COCONUT AND RED BERRIES TARTLET
Coconut and red berries single-portion
Difficulty level
Coconut and red berries single-portion
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 350 |
| eggs | g 100 |
| almond flour | g 100 |
Preparation
Mix TOP FROLLA and butter in a planetary mixer with a paddle attachment. Add one by one the eggs (room temperature) and stir the sifted flour. Mix to obtain a smooth dough.
Roll it to a thickness of 2 mm and refrigerate.
Cover the cake moulds single dose and place them in the fridge.
Bake at 150 °C for 20 minutes.
Ingredients
| PRALIN DELICRISP FRUITS ROUGES | To Taste |
Preparation
Brush slightly with PRALIN DELICRISP FRUIT ROUGES till the interior part of the shortcrust is fully covered.
Ingredients
| liquid cream 35% fat - (1) | g 250 |
| SINFONIA CIOCCOLATO BIANCO | g 350 |
| gelatin powder or sheets 200 bloom | g 6 |
| coconut purée | g 250 |
| liquid cream 35% fat - (2) | g 150 |
Preparation
Heat the liquid cream (1) at 85°C, add the gelatine and emulsify using a hand mixer, then add the chocolate previously melted.
Add the coconut purée and the liquid cream (2) and stir.
Let it rest in the fridge before using it.
Ingredients
| raspberry purée | g 250 |
| SINFONIA CIOCCOLATO BIANCO | g 400 |
| gelatin powder or sheets 200 bloom | g 8 |
| liquid cream 35% fat | g 400 |
Preparation
Heat the raspberry purée at 75°C, add the gelatine and emulsify with the chocolate (previously melted) using a hand mixer.
Add the cold liquid cream and stir.
Let it rest in the fridge.
Once filled the tartlet, cover the top of it with MIRROR NEUTRAL.
Decorate with flowers, red berries and CRUMBLY PINK by Dobla.
Pastry Chef
