Lemon, lime and coconut tart, a recipe for a fresh and delicious tart. A pungent lime confit, a sour lemon custard and a creamy and light coconut mousse.These are the steps to prepare  the lemon, lime and coconut tart. A perfect dessert for the first warm days. The lemon, lime and coconut tart will win you over with the first bite. You can watch the video here.

crostata limone, lime e cocco
crostata limone, lime e cocco

Lemon, lime and coconut tart

Porzioni 6
Chef Aria

Ingredienti

Coconut and lime shortcrust pastry

  • 1 cup less 1 tbsp (114 g) pastry flour
  • ¾ cup (57 g) shredded cococnut
  • 4 tbsp (1/2 stick) (57 g) soft unsalted butter
  • 1/3 cup + 2 tbsp (57 g) icing sugar
  • 20 g whole egg
  • 1 or 2 tbsp cold water
  • Zest from ½ lime
  • Seeds from ½ vanilla pod

Lime confit

  • 5 tbsp (75 g) fresh lime juice, sifted
  • 1 tbsp + 1 tsp (20 g) superfine granulated sugar
  • Vanilla powder
  • 2.6 g pectine NH

Lemon curd

  • 2.3 g gelatin sheets or powder, 200 bloom (0.5%)
  • 4 tbsp + 1 tsp (65 g) superfine granulated sugar (I)
  • 6 tbsp + 1 tsp (95 g) fresh lemon juice, sifted
  • 1 tsp lemon zest
  • 4 tbsp + 1 tsp (65 g) superfine granulated sugar (II)
  • 3 medium (150 g) whole eggs
  • 6 tbsp (82 g) room temperature unsalted butter

Coconut and white chocolate mousse

  • 3 g gelatin sheets or powder, 200 bloom
  • 3 oz (112 g) white chocolate
  • 6 tbsp (90 g) coconut puree
  • 3/4 cup + 2 tsp (180 g) heavy cream

Neutral nappage

  • 6 g gelatin sheets or powder, 200 bloom
  • 2/3 cup less 2.5 tbsp (120 g) water
  • ½ cup + 1 tbsp + 1 tsp (120 g) superfine granulated sugar

Extra

  • Mycryo coca butter

Istruzioni

Coconut and lime shortcrust pastry

  1. In a food processor, process shredded coconut with icing sugar and set aside.

    In the bowl of a stand mixer, fitted with paddle attachment, beat butter with flour, salt, vanilla and lime.

    Add beaten egg and when it is well combined, add coconut/sugar mixture.

    Add water to combine the mixture, if necessary.

    Roll the dough gently between baking paper, until you have an even 3 mm thickness and refrigerate for a couple of hours.

    Line a 7.5 inches greased pastry ring (19 cm) with short crust pastry, prick the base with a fork and freeze.

To bake

  1. Heat fan oven to 320 F – 160°C.

    Bake the tart shell on micro perforated tray and Silpat non-stick mat for 20/22 minutes.

    Dust with Mycryo cocoa butter and let completely cool.

Lime confit

  1. In a small bowl, combine sugar with pectin and vanilla powder

    Heat lime juice until 145F – 60°C and add sugar/pectin mixture and stir to combine.

    Bring the mixture to boil and cook for 2 minutes, stirring constantly.

    Cover with clingfilm and refrigerate to set.

Lemon curd

  1. Soak gelatin sheets in cold water.

    In a sauce pan, heat lemon juice with zest and sugar (I) until 175 F – 80°C.

    In a separate bowl, mix whole eggs with sugar (II) until sugar is dissolved.

    Pour the hot syrup over eggs/sugar mixture and cook, stirring constantly until temperature reaches 180 F – 82°C.

    Pour the mixture in a cold bowl, add wringed gelatin sheets and stir to melt.

    Let the mixture cool for a while, then add the butter and blend with a hand blender until smooth.

Coconut and white chocolate mousse

  1. Soak gelatin sheets in cold water.

    Melt chocolate in the microwave.

    Heat coconut puree until 180F – 80°C.

    Out of the heat, add wringed gelatin sheets and stir to melt.

    Pour the hot milk over the chocolate in 3 batches and mix with a rubber spatula.

    Let the ganache cool until 95F – 35°C.

    Gently add whipped cream.

    Fill the mousse up the half the mould “Disco” by Pavoni or in a 7 inches pastry ring.

    Refrigerate, then freeze.

Neutral nappage

  1. Soak gelatin sheets in cold water.

    In a small saucepan bring water and sugar to 218F – 103°C.

    Remove from the heat and when the mixture reaches 160F – 70°C, add wringed gelatin sheets and stir to melt.

    Let the nappage cool until 90F – 32°C before using.

To assemble

  1. Soften the lime confit with a small whisk and brush a thin layer on the tart.

    Refrigerate for 5 minutes.

    Pour the lemon curd inside the tart shell and refrigerate to set.

    When the temperature of the neutral nappage reaches 90F, glaze the coconut and white chocolate mousse.

    Place the mousse on the tart shell and refrigerate for a couple hours before serving.

To serve

  1. Garnish with chocolate decorations and enjoy.

crostata limone, lime e cocco
crostata limone, lime e cocco
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