TROPICAL AND COCONUT ZEN TART
MODERN TART WITH TROPICAL FRUITS AND COCONUT MOUSSE
Quantities for 6 cakes.
![](/IRCA/Recipes/image/26938/image-thumb__26938___auto_b492ef3e91c9043ccd499cc4b73eae8d/image%20%282%29%20%281%29.png)
MODERN TART WITH TROPICAL FRUITS AND COCONUT MOUSSE
Quantities for 6 cakes.
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 |
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.
Pastry Chef and Gelato Maker