For the Bird of Paradise Fruit Tart, first preheat the oven to 150 °C and grease a notched tart pan.
For the cake base, beat the egg whites with 80 g sugar until stiff. Beat the egg yolks with the remaining sugar, water, vanilla sugar and lemon zest until thick and fluffy. Stir in the flour and oil, and finally carefully fold in the beaten egg whites. Pour into the prepared pan and bake for about 45 minutes. After about 20 minutes, increase the temperature to 170 °C. At the end of the baking time, remove the cake base from the oven and let it cool for about 10 minutes, then remove it from the mold and let it cool completely.
Drain one pear half (use remaining pears elsewhere), remove about 3 tablespoons of juice from the can. (Alternatively, peel a fresh pear, cut in half lengthwise and core).
For the custard, prepare a vanilla pudding, cover with plastic wrap and let cool to room temperature. Beat the mascarpone with a hand mixer until creamy and stir in the vanilla pudding by the tablespoonful. Finally, stir in the pear juice and sweeten the cream – to taste – with a little powdered sugar.
Spread the cream on the cooled cake base.
Wash apple, nectarine, strawberries and cherries, peel kiwi. Cut the apple, nectarine and kiwi into very thin wedges, remove the pits from the cherries, halve them and cut them into thin wedges as well. Cut out a triangle (beak) and two jagged “feet” from the strawberry. For the eyes in the preber
You can prepare the bird of paradise fruit tart with all your favorite kinds of fruit! Replace apple and nectarine for example with apricots, peaches or red apples.