Exotic tartPastry recipe
- Semi-whole rice flour - 400g
- Corn flour - 160g
- Potato starch - 160g
- Tapioca - 80g
- Icing sugar - 240g
- Almond powder - 80g
- Salt - 4g
- Butter - 400g
- Egg - 200g
In a stand mixer with a paddle attachment, mix flours and starches with the icing sugar, almond flour, salt and butter.
Add eggs and knead without adding body.
Refrigerate for 1h at 4°C.
Roll it out to a 3-mm thickness and cut as required
- Hazelnut praline - 150g
- Hazelnut praline paste - 50g
- Milk chocolate 40% coverage - 100g
- Corn flakes - 125g
Melt the milk chocolate couverture in a bain-marie to 45°C.
Mix the praline with the hazelnut paste.
Add the melted milk chocolate couverture and mix well.
Add the corn flakes and spread onto the tart shell.
- Vanilla pod - 1 pcs
- Banana - 270g
- Pectin NH - 6g
- Caster sugar - 45g
- Glucose syrup - 35g
Mix well pectin NH with caster sugar.
Heat purées with the split and scraped vanilla pod, the bananas and glucose.
At about 40°C, add the powders, bring to a boil for 1 min and remove the vanilla pod. Blend and pipe onto the croustillant.
MILK CHOCOLATE KALAMANSI MOUSSE
- Frozen fruit purée 100% : Kalamansi - 85g
- Milk - 165g
- Cream - 75g
- Gelatin - 6g
- Water - 36g
- Milk chocolate 40% coverage - 470g
- Cream 35% fat - 610g
Hydrate the gelatine in 5 times its weight in water.
Boil the milk and cream, add the gelatine.
Pour in several times over the chopped couverture.
Add in the Kalamansi purée, blend.
At 40°C, fold in the whipped cream 35%.
Pour into pebble moulds.
In this step
DARK CHOCOLATE SPRAY GUN MIXTURE
- dark chocolate couverture - 300g
- Cocoa butter - 200g
Melt the couverture and cocoa butter.
Use at 35-40°C.
Spray the kalamansi and milk chocolate mousse pebbles
Spread the corn croustillant onto the tart shell.
Add the exotic confit.
Arrange on the top milk chocolate-kalamansi mousse pebbles, previously sprayed with cocoa butter and milk chocolate.
Fresh fruits: diced mango.
Passion fruit seeds.
Dark chocolate button.