Caribbean Fruit Tart

The floor:

1. Mix the ground chia seeds with the water.
2. Add raw cane sugar, vanilla sugar and salt, stir and whip vigorously until the sugar has dissolved.
3. Pour in the oil in a thin stream and whip vigorously for 2-3 minutes.
4. Mix the flour and baking powder and work alternately with the pineapple juice under the chia-sugar mixture. Whip up vigorously every now and then.
5. Brush a 28cm springform pan with coconut oil and sprinkle with the coconut flakes.
6. Fill the dough into the mold and bake in the preheated oven at 180 ° top / bottom heat for about 35-40 minutes.
7. Take the base out of the oven and let it cool down. Carefully remove from the mold.
8. Place the base on a cake plate and stretch a cake ring around it. As tight as possible so that nothing leaks. I like to use the ring of a slightly smaller springform pan here.

The filling:

1. The filling consists of two parts. On the one hand from fruit and on the other hand from the filling compound.
2. Mix coconut milk and pineapple juice and place half in a small saucepan. Add sugar and stir in agartine.
3. Slowly bring to the boil and simmer for 2 minutes while stirring. Then put aside.

Prepare fruit:

1. Peel and core the melon and cut into small cubes. Peel the bananas and cut them in half lengthways and crossways. (If you like to take your time, you should prepare the fruit before the filling.)
2. Spread the bananas on the floor, but don’t put them all the way to the edge, leaving a small gap.
3. Now pour the filling mixture over the bananas and distribute the melon cubes over them so that they are only partially visible.
4. Pray not to let too much of the filling run out of the bottom of the mold. xD
5. Now the cake is allowed to chill in a cool place, i.e. put it in the cold for about 2 hours.

The mango mirror

1. Peel the mango, cut the flesh from the core and puree.
2. Put all ingredients in a small saucepan and mix well, bring to the boil and simmer for about 1 minute.
3. Spread the mango level on the filling and put the cake in the cold again, at least 30 minutes, possibly longer.
4. Sprinkle with desiccated coconut.

The mint sugar:

1. As a little topping and to round off the taste, I made a little mint sugar.
2. Wash the mint, dry it and pluck the leaves.
3. Grate this with 2 tablespoons of white sugar (here it is important to use the refined white sugar, as raw cane sugar has too strong a taste of its own) in a mortar. Larger leaf parts should no longer be recognizable.
4. Mix this mass with the rest of the sugar.
5. If you want, you can push the sugar through a sieve, so all leaf parts / stems are sifted out and the sugar is finer. However, it’s a very sticky business.
6. The mint sugar can be used freshly prepared or spread out on baking paper and left to dry in order to store it in a screw-top jar.
7. Remove the fruit tart from the ring, cut into pieces and serve with the mint sugar.