This is one of my all time favourite tarts and me, as you might have noticed just love tarts! because there is endless options and recipes to experiment with!
Approx 5-6 tarts
Tart shell
Butter (soft in room temperature) 83g
Icing sugar 53g
Almond powder 20g
Vanilla sugar 7g
Salt 0.5g
Eggs 33g (3/4 egg)
Flour 167g
Mix together butter, almond powder, vanilla sugar and icing sugar. Just to a smooth paste do not cream the mixture. Add the eggs little a time. Add salt. Add the flour and knead carefully to a paste. Do not over mix. Roll out paste to 3mm thick between 2 bakingpapers and
let rest in between cutting out the tarts and lining the cake tins. Leave in freezer.
Blind bake in 160-165C (for approx 20 minutes) with no steam.
Tropical compote
Mango (frozen or fresh) 55g
Pineapple fresh 200g
Sugar #1 45g
Yellow pectin 4.5g
Sugar #2 12g
Mango purée 50g
Lime zest 1-2pcs
Heat up mango puree, mango, pineapple and sugar #1 and let the liquid evaporate. Mix sugar #2 and pectin and sprinkle in the mixture. Let cook until it thickens. Cool down.
Coconut dacquoise sponge
Almond powder 100g
Icing sugar 120g
Egg whites 150g
Sugar 67g
Desiccated coconut 150g
Sift together the almond powder, flour and icing sugar. Whisk the egg whites in a stand mixer until soft peaks form, gradually adding the sugar. Take the mixture off the machine and gently fold through the sifted dry ingredients, along with the desiccated coconut.Spread onto a silicone baking paper-lined trays, 200g á tray, and bake at 160°C for 6 minutes, or until cooked. Remove from the oven and immediately transfer to a wire rack to cool as fast as possible.
COCONUT CHANTILLY / WHIPPED COCONUT GANACHE
Glucose 30g
Invert 30g
Cream 500g
White chocolate (Valrhona, Callebaut...) 290g
Coconut cream 395g
Boil glucose, invert and cream together. Pour onto white chocolate in 3 steps. Add coconut cream slowly while blending with a hand blender. Let rest over night and whip up with a whisk or a paddle until stiffen. Do not over whip.
Assemble
Spread compote in the base of the tart shell, add some fresh passionfruit and top of with the dacquoise sponge. Pipe Chantilly on top and garnish.
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