Papaya and pomegranate tarts recipe

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These tropical papaya and pomegranate tarts might look like they’ve come from a fancy patisserie but they’re actually a doddle to make yourself


  • 8 individual pastry tart cases
  • 1 fresh ripe papaya
  • 2tbsp lime marmalade
  • 300ml double cream
  • 3tbsp papaya juice drink


  • Arrange the tart cases onto a tray. Roughly chop the papaya and place in a blender with the lime marmalade. Blend until smooth. Spread a little of this fruit puree over the base of each tart case.

  • Whip the cream until it forms soft peaks, fold in the papaya juice drink and whip again for a few secs until mixture holds its shape.

  • Spoon over the fruit puree and level with the back of a spoon.

  • To decorate, arrange fresh slices of papaya on top of each tart and scatter with a few pomegranate seeds.

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