Summer tartelette

Recipe for around 12 pieces

1. Almond tartelette dough
2. Coconut paste
3. Cremeux passionfruit
4. Coconut cream
5. Fresh mango/basil compote
6. Neutral jelly

Almond tartelette dough

• 140 gr Butter
• 130 gr Icing sugar
• 2 gr Salt
• 80 gr Whole Egg
• 270 gr Flour T45
• 40 gr Almond powder
• 80 gr Corn starch

Method:

1. Mix the butter, icing sugar and salt together to a smooth mass.
2. Add the whole egg and mix with the butter.
3. Add last the almond powder, corn starch and flour, mix all together until it becomes a dough.
4. Cool down in the fridge before using.
5. Roll out the dough to 2mm thickness.
6. Bake the tartelette at 155°c for 13 min.
7. Remove the tart ring and bake 5 min more at same temperature. Leave to cool down.
8. Brush the tart with egg wash (2/3 egg yolk + 1/3 cream) and start the recipe (2) below.

Coconut paste

• 70 gr Almond powder
• 70 gr Coconut shavings
• 130 gr Icing sugar
• 100 gr Eggs
• 130 gr Butter
• 10 gr Corn starch
• 2 gr Lemon zest
• White chocolate baking drops, Veliche

Method:

• Mix all the ingredients in a food processor.
• Pipe a layer (35 gram) into the baked tart shell
• add a few white chocolate drops per tartelette, and bake for 12 min, 150°c
• Leave to cool down.

Passionfruit cremeux

• 100 gr Passionfruit puree
• 45 gr Mango puree
• 80 gr Sugar
• 140 gr Whole egg
• 70 gr Egg yolk
• 3,5 gr Gelatin powder
• 20 gr Water
• 100 gr Butter
• 100` gr White chocolate Obsession 30%, Veliche

Method:

1. Mix the gelatin powder in the cold water and let set.
2. Bring the puree and the sugar to a boil.
3. Combine the whole egg and the egg yolk.
4. Add the hot puree to the egg mixture, combine well and heat it up to 84°c.
5. Remove the pan from the heat and add the gelatin and white chocolate to the mixture
6. Let the cremeux cool down to 38°c and add the soft butter. Mix shortly with a hand blender.
7. Use directly 

Coconut cream

• 250 gr Cream 35%
• 100 gr Coconut puree 100%
• 200 gr Coconut cream (19% fat)
• 6 gr Gelatin powder
• 30 gr Water
• 150 gr White chocolate Obsession 30%, Veliche
• 10 gr Malibu liquor or rhum

Method:

1. Mix the cold water and gelatin powder together (gelatin mass).
2. Heat up the cream and coconut puree till 45°c.
3. Melt the gelatin mass (in a microwave) and bring it to a simmer.
4. Add the gelatin mass into the cream. After the gelatin mass, add the coconut cream.
5. Melt the white chocolate (40°c) and add the cream (in three parts).
6. Use a hand blender to mix all ingredients together.
7. Let the cream cool down in the fridge for 12 hours. Add the Malibu liquor when whipping up the cream to desired consistency.

Mango/basil compote

Make a nice fruit compote of fresh mango, passionfruit, and some Thai basil. Cut the mango in small cubes and at some passionfruit. Cut the Thai basil in very fine pieces and add to the compote. Just make it as you like the taste.

Neutral jelly

Use a ready to use neutral jelly to dip/spray the tartelettes. This is important to protect the tartelettes from drying out.

Method:

1. Follow the methods below the recipes
2. After baking the tartelette and cooling it down totally, fill the tartlet with the passionfruit cremeux
3. Whip up the coconut cream and use a flat nozzle, to pipe the cream on the edge of the tartelettes. As a flower (see picture)
4. Prepare the fresh mango compote and fill the center of the tartelette with a spoon.
5. Place the tartelettes in the freezer for 30 min. and spray with a neutral jelly
6. Use some fresh lime or coconut shaving for the ‘finishing touch’.