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