Kumquat, Mango, Coconut Tart

Kumquat, Mango, Coconut Tart

  • Timeless Classics
Level:
Medium
Makes:
12 servings
Shelf life:
2 days
Conservation:
Refridgerate

Pâte Sucrée

Ingredients

  • 8.8 oz
    unsalted butter
  • 4.4 oz
    confectioner's sugar
  • 0.1 oz
    salt
  • 2.6 oz
    whole eggs
  • 1.1 lb
    cake flour

Preparation

  1. In a mixer bowl, cream together the butter, sugar, and salt until lightened. Slowly add the eggs, scraping the bowl between each addition.
  2. Add the cake flour, mixing just until combined. Chill and allow to rest for two hours.
  3. Sheet as desired and line 12 60mm tart rings. Arrange on a sheet pan and freeze for 30 minutes.
  4. Bake the tart shells at 150°C/300°F for 12-15 minutes or until lightly browned.

Zestina Madagascar Filling

Ingredients

Preparation

  1. In a small saucepan, bring cream and milk to a boil.
  2. Remove from heat and gradually pour over the chocolate, stirring to combine.
  3. Allow to cool slightly, and then stir in butter and eggs.
  4. Fill pre-baked tart shells and bake at 150°C/300°F for approximately 8 minutes, or until just set.
  5. Allow tarts to cool completely at room temperature.

Kumquat-Mango Confit

Ingredients

  • 5.3 oz
    Kumquat Purée
  • 5.3 oz
    mango puree
  • 1.1 oz
    sucrose
  • 1.1 oz
    325NH95 pectin
  • 1.1 oz
    glucose powder
  • 0.1 oz
    Citric acid

Preparation

  1. Combine the purées in a saucepan and gently heat.
  2. Combine the sucrose, glucose and pectin NH. Whisk into the purée mixture.
  3. Bring to a boil, remove from heat, and whisk in the citric acid. Allow to cool and mix to a homogenous consistency

Coconut Mousse

Ingredients

  • 7.9 oz
    Coconut Cream puree
  • 1.1 oz
    sucrose
  • 0.7 oz
    Egg yolk
  • 0.2 oz
    gelatin
  • 2.8 oz
    Italian meringue
  • 5.3 oz
    Heavy cream (35% fat)

Preparation

  1. Combine the purée and sucrose in a small saucepan. Bring just to a boil.
  2. Remove from heat and slowly whisk in the egg yolks. Return to heat and cook to 85˚C/185˚F. Add the hydrated gelatin, strain, and allow to cool to 30˚C/86˚F.
  3. Gently fold the Italian meringue and whipped cream into the cooled base. Deposit into 55mm silcon molds and freeze.

Clemetine-Mango Glaze

Ingredients

  • 4.4 oz
    PGI Corsican Clementine puree
  • 2.6 oz
    mango puree
  • 5.3 oz
    water
  • 3.5 oz
    Sucrose
  • 0.4 oz
    325NH95 pectin
  • 0.1 oz
    Citric acid

Preparation

  1. Combine the pectin and the sucrose. Reserve.
  2. In a saucepan, heat the purées and water to 40°C/104°F and whisk in the pectin and sugar.
  3. Bring to a full boil, add the citric acid, and remove from heat. Cool.
  4. Reheat the glaze as necessary; for best results, use between 35-40°C/95-104°F.

Zestina Madagascar Whipped Ganache

Ingredients

Preparation

  1. Heat heavy cream (1), glucose, and invert sugar in saucepan and bring to a light simmer.
  2. Incorporate hot cream into chocolate, emulsify with an immersion blender until smooth.
  3. Add heavy cream (2) to emulsified ganache, homogenize with an immersion blender until smooth.
  4. Allow to chill 12-24 hours; when reay to use, whip until firm peaks.

Assembly

  1. Top each baked tart shell with the Kumquat-Mango Confit
  2. Unmold the Coconut Mousse and dip into the warmed Clementine-Mango Glaze; place on top of the tart and allow to temper
  3. Finish the tart with the Zestina Madagascar Whipped Ganache.

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