Directions

1To make the tart case - Combine flour, salt, sugar & Nuttelex in a processor till it forms breadcrumbs 'texture'. Gradually add in ice water & pulse several times till it forms a dough. Wrap dough in cling wrap & chill in fridge for about 3 hrs or freezer for 30 minutes

2Roll out dough in between two sheets of baking paper till about 3mm thickness. Use a round cutter (similar to the size of tart case mold) to cut out the dough. Line cut out dough onto each tart mold & chill in fridge for about 30 minutes

3Cover dough with baking paper or cupcake liners & fill it with raw rice or beans. Bake in preheated oven at 160°C for about 15 mins. Remove baking paper & rice/ beans & let the tart cases cool on rack. Brush a thin layer of white chocolate on the inside of the tart cases & set aside

4To make the coconut lemon crème diplomate - Add all ingredients into a saucepan on medium- high heat. Whisk till well combined & mixture thickens to coat the back of a spatula. Fill baked tart cases with the mixture. Allow the tart to set in the fridge for at least 3 hours

5To make the sugar dome - Melt isomalt in a pot on medium high heat till dissolved. Boil to it reaches 190°C. Pour a small amount (about 1 -2 tbsp) into each silicone dome-shaped mold (similar to the size of tart cases) . Gently line the mold thinly with the mixture in a swirling motion. Let it cool & carefully remove sugar dome from the mold, set aside

6To assemble - Decorate tart with mango, raspberries & blueberries. Cover each tart with sugar dome and serve