Caribbean tart

by | May 10, 2017 | Pastry, Tarts | 0 comments

If you liked the tart “Pretty in pink”, you will appreciate this fresh, gorgeous tart, with summer perfumes.
The fresh lime and pineapple compote envelops the sweet coconut, achieving a perfect balance of flavors.

Crostata Caraibi 1

Crostata Caraibi 2

Crostata Caraibi 3

Caribbean tart

Yield: serves 8

Ingredients

Pâte sucrée

  • 1 ¾ cup (230 g) pastry flour
  • ½ cup (115 g) soft unsalted butter
  • ½ cup (60 g) icing sugar
  • a generous ¼ cup (30 g) almond powder
  • 1 small whole egg (1.5 oz - 45 g) lightly beaten
  • pinch of salt

Coconut filling

  • 1 medium egg white, room temperature
  • 9,5 tbsp (60 g) shredded coconut
  • 4 tbsp (60 g) superfine granulated sugar
  • 3 tbsp (40 g) coconut puree

Pineapple/passion fruit compote

  • 5.5 oz (150 g) fresh small pineapple cubes
  • 3 tbsp (30 g) passion fruit puree
  • grated zest from ½ lime
  • 2 tsp (10 g) superfine granulated sugar
  • 3 tbsp + 1 tsp (50 g) water
  • 2 tsp (5 g) maizena
  • 2 tsp (10 g) superfine granulated sugar, extra
  • 1 g Nh pectin
  • 2 tsp (10 g) water, extra

Pineapple brunoise

  • generous 3 oz (90 g) fresh small pineapple cubes

Coconut mousse

  • 1 cup (250 g) coconut puree
  • ½ cup + 1 tbsp (68 g) superfine granulated sugar
  • 5.5 g gelatin sheets, gold strenght, 200 bloom (1.02%)
  • 1 cup (225 g) whipping cream

Neutral nappage

  • 12 g gelatin sheets, gold strenght, 200 bloom (2.5%)
  • 1 cup + 2 tbsp + 2 tsp (240 g) superfine granulated sugar
  • 1 cup + 1 tbsp (240 g) water

Instructions

    Pâte sucrée
    In the bowl of a stand mixer, fitted with paddle attachment, beat sugar with butter.
    Gradually add beaten egg and when it is well combined, add flours and salt.
    With your hands shape the dough into a ball, flatten into a disc, cover with plastic wrap and refrigerate for a couple of hours.
    To line the pastry ring
    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).
    Roll the dough gently until you have an even 3-4 mm thickness
    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.
    Using the knife, remove the over hanging pastry.
    Prick the base with a fork and refrigerate for 1 hour.
    Coconut filling
    With a fork, lightly whisk the egg white.
    Add shredded coconut, sugar, coconut puree and mix to combine.
    To bake
    Heat fan oven to 340 F - 170°C.
    Bake the tart shell for 10/12 minutes.
    Fill the tart shell halfway with coconut filling (you will have some leftovers) and bake for 18/20 minutes.
    Let completely cool before removing the pastry ring.
    Pineapple/passion fruit compote
    In a small saucepan, place 5.5 oz (150 g) fresh pineapple cubes, passion fruit puree, lime zest,
    2 tsp (10 g) superfine granulated sugar and 3 tbsp + 1 tsp (50 g) water and cook for about 20-25 minutes, stirring constantly.
    Blend the mixture with a hand blender.
    In a small saucepan, place maizena, remaining sugar, pectin and remaining water and mix to combine.
    Add the pineapple blended mixture and boil for a couple of minutes on medium heat.
    Remove from the stove, add the pineapple brunoise and combine.
    Spread the mixture in the tart shell (over the coconut filling).
    Coconut mousse
    Soak gelatin sheets in cold water.
    On medium saucepan, heat coconut puree and sugar to melt.
    Add wringed gelatin sheets and mix to combine.
    When the mixture reaches 85F - 30°C, whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, then add the rest of the whipped cream and gently mix to combine.
    Pour the mousse in the white part of the mould Eclipse by Silikomart (or a pastry ring 7 inches-18 cm) and freeze.
    Neutral nappage
    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 cool the nappage to glaze.
    To assemble
    Place the tart on a serving plate and brush the surface with neutral glaze (not the neutral nappage)
    and sprinkle the edges of the tart with shredded coconut.
    Remove the frozen mousse from the silicone mould (or the pastry ring) and place on a rack.
    Glaze the coconut dome with neutral nappage at 100F-105F - 38-40°C.
    Wait some seconds, then with a knife, clean the edges.and using a spatula, gently, lay the mousse on the tart.
    Garnish as you prefer.
    To serve
    Refrigerate for 6-8 hours to allow the cake bring back to right temperature.

Crostata Caraibi 4Crostata Caraibi 5

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