Passion Fruit Dessert With Mango, Coconut & Lime… By Lucy Simmons

Directions

1.  Roll out the pastry on a lightly floured surface and place in 25cm fluted tart tin, leaving the pastry to hang over the edge of the tin.  Blind bake in a preheated oven (180C) for 30 minutes with some baking paper and baking beans,  turn the oven off a leave the pastry case in the oven for a further 10 minutes without the baking paper and baking beans until golden.  Trim away any pastry.
2.  Whip together the cream and mascarpone with the passion fruit juice, orange curd and icing sugar until it forms medium peaks.
3.  When the pastry case has cooled spoon 3/4 of the mixture into the pastry case and with the remaining cream place it in a piping bag with a star tip nozzle and pipe stars around the edge of the pastry.
4.  Peel and cut the mangos into chunks and pile in the middle of the cream.  Sprinkle over the desiccated coconut and zesty lime .  Enjoy!