Pineapple, lychee and raspberry tart

by Chiara

My mom says I make her smile and feel pampered every day with my pastries. I wanted to bake up something extra special for her anyway, to thank her for everything she does.

She has a sweet tooth for fresh and really creamy desserts, so I’m sure, she’ll love this gluten-free tart.
This combines the ultimate refreshing flavor combinations such pineapple and lychee. The two make for an extremely wonderful tart, full of delight, packed with tropical flavors and different heavenly textures!
Plus, it is gluten-free and not overly sweet, thanks also to the addition of juicy raspberries, which give a little boost of tanginess. I think, this is the perfect gift for the most lovely mom ever!

The recipe is gluten-free and there are all the components:

  • Gluten-free hazelnut shortcrust pastry 
  • Gluten-free pineapple and passion fruit sponge cake
  • Pineapple, Dulcey chocolate and vanilla crémeux 
  • Lychee and Raspberry Inspiration mousse with fresh raspberries 
  • Fresh raspberries topping garnished with edible flowers from my garden

If you make this recipe, don’t forget to leave a comment or tag me on Instagram. I’d be more than happy to hear from you all. Seeing your creations makes me the happiest person beyond everything!
And, of course, if you have any questions or doubts about this recipe and/or pastry techniques in general, feel very free to write me. I’ll do my best to respond you as quickly as possible ♡

Pineapple, lychee and raspberry tart

Serves: 6-8
Nutrition facts: 200 calories 20 grams fat


Gluten-free hazelnut shortcrust pastry
84 g chestnut flour
84 g cornstarch
120 g butter, cold and cubed
80 g icing sugar
32 g hazelnuts flour
1 g Maldon salt
40 g raw hazelnuts butter
30 g unsweetened almond milk

Gluten-free pineapple and passion fruit sponge cake
100 g Passion fruit Inspiration couverture (or a good quality white chocolate)
40 g soft butter, to room temperature
1,25 g (¼ tsp) Maldon salt
96 g eggs, to room temperature
60 g cane sugar (or caster sugar)
96 g pineapple puree, to room temperature
96 g low-fat greek yogurt, to room temperature
98 g orange sweet potato flour (or rice flour)
42 g cornstarch
3 g (¾ tsp) gluten-free baking powder
65 g fresh pineapple brunoise (finely diced pineapple)

Pineapple, Dulcey chocolate and vanilla crémeux
144 g pineapple puree
46 g passion fruit puree
12 g lime juice
52 g egg yolks
213 g Dulcey 32% chocolate (caramelized white chocolate)
14 g cocoa butter
1 vanilla bean
q.b fresh raspberries

Lychee and Raspberry Inspiration mousse
100 g lychee puree
75 g Raspberry Inspiration couverture
2,4 g gelatin sheets Gold strength (200 Bloom)
12 g cold water to soak the gelatin sheets
118 g heavy cream 35% fat content, cold

Assembly and decoration
white chocolate flexible band, magenta colored and tempered (Ø 14 cm x h 0,5 cm)
fresh raspberries
neutral gelatin
edible flowers


Gluten-free hazelnut shortcrust pastry

  1. In the bowl of a stand mixer fitted with paddle attachment combine flour, starch, butter, hazelnut flour, icing sugar and salt and work until the mix resembles fine breadcrumbs.
  2. In a small bowl combine together almond milk and hazelnuts butter and mix until smooth. Add this mix to the stand mixer and beat on low speed until a dough is formed.
  3. Once the pastry has come together, press into a neat flat square and cover in plastic wrap. Chill in the fridge overnight.
  4. Preheat the oven to 160°C, ventilation mode. Line a micro-perforated baking tray with micro-perforated silicone mat. Grease generously with butter a stainless-steel cake ring of Ø 19cm x h 4 cm and place it onto the prepared baking tray. Cut out a strip of 5 cm high from a micro-perforated silicone mat. Insert this strip into the ring to fully cover the edges of the ring. The strip will exceed about 1 cm in height the cake ring, that's okay. The micro-perforated silicone strip helps the shortcrust pastry "to cling" to the ring while it is baking. And besides, the tart will be easier to remove from the ring once it is baked. 
  5. Roll the chilled shortcrust pastry on a lightly floured surface to approximately 2-3 mm in thickness, adding flour when needed so it doesn't stick.
  6. Cut out the rolled pastry with the cake ring to obtain the base. Place the pastry base onto the prepared baking tray. Cut out a pastry strip and line the side of the ring, ensuring that the pastry strip stick well to the micro-perforate silicone strip. Join the two ends of the pastry strip and, if needed, trim some of the excess pastry that is overhanging the side of the ring, using a knife. Place the ring over the pastry base, so that the pastry base is perfectly inside the ring and ensuring that the edges of the pastry base stick well to the pastry sides. 
  7. Freeze the tart for at least 1h. It is not necessary to prick the pastry base with a fork before baking.
  8. Line the frozen and unbaked tart shell with heatproof plastic wrap and fill it firmly to the top with uncooked rice (any type of legume or cereal also works well). Bring the sides of the wrap together at the top like a parcel, so it will be easier to remove.
  9. Put the tart in the oven, reduce the temperature at 150°C and pre-baked for about 20-25 minutes. Remove the rice and bake for a further 15-20 minutes at 160°C to finish baking.
  10. Remove the tart from the oven when it looks golden in color and dust with cocoa butter powder (Mycryo) while it is still hot. This prevents the pastry to get soggy. Allow to cool down completely before removing both the ring and the micro-perforated silicone strips. Do not worry if you don't have the cocoa butter powder, because the baked and cooled tart will be covered with a thin chocolate layer (see below).
  11. Melt some Dulcey 32% blond chocolate (or the white chocolate of choice) in the microwave to 45°C. Brush the melted chocolate all over the base and the sides of the baked pastry shell, into a thin layer. The chocolate makes a barrier which prevents the pastry from moisture, as making the tart even crispier and tastier. Allow the chocolate to harden at room temperature or in the fridge eventually.

Gluten-free pineapple and passion fruit sponge cake 

  1. Preheat the oven to 160°C, ventilation mode. Line a perforated baking tray with silicone baking mat. Wrap both the external edges and the bottom of a 18x18 stainless steel frame with a sheet of aluminium foil. The foil should come up over the edges of the frame. This will assure that no batter escapes from the bottom of the frame during baking.
  2. Melt Passion fruit Inspiration in the microwave to 45°C. Add in the soft butter and salt and stir through with a spatula to melt the butter.
  3. Sieve flour, starch and baking powder in a bowl.
  4. Beat eggs and sugar until pale and fluffy. Add in the yogurt and beat until it is fully incorporated. Add in the pineapple puree, slowly and to wire, and beat until it is fully incorporated. Add in the lukewarm chocolate-butter mixture and beat until obtaining a smooth, fluid and homogeneous batter.  
  5. Gradually add in the sifted dry ingredients, beating on medium-low speed until they are fully combined and the batter looks creamy and thicker. 
  6. Pour 380 g of batter into the frame, scatter the cubed pineapple on top of the batter and press them gently into the batter. 
  7. Bake for 20 minutes, until the sponge cake is puffed, golden-brow  and dry but still springy to the touch.
  8. Remove from the oven and allow to cool down. I suggest to put the baked and still hot sponge cake in the freezer (or blast freezer) to stop the cooking and to let it to chill faster.
  9. Once the sponge cake is chilled and almost frozen, cut around the edge using a small smooth-edged knife to separate the sponge biscuit from the frame. Remove the frame and cut out the sponge cake with a Ø16 cm stainless steel cake ring. Place the sponge cake in the tart.

Pineapple, Dulcey chocolate and vanilla crémeux

  1. Melt Dulcey chocolate with cocoa butter in the microwave to 45°C.
  2. Place the egg yolks in a bowl. In a saucepan brings to simmer pineapple puree, passion fruit puree, lime juice and vanilla seeds. Add the hot liquids to the yolks in 3 times while whisking constantly with a fine whisk. Place everything back into the saucepan and reheat to 82-85°C, stirring continuously with a rubber spatula over low to medium heat.
    A method for determining the doneness is to look closely just as the custard's consistency. When you start stirring, you will see lots of tiny bubbles on the surface of the crème anglaise. But as soon as it is done, these bubbles disappear and they are replaced with ticker and silky waves. The crème anglaise is also done when you can make a line on the rubber spatula with your finger. 
  3. Remove the saucepan to the heat and add the cream to the melted chocolate in 3 times, passing the cream through a colander. Stir with a spatula into circolar patterns at each addition of liquids, to obtain a silky-smooth and creamy crémeux.
  4. Transfer the crémeux into a mixing glass and mix with an hand blender to stabilize the emulsion and to make a smoother, shinier and silky-smooth crémeux.
  5. Pour the crémeux over the sponge cake, leaving about 1,5 cm space from the top of the tart for the mousse. Chill in the fridge for at least 2h, until the crémeux is harden.
  6. Once the crémeux is firmed, scatter some fresh and diced raspberries on top of the crémeux, pressing them slightly and gently into the crémeux.  Place the tart back in the fridge and make the mousse.  

Lychee and Raspberry Inspiration mousse 

  1. Soak the gelatin sheets in cold water.
  2. Heat the lychee puree in the microwave without boiling, then add the soaked gelatin sheets and stir to dissolve.
  3. Melt Raspberry Inspiration in the microwave to 45°C. Add the warm puree to the melted chocolate in 3 times, while stirring with the spatula at each addition of liquid, in order to obtain a smooth and homogeneous ganache. 
  4. Transfer the ganache into a mixing glass and emulsify with an hand blender to stabilize the emulsion and to make a smoother and shinier ganache. Pour the ganache into a bowl and let it to cool down to 40°C.
  5. Semi-whip the cold heavy cream until it forms soft peaks. Check the temperature of the raspberry ganache: when it is 40°C add the semi-whipped cream to the ganache in 2-3 times, folding gently with a rubber spatula in order to obtain a light, smooth and shiny ganache.
  6. Pour the mousse over the chilled crémeux and chill in the fridge overnight.

Assembly and decoration

  1. Temper the white chocolate, following the method you prefer. I use the tabling method. The tempering curve you need to follow is: 45°C (melting) - 26/27°C (cooling) - 28/29°C (the temperature of usage).
  2. Make the flexible chocolate band. Wrap a Ø 14 cm cake ring with an acetate strip of 4 cm in width. Place an acetate strip of 4 cm in width on a flat bench surface. Drizzle some tempered chocolate onto the acetate strip and comb through the couverture with a plastic decorating comb. It has silicone teeth to ensure that clean lines are created. The teeth are set 5mm apart on one side, 7mm apart on the other. I've used the 5mm side.
  3. Lift the strip up by using the tip of a small knife and place the strip in one clean side of the work surface. Leave the acetate strip on the flat bench surface to set, just until it is set enough to touch.
  4. As the chocolate starts to set, wrap the strip around the prepared cake ring with the chocolate side touching the ring. Secure the ends with sticky tape and allow to set completely at room temperature overnight.
  5. The next day, place a flexible band on top of the tart and secure the ends with a little of melted chocolate.
  6. Dice the top of fresh raspberries and place them into the flexible chocolate band. Brush them gently with a little of neutral gelatin to make them shine and to preserve them from oxidation. Garnish with edible flowers.

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