Exotic Fruit Tart

Exotic Fruit Tart

Tropical Tart Recipe
Sable Dough

Ingredients

  • 180 g butter, cold
  • 98 g confectioner’s sugar
  • Pinch of salt
  • 45 g almond flour
  • 70 g whole eggs
  • 400 g flour

Method

  1. Preheat oven to 165°C (325°F).
  2. In a stand mixer fitted with a paddle attachment, combine butter, flour, sugar, salt, and almond flour. Mix until the texture resembles sand.
  3. Add the egg and mix until the dough forms a ball.
  4. Roll dough to 2 mm thickness between parchment paper, wrap in plastic, and refrigerate for at least 3 hours.
  5. Butter small Pavoni tart molds, cut the dough to fit, line and trim each mold.
  6. Bake for 15 minutes.
Tropical Crémeux

Ingredients

  • 100 g passion fruit purée
  • 200 g mango purée
  • 50 g pineapple juice
  • 50 g lychee purée
  • 30 g guava purée
  • 100 g heavy cream
  • 100 g milk
  • 75 g sugar
  • 240 g egg yolks
  • 12 g silver gelatine sheets

Method

  1. Soak gelatine in ice water until softened, then squeeze out excess water.
  2. Bring the purees, milk, and cream to a simmer.
  3. Mix sugar and egg yolks, then temper with the hot liquid mixture.
  4. Cook to 82°C as a crème anglaise, add the gelatine, and strain. Cover and refrigerate.
Tropical Fruit Jelly

Ingredients

  • 100 g passion fruit purée
  • 50 g pineapple purée
  • 50 g lychee purée
  • 150 g mango purée
  • 50 g yuzu purée
  • 45 g sugar
  • 11.5 g silver gelatine sheets

Method

  1. Soak gelatine in ice water until softened, then squeeze out excess water.
  2. Bring the purees and sugar to a boil, then add the gelatine.
  3. Pour into Pavoni spiral molds and freeze.
Coconut Whipped Ganache

Ingredients

  • 250 g coconut purée
  • 25 g inverted sugar
  • 25 g glucose syrup
  • 200 g white chocolate
  • 450 g cold heavy cream
  • 15 g Malibu rum

Method

  1. Bring the coconut purée, glucose, and inverted sugar to a boil.
  2. Pour over the white chocolate and blend to emulsify.
  3. Add the cold cream and Malibu, cover, and refrigerate.
Neutral Glaze

Ingredients

  • 300 g nappage neutral glaze
  • 30 g water

Method

  1. Bring the neutral glaze and water to a boil.
  2. Let cool and refrigerate. Use at 55°C.
Mango Gel

Ingredients

  • 300 g mango purée
  • 30 g sugar
  • 3 g agar-agar

Method

  1. Mix all ingredients and bring to a boil.
  2. Set in the fridge for 2 hours, then blend with a hand blender.
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