Cakes, Desserts/Desserts and Treats, Dolci/ Desserts, Cakes & Treats, Torte
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Exotic spring tart

A refreshing and gorgeous tart, with all spring tastes: coconut, mango and passion fruit.
A crowd-pleasing dessert. If you want to prepare an exotic entremet with same flavours, clic here.

Crostata esotica di primavera 1

Crostata esotica di primavera 2

Exotic spring tart - serves 6/8
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Ingredients
  1. - Shortcrust pastry -
  2. 2 cups (250 g) pastry flour
  3. 1 cup (125 g) icing sugar
  4. ½ cup (1 stick) + 1 tbsp (125 g) soft unsalted butter
  5. 1 medium whole egg (50 g)
  6. seeds from 1 vanilla pod
  7. - Passion fruit curd -
  8. 1/3 up + 2 tsp (90 g) passion fruit puree
  9. 5 tbsp (60 g) water
  10. 2 medium-large (120 g) whole eggs
  11. 1/3 cup + 1 tbsp + 1 tsp (90 g) superfine granulated sugar
  12. seeds from ½ vanilla pod
  13. 4 tbsp (60 g) soft unsalted butter
  14. 1 gelatin sheet (2,04 g) 200 bloom (0.5%)
  15. - Coconut namelaka -
  16. 4.5 oz (128 g) white chocolate, finely chopped
  17. 1/3 cup (75 g) coconut milk
  18. 1 tsp (4 g) glucose syrup
  19. 1,5 g gelatin sheets 200 bloom (0.42%)
  20. 2/3 cup (150 g) heavy cream
  21. - Mango jelly -
  22. scant 2/3 cup (145 g) mango puree
  23. 2 tbsp + 1 tsp (35 g) superfine granulated sugar
  24. 1.5 tbsp (15 g) dextrose or granulated sugar
  25. 3,1 g gelatin sheets 200 bloom (1.6%)
  26. - Mango fluid gel -
  27. scant ½ cup (100 g) mango puree
  28. 1 g di agar agar
  29. 1 tsp (5 g) superfine granulated sugar
  30. - To garnish -
  31. shredded coconut
  32. neutral glaze
  33. fresh coconut
  34. fresh mango (optional)
Instructions
  1. - Shortcrust pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat butter with icing sugar.
  3. Add whole egg, then sifted flour and beat until well combined (do not overwork the dough).
  4. Wrap the dough in clingfilm and refrigerate for at least 3 hours.
  5. - To line the pastry ring -
  6. Brush the interior of your ring with butter (8 inches - 20.5 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
  7. Roll the dough gently until you have an even 3mm thickness.
  8. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  9. Using the knife, remove the over hanging pastry.
  10. Prick the base with a fork.
  11. With a smaller ring (i used a 4 inch - 10 cm, but suggest 3 inches - 8 cm) cut out a disc of pastry from the centre of the tart.
  12. Butter the small pastry ring and attach a pastry strip to the ring and press into the hole.
  13. Refrigerate for 2 hours.
  14. - To bake -
  15. Heat fan oven to 320 F - 160°C.
  16. Bake the tart shell for 20-25 minutes minutes and let completely cool.
  17. - Passion fruit curd -
  18. Soak gelatin sheets in cold water.
  19. In a bowl mix eggs with sugar, just to combine.
  20. In a small saucepan, heat water, passion fruit puree and vanilla seeds.
  21. Pour the mixture over eggs-sugar, return to the sauce pan and cook over moderate heat, stirring constantly, until the mixture reaches 179.5 F - 82°C.
  22. Remove from the haet, add wringed gelatin sheets and stir to melt.
  23. Quickly cool the mixture to 105F - 40°C.
  24. Add butter and blend to get a smooth and silky mixture.
  25. Pour the mixyure into the baked shell and refrigerate until completely set.
  26. Pour the leftover curd in 1 inch - 2.5 cm half-sphere moulds and freeze.
  27. - Coconut namelaka -
  28. Soak gelatin sheets in cold water.
  29. Boil milk with glucose syrup, add wringed gelatin sheets
  30. Pour the milk over the chopped chocolate in 3 additions, stirring slowly with a rubber spatula.
  31. Use an immersion blender to further ensure full blending, then add cold heavy cream.
  32. Pour the mixture into a bowl, cover with plastic wrap and refrigerate for 10-12 hours.
  33. - Mango jelly -
  34. Soak gelatin sheets in cold water.
  35. Heat a part of mango puree in the microwave.
  36. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  37. Add sugar, dextrose, citric acid and stir to combine.
  38. Add the remaining cold puree to the mixture, stir to combine.
  39. Pour the mixture in a rectangular pastry ring, until ½ cm thick.
  40. Let cool, then freeze.
  41. Pour mango jelly lefovers in 1 inch - 2.5 cm half-sphere moulds and freeze.
  42. - Mango fluid gel -
  43. In a small bowl, mix sugar with agar agar.
  44. On a low heat, heat mango purée with citric acid until temperature reaches 120F-50°C.
  45. Add sugar and agar agar and bring to a boil, stirring constantly, and cook for about 1 minute.
  46. Refrigerate until cool, before processing in a blender until creamy and smooth.
  47. Pour the fluid gel into a plastic squeeze bottle.
  48. - To assemble -
  49. Cut the rectangular mango jelly into small cubes.
  50. In the bowl of a stand mixer, whip the coconut namelaka until soft peaks form and pour in 2 pastry bags: 1 with a star tip, the other with a round tip.
  51. Brush the passion fruit curd with neutral glaze and sprinkle with shredded coconut.
  52. Garnish the tart with passion fruit curd half spheres, half spheres and cubes mango jelly, with mango fluid gel and coconut namelaka.
  53. You can use fresh mango cubes, as well.
  54. - To serve -
  55. Refrigerate about 2 hours before serving.
Cookingmesoftly http://www.cookingmesoftly.it/
Crostata esotica di primavera 3Crostata esotica di primavera 4

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