Pineapple, coconut and Malibu tart made with
– sweet pastry,
– coconut cream,
– pineapple compote,
– Malibu mousse,
– white velvet spray,
– diced pineapple.
Material used
– Micro perforated silicone baking mat
– Micro-perforated strip (optional)
– Silikomart tart ring Klassik mold 70mm
– Baking thermometer
– silikomart mini-dot X6 mold
Ingredients
Malibu Mousse (the day before)
✔30g Malibu
✔70g cream
✔70g white chocolate
✔140g cold liquid cream
✔4g gelatin
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g powdered sugar
✔1 pinch of salt
✔1 egg yolk
Creamy coconut
✔35g butter
✔35g sugar
✔35g shredded coconut
✔35g egg
Pineapple Compote
✔100g mixed pineapple
✔20g sugar
✔2g pectin NH
The recipe
Malibu Mousse (the day before)
✔30g Malibu
✔70g cream
✔70g white chocolate
✔140g cold liquid cream
✔4g gelatin
In a bowl of cold water, place the gelatin sheets. Heat, in a small saucepan, the 70g of liquid cream. Pour over the melted white chocolate. Mix well. Add the gelatin, well wrung out and previously softened in a bowl of cold water, and the Malibu. Set aside. Whip the cold liquid cream (140g) with an electric mixer. Using a spatula, gently add the previous mixture. Fill the Silikomart mini Dot mould 3/4 full and place in the freezer for at least 3/4 hours.
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g powdered sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together, film and put in the fridge. Roll out the dough between two sheets of parchment paper then detail circles with a cookie cutter. Fill the tartlet molds. Place in the freezer while you preheat your oven and prepare your creamy coconut.
Coconut creamer
✔35g butter
✔35g sugar
✔35g shredded coconut
✔35g egg
In a bowl, work the kneaded butter with the sugar, shredded coconut and egg. Spread in the bottoms of the tarts. Bake at 175°C for 18 to 20 minutes. Let cool well before unmolding.
Pineapple Compote
✔100g mixed pineapple
✔20g sugar
✔2g NH pectin
In a saucepan, pour the blended pineapple. Heat then add the sugar and pectin mixture. Stir for 2 minutes then turn off the heat. Let cool a little then fill the tartlet molds having previously pushed in a little of the cooked coconut cream with the back of a small spoon. Place in a cool place.
Unmould the Malibu mousse and immediately apply the white velvet spray. Place the mousse on the tartlet and garnish the middle with diced pineapple. I decorated with a small edible gold leaf.
