Kumquat, Mango, Coconut Tart
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Timeless Classics
- Level:
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Medium
- Makes:
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12 servings
- Shelf life:
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2 days
- Conservation:
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Refridgerate
Pâte Sucrée
Ingredients: Pâte Sucrée
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250 gunsalted butter
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125 gconfectioner's sugar
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2 gsalt
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75 gwhole eggs
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500 gcake flour
Preparation: Pâte Sucrée
- In a mixer bowl, cream together the butter, sugar, and salt until lightened. Slowly add the eggs, scraping the bowl between each addition.
- Add the cake flour, mixing just until combined. Chill and allow to rest for two hours.
- Sheet as desired and line 12 60mm tart rings. Arrange on a sheet pan and freeze for 30 minutes.
- Bake the tart shells at 150°C/300°F for 12-15 minutes or until lightly browned.
Zestina Madagascar Filling
Ingredients: Zestina Madagascar Filling
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150 gHeavy cream (35% fat)
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50 gPlnotučné mléko
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20 gUnsalted butter
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60 gwhole eggs
Preparation: Zestina Madagascar Filling
- In a small saucepan, bring cream and milk to a boil.
- Remove from heat and gradually pour over the chocolate, stirring to combine.
- Allow to cool slightly, and then stir in butter and eggs.
- Fill pre-baked tart shells and bake at 150°C/300°F for approximately 8 minutes, or until just set.
- Allow tarts to cool completely at room temperature.
Kumquat-Mango Confit
Ingredients: Kumquat-Mango Confit
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150 gKumquat Purée
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150 gmango puree
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30 gsucrose
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30 g325NH95 pectin
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30 gglucose powder
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2 gCitric acid
Preparation: Kumquat-Mango Confit
- Combine the purées in a saucepan and gently heat.
- Combine the sucrose, glucose and pectin NH. Whisk into the purée mixture.
- 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: Coconut Mousse
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225 gCoconut Cream puree
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30 gsucrose
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20 gEgg yolk
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5 ggelatin
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80 gItalian meringue
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150 gHeavy cream (35% fat)
Preparation: Coconut Mousse
- Combine the purée and sucrose in a small saucepan. Bring just to a boil.
- 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.
- Gently fold the Italian meringue and whipped cream into the cooled base. Deposit into 55mm silcon molds and freeze.
Clemetine-Mango Glaze
Ingredients: Clemetine-Mango Glaze
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125 gPGI Corsican Clementine puree
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75 gmango puree
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150 gwater
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100 gSucrose
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10 g325NH95 pectin
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4 gCitric acid
Preparation: Clemetine-Mango Glaze
- Combine the pectin and the sucrose. Reserve.
- In a saucepan, heat the purées and water to 40°C/104°F and whisk in the pectin and sugar.
- Bring to a full boil, add the citric acid, and remove from heat. Cool.
- Reheat the glaze as necessary; for best results, use between 35-40°C/95-104°F.
Zestina Madagascar Whipped Ganache
Ingredients: Zestina Madagascar Whipped Ganache
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225 gHeavy cream (35% fat)
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25 gglucose syrup
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25 ginvert sugar
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480 gHeavy cream (35% fat)
Preparation: Zestina Madagascar Whipped Ganache
- Heat heavy cream (1), glucose, and invert sugar in saucepan and bring to a light simmer.
- Incorporate hot cream into chocolate, emulsify with an immersion blender until smooth.
- Add heavy cream (2) to emulsified ganache, homogenize with an immersion blender until smooth.
- Allow to chill 12-24 hours; when reay to use, whip until firm peaks.
Assembly
- Top each baked tart shell with the Kumquat-Mango Confit
- Unmold the Coconut Mousse and dip into the warmed Clementine-Mango Glaze; place on top of the tart and allow to temper
- Finish the tart with the Zestina Madagascar Whipped Ganache.
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