepan. Simmer 5 minutes, then turn off heat. Strain juices through a sieve. Whisk in thick and cold powder until a coating consistency.

  • To assemble:

  • 1.

    Melt chocolate and brush base of tart shells with a thin coating.

  • 2.

    Invert dome by placing quickly in hot water and place in centre of tart shell.

  • 3.

    Slice strawberries and place in a ring around the dome

  • 4.

    Glaze dome and strawberries with the strawberry glaze.

  • 5.

    Garnish with pineapple sage leaves and flowers.


This recipe has not been edited or tested by the Bake Off Food Department

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