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TROPICAL AND COCONUT ZEN TART

MODERN TART WITH TROPICAL FRUITS AND COCONUT MOUSSE 
Quantities for 6 cakes.

Difficulty level

Ingredients

TOP FROLLA g 1050
unsalted butter 82% fat g 260
eggs g 175
almond flour g 115
caster sugar g 90
salt g 4

Preparation

Mix all the ingredients in the planetary mixer with the flat beater, let rest in the refrigerator.
Roll to 3,5mm and make the bottoms in the proper micro-perforated molds/rings "Silikomart Tarte Ring Round".
Let cool well before baking. Bake for about 18 minutes at 165°C with open valve and minimum ventilation.

Ingredients

CHOCOCREAM CRUNCHY TROPICAL To Taste

Preparation

Melt the CHOCOCREAM CRUNCHY TROPICAL at about 35-40°C.

Ingredients

milk 3.5% fat g 50
liquid cream 35% fat g 50
egg yolk g 20
caster sugar g 5
LILLY NEUTRO g 12.5
FRUTTIDOR MANGO g 150
SINFONIA CIOCCOLATO BIANCO g 75

Preparation

Bring milk and cream to a boil, then add them to the previously mixed yolk and sugar.
Bring the compound to 84°C.
Combine the hot mixture with SINFONIA CIOCCOLATO BIANCO, LILLY NEUTRO and FRUTTIDOR MANGO.
Mix and let it cool.

Ingredients

liquid cream 35% fat g 500
LILLY NEUTRO g 50
water g 50
JOYGELATO COCCO g 35

Preparation

Mix all the ingredients in a planetary mixer until a smooth semi-mounted compound is obtained. Pour it in the "Silikomart Kit Tarte Ring Palet" mold.
Blast chill at -40°C until cool.

Ingredients

MIRROR NEUTRAL To Taste
grated coconut To Taste
Final composition

With the help of a little spatula and a kitchen brush, make a layer of about half a centimeter on the bottom and on the internal walls of the baked shortcrust base.
Continue filling the tarlet with a layer of mango cremoux.
Lastly place on the top of it the coconut mousse disc and glaze with the MIRROR NEUTRAL previously heated at 50°C.
Decorate with grated coconut, DOBLA COCO 77207 and DOBLA FLOWER WHITE.

Antonio Losito
Antonio Losito

Pastry Chef and Gelato Maker

Recipe created for you by Antonio Losito