Exotic TartPastry recipe
- White chocolate - 185g
- Liquid cream - 350g
- Vanilla pods - 2
- Liquid cream - 135g
- Corn syrup - 10g (optionnel)
Cut the vanilla pods in half to extract the seeds.
Put in a saucepan and add the 135g of cream.
Add the corn syrup (optional).
Bring to the boil.
Meanwhile, melt the white chocolate.
Put the first preparation and the melted white chocolate in a blender.
Add the 350g of cream.
Keep in a cool place overnight.
Mango - Passion Pastry Cream
- Frozen fruit purée 100% : Mango - 315g
- Frozen fruit purée 100% : Passion fruit - 105g
- Egg yolk (pasteurized) - 45g
- Pasteurized whole eggs - 45g
- Caster sugar - 105g
- Corn starch - 40g
- Butter - 50g
Put the fruit purées in a saucepan.
Heat for 90 seconds.
In the meantime, mix the sugar with the eggs.
Add the corn starch.
In this preparation, add 1/3 of the fruit purées. Mix in.
Return to the pan and thicken.
Add the butter and mix.
Keep overnight in the refrigerator.
In this step
Almond sweet shortcrust for pressed sablé
- Flour T55 - 45.6g
- Butter - 21.3g
- Invert sugar - 18.2g
- Almond powder - 5.5g
- Salt - 0.3g
- Egg - 9.1g
Mix the powedered ingredients with the cold cubed butter.
As soon as the mixture is completely smooth add the cold eggs.
As soon as you obtain an even dough; stop mixing.
Store in the chiller at 4° C.
Bake at 150° C.
- Biscuit crumbs - 100g
- Feuillantine - 100g
- Milk chocolate - 100g
Melt the chocolate.
Add the feuillantine and crumbled almond sweet shortcrust.
Spread the pressed sablé in a ring of 28 cm.
Let it set 1 hour in the chiller + 4°C.
Assembly and Finishing
- Frozen fruits IQF : Williamette raspberry - 30g
- Mango (dice) - 20
Using a star nozzle pipe the mango and passion fruit pastry cream on the pressed sablé.
Using a plain nozzle pipe the whipped ganache, next to the mango and passion fruit pastry cream.
Then sprinkle some chocolate pearls, mango cubes, and raspberries.
Keep in chiller to set the cream.
In this step