We all love the classic tarte tatin with apple, but why not try this version using carambola?. Carambola has a delicate flavour and the star-shaped fruit looks stunning. Let this star help your dessert to shine!
4 shallow bowls with a straight base of approx 10 cm ø
fine grater
Preparation method
Preheat the oven to 200 °C.
Slice the puff pastry into circles the same size as the base of the bowls. Grease the bowls with butter or coconut oil.
Roughly chop the pistachio nuts and walnuts. Squeeze the lime. Peel the ginger and grate using a fine grater. Mix the ginger with the pistachio nuts, walnuts, lime juice, sugar, cinnamon and vanilla sugar.
Cut the carambolas into slices. Arrange them in overlapping slices over the base of the bowls. Sprinkle with the nut mixture. Lay the circles of puff pastry on top. Press down the puff pastry a little to ensure the carambola is covered. Bake in the middle of the oven for about 18 minutes until golden brown.
Leave to cool for 5 minutes. Gently turn out onto 4 plates.
Tip: Tastes extra delicious served with a scoop pf mango sorbet or pistachio ice cream!
