Exotic tart

Pastry recipe

For 3 tarts, 6 servings each and 15 small cakes

 

Gluten-free sweet dough

Corn croustillant

Exotic confit

Milk chocolate-kalamansi mousse

Dark chocolate spray gun mixture
 

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Exotic tart
Romain Chalumeau

Romain Chalumeau

Pastry Chef, Instructor, École Nationale Supérieure de Pâtisserie, Yssingeaux
  Having a diploma in pastry / chocolate / ice cream making / confectionery / catering in 2005, Romain worked in multiple companies, obtaining the additional mention of “Restaurant Desserts”...
  1. SWEET DOUGH

    Ingredients

    • 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

  2. CORN CROUSTILLANT

    Ingredients

    • 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.

  3. EXOTIC CONFIT

    Ingredients

    • 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.
     

  4. MILK CHOCOLATE KALAMANSI MOUSSE

    Ingredients

    • 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

  5. DARK CHOCOLATE SPRAY GUN MIXTURE

    Ingredients

    • 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

  6. Assembly

    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.

     

    Decorating  

    Fresh fruits: diced mango.

    Passion fruit seeds.

    Dark chocolate button.
     

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