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Tantalising tangy desserts

If you love tamarillos, these fruity desserts are for you. While it can be difficult to get your hands on this delectable fruit year-round, now is the perfect time to head to the local farmers’ market or raid your neighbour’s tree (after asking, of course) and give a new recipe a go.

Tamarillo Tarts with Lemon & Mint

Serves: 6

Preparation: 15 minutes

Cooking: none


4 tamarillos

12 sweet pastry shells (we used store-bought)

120g mascarpone

120g ricotta

½ lemon (finely grated zest and juice)

2 tablespoons honey

6 sprigs mint


• Peel and slice tamarillos

• In a bowl mix the mascarpone, ricotta, lemon zest, juice and honey until combined

• Spoon mascarpone mixture into pastry shells

• Top with tamarillo slices and garnish with mint leaves

• Refrigerate until ready to serve

Tamarillo Crumble

Serves: 2

Preparation: 10 minutes

Cooking: 40 minutes


6 tamarillos, peeled and thinly sliced

Crumble topping Ingredients

½ cup rolled oats

½ cup butter, melted

½ cup coconut sugar

¼ cup all-purpose flour

⅓ cup slithered almonds

½ teaspoon cinnamon


• Pre heat the oven to 180°C on fan bake

• Place the tamarillos into an oven-proof dish or individual dishes

• In a bowl, combine the oats, butter, coconut sugar, flour and cinnamon

• Spread over the tamarillos and sprinkle with the almonds

• Place in the oven and bake for 40 minutes.

• Serve warm with a side of ice cream or yoghurt

Tamarillo and Coconut Cake

Serves: 8-12

Preparation: 15 minutes

Cooking: 30 minutes


3 tamarillos, peeled and cubed

3 tablespoons Manuka honey

2 free-range eggs

1 tablespoon vanilla extract

⅓ cup coconut oil, melted

½ cup coconut yoghurt

2 cups almond meal

2 teaspoons baking powder

Pinch of salt

½ cup desiccated coconut


• Pre-heat the oven to 180°C fan bake and line a small spring-form tin with baking paper

• Place a pot on the stove on low heat and add honey and tamarillos. Let them gently simmer for 5 minutes, take off heat and set aside

• In a bowl, beat the eggs, vanilla extract and coconut oil. Fold in coconut yoghurt, baking powder, salt and almond meal

• Pour into cake tin. Spoon tamarillo honey mixture over and sprinkle with coconut. Cook for 30 minutes and remove from oven. If a knife or toothpick comes out clean, the cake is ready

• Let the cake cool in the tin and then remove. Serve with a dollop of yoghurt. Cake is best stored in an airtight container at room temperature for up to 1 week.

— Courtesy of 5+ADay

Tamarillo Tarts with Lemon & Mint
Tamarillo Crumble
Tamarillo and Coconut Cake