Ingredients
For 2 tarts
145 g icing sugar
50 g ground almonds
80 g blanched ground almonds
200 g T45 flour
200 g T55 flour
4 g fine salt
200 g Debic Cake Butter
75 g whole eggs
200 g strawberry purée, Mara des Bois
18 g invert sugar
18 g caster sugar
4 g pectin NH
4 g gelatine mass (200 Bloom)
1 g lime or lemon juice
100 g passion fruit purée
100 g mango purée
60 g caster sugar
100 g whole eggs
100 g egg yolks
25 g gelatine mass (220 Bloom)
100 g coconut purée
125 g Debic Cake Butter
1000 g water
300 g caster sugar
5 g liquid vanilla
1 lemon
1000 g pineapple, fresh
35 g passion fruit purée
15 g mango purée
4 g caster sugar
1 g agar
2 g potato starch
50 g egg whites
100 g sugar
100 g water
50 g glucose syrup
80 g caster sugar
2 g pectin NH
265 g neutral glaze
Preparation
Using the paddle attachment of a mixer, combine the icing sugar, ground almonds, flours, fine salt and Cake Butter until crumbly.
Add the whole eggs and knead briefly.
Allow to cool in the bowl, then remove and refrigerate.
Roll out and line your tart rings.
Melt the Cake Butter and incorporate the ground almonds, grated coconut, flour and sugar.
Mix in the eggs and Stand & Overrun.
Mix well and store in the refrigerator or use immediately.
Bring to room temperature before using.
Brush the blind-baked tart shells with the egg wash mixture and bake for 15 minutes at 150°C in a fan oven.
Heat the purée with the invert sugar.
At 40°C, incorporate the mixture of sugar and pectin.
Bring to a boil, then add the gelatine mass and lemon juice.
Pour 100 g into silicone moulds and freeze.
Heat the passion fruit and mango purées with the sugar.
Make an anglaise (84°C) with the whole eggs and yolks.
Incorporate the gelatine mass and coconut purée.
Cool to 50°C before blending with the tempered Cake Butter.
Store in the refrigerator.
Heat the water with sugar, liquid vanilla and lemon.
Add the fresh pineapple cubes.
Boil for 15 minutes over medium heat.
Refrigerate and drain well the day before use.
Heat the purées and incorporate the mixed powders.
Bring to a boil then refrigerate.
Blend and store in a piping bag before use.
Heat the tempered egg whites and sugar to 50°C.
Cool in a mixer.
Pipe small points using a 10 mm nozzle.
Bake at 100°C in a deck oven.
Heat the glucose and water to 40°C.
Add the sugar and pectin mixture.
Bring to a boil and incorporate the neutral glaze.
Blend with a hand mixer.
Use at 90°C with a spray gun.
Assembly
Pipe the coconut frangipane into the tart shells.
Brush with egg wash and bake at 150°C for 15 minutes.
Pipe a layer of exotic fruit cream and place your coulis insert on top.
Cover with more cream and then arrange the pineapple pieces.
Finishing touch
Pipe small dots of mango gel and decorate with meringues.
