Whip the eggs with sugar and vanilla, then add oil and milk a little and finally sifted flour and baking powder.
Grease and flour the smart mold, pour the mixture into it and cook for about 20 minutes in a convection oven preheated to 180 ° C, then take it out of the oven and let it cool.
Meanwhile prepare the custard: whip the egg yolks with the sugar, then add the sifted flour and finally add the milk flush, then add the lemon peel (whole, not grated) and cook over low heat, stirring constantly, to obtain a thick cream, then remove from heat.
Peel the fruit and cut it (the banana is halfway along, kiwi and orange into wedges).
Once cold, turn out the base gently and turn it upside down on the serving plate.
Fill the groove with the still warm cream and level the surface well, then arrange the fruit forming the palms, as in the photo.
The tropical tart is ready: if you don't serve it right away, sprinkle it with a little lemon juice to prevent the fruit from blackening.
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