Servings: 20 Tartlets
Ingredients
Passion & Coconut Crémeux
- 300 g Passion Fruit Purée
- 250 g Coconut Purée
- 75 g Powdered Glucose
- 50 g Sugar
- 8 g SOSA Pectin NH
- 10 g SOSA Natur Emul
- 190 g Valrhona Passion Fruit Inspiration Couverture Feves
- 20 g Coconut Oil
Almond Shortbread Dough
- 360 g Vegan Butter
- 6 g Salt
- 270 g Confectioner’s Sugar
- 90 g Almond Flour
- 55 g Egg Replacer Powder
- 125 g Water (for egg replacer powder)
- 180 g All-Purpose Flour
- 525 g High Gluten Flour
Coconut Caramel
- 125 g Sugar
- 80 g Glucose
- 205 g Coconut Cream
- 65 g Valrhona Passion Fruit Inspiration Couverture Feves
Coconut Tuile
- 45 g Vegan Butter
- 65 g Light Brown Sugar
- 80 g Glucose
- 25 g All-Purpose Flour
- 90 g Desiccated Coconut
Instructions
Passion & Coconut Crémeux
- In a pot, heat the purées to 77˚F (25˚C) and add the glucose mixed with the sugar, pectin and Natur Emul, and bring to a boil.
- In a bowl, melt the 190 g Valrhona Passion Fruit Inspiration Couverture Feves and add the coconut oil.
- Pour the hot liquid over the melted couverture in 4 additions, mixing well after each, to create a proper emulsion.
- Process with an immersion blender. Use warm or chill until ready to use.
Almond Shortbread Dough
- Cream the butter with the salt, sugar and almond flour.
- Add the water to the egg replacer powder and let sit several minutes. Then add it to mixture and mix well.
- Add the all-purpose flour first, mix, then add the high gluten flour and mix just until the dough comes together.
- Roll out between two sheets of parchment to 2mm, and freeze until ready to use.
Coconut Caramel
- In a pot, heat the glucose and slowly add the sugar to create a dry caramel.
- Cook to medium amber, remove from the heat and add the hot coconut cream.
- Return to the heat and cook over medium heat until all the sugar is melted.
- Cool slightly before adding the 65 g Valrhona Passion Fruit Inspiration Couverture Feves.
- Immersion blend until smooth. Use warm or chill until ready to use.
Coconut Tuile
- Combine the butter, sugar and glucose in a pot and bring to a boil.
- Pour in a bowl and add the flour and coconut.
- Place 5g of batter in a mold and bake at 340˚F (171˚C) until golden brown.
- Cool slightly, remove from the mold and immediately place on a curved tuile mold. Let cool until ready to use.
Assembly and Finishing
- Line 7cm tart rings with the Almond Shortbread Dough and bake at 154-157˚C (310-315˚F) on a Silpain-lined perforated sheet pan until golden brown.
- To make the décor, spread tempered Valrhona Passion Fruit Inspiration Couverture Feves between two rectangular strips of guitar sheets and cut 5cm rounds with a cutter.
- Place in a curved tuile mold and allow to crystalize before removing the strips of guitar sheets.
- Once the tart shell is baked and cooled, warm the Coconut Caramel slightly, then pipe 20g evenly into the bottom of the tart.
- Place in the freezer briefly to set.
- Warm the Passion Crémeux until warm but not liquid, and pipe on top of the Caramel to fill the shell (around 35g).
- Chill the tart to set. Garnish with a Coconut Tuile, a Valrhona Passion Fruit Inspiration Couverture Feves décor round, toasted coconut chips and lime zest before serving.Enjoy!
