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ALMOND SHORTCRUST PASTRY
- 120g Butter
- 2g Fine salt
- 80g Confectioner's sugar
- 30g Almond flour
- 50g Eggs
- 240g Pastry flour (60g + 180g)
- First mix the creamed butter, fine salt, confectioner's sugar, almond flour, egg and 60g of flour. As soon as the mixture is homogeneous, add the remaining 180g of flour in one go. Spread the mixture between 2 plastic sheets, then cut it into the desired shape. Store in the freezer for at least 1 hour before placing it in the base of the mold.
ALMOND AND COCONUT CUSTARD
- 90g Butter
- 90g Confectioner's sugar
- 45g Grated coconut
- 45g Almond flour
- 10g Cornstarch
- 50g Eggs
- Cream the butter then add in the confectioner’s sugar, cornstarch, grated coconut and almond flour. Gradually incorporate in the tempered eggs. Immediately pour into mold lined with the strip of shortcrust pastry. Bake in the oven at 355°F (180°C) for approx. 18 minutes.
PINEAPPLE RUM VANILLA COMPOTE
- ½ Pineapple
- 10g Lemon juice
- 4g Maïzena cornstarch
- 15g Dark rum
- ½ Vanilla pod
- Zest of ½ lime
- Cut the pineapple into small cubes. Mix the lemon juice with the Maïzena cornstarch and seeds from the vanilla pod. Bring the mixture to a boil in a saucepan. Once the mixture has cooled, add the rum and lime zest.
COCONUT MILK WHIPPED GANACHE
- 150g Coconut milk
- 20g Acacia honey(or invert sugar)
- 135g IVOIRE 35% chocolate
- 225g Heavy cream 36%
- 18g Malibu liqueur
- Zest of ½ lime
- Heat the coconut milk with the honey and lime zest. Leave to infuse for 10 minutes then strain. Melt the 135g of IVOIRE 35% chocolate. Gradually combine the hot mixture with the melted IVOIRE 35% chocolate using a spatula to create an elastic, glossy texture – once you can see this, your emulsion has started to form. Finish by mixing with an immersion blender to make a perfect emulsion. Add the 225g of cold cream and the Malibu. Mix again. Seal using plastic film and store overnight in the refrigerator. Whisk the mixture before you use it so its texture will pipe easily.
ASSEMBLY
Place a strip of shortcrust pastry in a tart frame, then pour in Almond & Coconut Custard. Bake at 355°F (180°C) for approx. 18 minutes. Leave to cool a little and turn out. Make the pineapple compote. Once it has cooled, use a spoon to place it in the center of the tart. Leave in the freezer for approx. 1 hour. Whisk the coconut ganache and use a piping bag with a 16mm nozzle to pipe it into unevenly sized droplets.
