6 persons
45 minutes

6 Ready-made tartelettes

White chocolate (shaved)

1 Pitahaya

1 Carambola

6 Physalis

Pomegranate seeds

90 ml whipped cream

1 tbsp. honey

1/4 vanilla pod, marrow

200g white chocolate, coarsely chopped

20g butter

Tartelettes exotic fruit

For the ganache, place the whipped cream, honey and vanilla seeds in a saucepan and heat it to about 60°C.

Meanwhile, melt the white chocolate au bain-marie or in the microwave.

Pour the cream mixture into the melted chocolate and mix using an immersion blender. Add the butter and mix it briefly. Cover the ganache with foil and let it set at room temperature.

Divide the ganache over the pie crusts. Garnish the tarts with pitahaya, carambola, physalis and the pomegranate seeds. Then shave the white chocolate over it for the finishing touch.



This beautiful, scaly cactus fruit is one of the pitahaya brothers; also called “dragon fruit”. The inside of the pitahaya consist of white, slightly sweet and aromatic pulp. The seeds provide a tasty, crunchy texture.

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