- 5 ounces Cultured butter
- 4 ounces Cane sugar
- 3 Eggs
- 7 ounces Pastry flour
- 1 ½ teaspoons Baking powder
- ½ cup Milk (low-fat)
- 3 Kiwis
- ½ Papaya (about 250 grams)
- 1 small Mango (300 grams)
- 24 Cape gooseberries
- 5 ounces Coconut yogurt
- 4 ounces Quince jelly
Beat butter, sugar and 1 pinch of salt with a hand mixer until creamy, about 8 minutes.
Add eggs and beat thoroughly. Combine flour and baking powder. Alternating with milk, mix flour into egg batter.
Pour batter into a greased 26 cm (approximately 10-inch) diameter fluted tart pan and smooth surface with a spatula. Bake in a preheated oven at 180°C (convection oven 160°C, Gas: Stude 2-3) (approximately 350°F/convection 325°F) on the bottom rack until light brown, 20-25 minutes
Let tart cool briefly. Remove tart from pan and let cool on a rack.
Peel kiwi and cut into slices. Peel, core and cut payaya into wedges.
Peel mango, cut flesh from pit in 2 thick slices and cut flesh into strips. Remove skins from gooseberries, rinse and pat dry.
Spread coconut yogurt on tart.
Arrange fruit decoratively on top of yogurt.
Heat quince jelly with 3 tablespoons water in a small pot while stirring. Allow to cool briefly then brush on fruit. Serve immediately.