Mango, sumac, roasted pineapple tart with lime yoghurtPastry recipe
Sweet hazelnut and charcoal pastry
- Flour - 436g
- Icing sugar - 102g
- Caster sugar - 65g
- Hazelnut (powder) - 65g
- Butter - 240g
- Egg - 944g
- Charcoal - 50g
Rub together the flour, icing sugar, caster sugar, ground hazelnuts and
butter. Add the eggs and finish with the activated charcoal.
Remove and keep in the fridge.
- Egg white - 300g
- Caster sugar - 100g
- Icing sugar - 150g
- Almond powder - 50g
- Coconut (powder) - 200g
Beat the egg whites, add the caster sugar until very firm then finish by folding in the rest of the sieved ingredients by hand.
Pour onto a sheet lined with baking parchment. Bake for 15 minutes at around 180°C.
- Mango - 1 pcs
Peel the mango, slice to 1 cm thick using a Japanese mandolin and cut these into regular cubes.
Candied sumac mango
- Sugar - 24g
- Pectin NH - 3g
- Sumac - 10g
Bring the mango puree to the boil, then add the sugar and pectin off the heat Cook to 106 °C then add the sumac powder.
- Natural yogurt - 200g
- Lime - 1 pcs
Take the yoghurt (12% fat) then zest the lime, mix the two thoroughly.
- Pineapple - 1 pcs
Peel the pineapple and slice it using a ham slicer (1.5 cm thick), then use an 8 cm diameter cookie cutter to form a circle the same size as the tarts. Then cut a hole in the middle of the pineapple using a 2 cm cookie cutter.
Line the tart tins with the hazelnut and charcoal pastry. Bake at 160 °C for 16 minutes, then cool.
Cut the coconut sponge with an 8 cm cookie cutter and place in the tart tin.
Once the sponge is in position, mix the candied sumac mango and mango minestrone, smooth level with the sides of the pastry.
Take the cut pineapple slices and roll in sugar, then blowtorch them until colourful and well roasted.
Leave the pineapple to cool, fill a piping bag with the lime yoghurt.
Once the pineapple is cool, gently lay it over the tart and garnish the middle of the hole with the lime yoghurt.