Valrhona Tropic of Capricorn (dairy free)

Valrhona Tropic of Capricorn (dairy-free)

Course: Dessert
Cuisine: French
Keyword: Dairy-Free, Tart
Servings: 20 Tartlets
Author: An Original Recipe by L'Ecole Valrhona Pastry Chef Sarah Tibbetts

Ingredients

Passion & Coconut Crémeux

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

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!

Discover More Recipes

Guittard Espresso Chocolate Sablés

  Guittard Espresso...

deZaan Coconut Frozen Hot Chocolate

deZaan Coconut Frozen Hot...

Guittard Dairy Free Chocolate Pudding

  Guittard Dairy Free...

Prova Vanilla Bundt Cake

Prova Vanilla Bundt Cake...

deZaan True Gold Pistachio & Lemon Babka

deZaan True Gold Pistachio...

Prova Cold Brew Colada

Prova Cold Brew Colada...

deZaan Cookies and Cream Frappuccino

deZaan Cookies and Cream...

Prova Vegan Alfajores

  Prova Vegan Alfajores...

Cluizel Dark Chocolate Cookies

  Cluizel Dark...

Valrhona Guanaja 70% Frozen Egg

  Valrhona Guanaja 70%...

Explore Industry Content

Bald Guys Bake

Bald Guys Bake About the Founder: Torey Searcy...

Cocoa Creek Chocolates & Brittle Bark

Meet Diane Krulac Cocoa Creek Chocolates, Camp...

Where does Cocoa Grow?

Where does Cocoa Grow?Can cocoa grow anywhere in...

Apothecary Chocolates

Meet Shelby, CEO (Chocolate Executive...

The History of Guylian Chocolate

Guylian Chocolate The History of Guylian...

What are Dragées?

DragéesWhat are Dragées? Is this a category of...

What is Giandujotto?

GiandujottoWhat is Giandujotto and what are...

What is Gianduja?

GiandujaWhat is Gianduja? Does the blend fall...

What is a Chocolate Napolitain?

NapolitainsWhat is a Chocolate Napolitain? Is...

Prittie Chocolat

Chocolate: A Most Complex EnjoymentPrittie...

Featured Brand:

Prova Gourmet

Vanilla Masters from Paris since 1946

Prova-Gourmet-Logo-min

Fine & Curated Chocolates

A vast array of the finest culinary chocolates & couvertures produced, on top of award-winning bean to bar alike chocolate bars, pieces and gifting options. Both direct to your doorstep as well as large volume fulfillment. Please contact with questions

Fine & Curated Chocolates

We offer the largest selection of premium culinary chocolate & couverture from around the world. You’ll also find award-winning retail, bean to bar and single origin products, as well as unlimited chocolate gifting options. We ship all orders, retail or bulk, directly to your doorstep or shipping dock. Connect with WWC for all of your chocolate needs, desires and questions.

Featured Product:

Guittard Milk Chocolate Nonpareils:

Discounted for Limited Time

Guittard Milk Chocolate Wafers with Colored Nonpareils

Latest Blog Post:

Spring Into All Things Chocolate!

Spring Into All Things Chocolate! Spring has sprung here in NH and Cocoa is in the news! With...

Happy Holidays from the Crew at WWC

Hi, It’s been a while since our last update, so I thought I’d take this opportunity to offer well...

How to Use Rewards Points (with screenshots)

Using Points 101 Redeeming points is easy! It's as simple as being logged-in, a copy, and paste....

Loyalty & Rewards: Updated & New!

New & Updated WWC Loyalty & Rewards Program What's Changed, What's New & How it works...

WWC Account Enhancements: Social Logins // How To

Account Upgrade: Login/Link with your Social Media Accounts WWC's next enhancement: linking your...

Kali’s Cookies Follow Up

Kali's Cookies Follow UpKali's Cookies | Featured on New Hampshire Chronicle A Sweet Piece Kali's...

Our Recommendation: Buy Early!

Greetings Cocoa Community, I'd like to thank all of you that have booked passage in our new Flight...

Labor Day Transitions

Greetings Cocoa Community, Happy Labor Day Weekend! Enjoy time with family as we all give a nod...

Summer Savings!

Greetings Cocoa Community, Happy Summer. Hopefully you're enjoying great weather and creating...

Latest Community Spotlight & Supply Chain Update

Greetings Cocoa Community, We're encouraged to see many of the small businesses we serve have...

Latest Magazine Post:

Cocoa Cost Soars to Historic High – Why is Cocoa’s Cost Rising? | April 2024

Cocoa's Surging Cost: A Historic Mark Chocolate is a beloved delicacy known and cherished...

What is Cremino?

CreminoWhat is a "Cremino"? Does it differ from Gianduja and Giandujotto? Where and when was it...

Vanilla 101: Sourcing, Cost, Quality & Usage with Prova Gourmet

A Word from Prova Gourmet's President, Muriel Acat-Vergnet:Prova is a story of family and...

Where does Cocoa Grow?

Where does Cocoa Grow?Can cocoa grow anywhere in the world? Or are there certain climates and...

The History of Guylian Chocolate

Guylian Chocolate The History of Guylian ChocolateGuylian is a Belgian chocolate company that is...

What are Dragées?

DragéesWhat are Dragées? Is this a category of chocolate on its own? Or is it similar to familiar...

What is Giandujotto?

GiandujottoWhat is Giandujotto and what are Giandujotti? Is the confection different than...

What is Gianduja?

GiandujaWhat is Gianduja? Does the blend fall under the category of "chocolate"? Or is it a...

What is a Chocolate Napolitain?

NapolitainsWhat is a Chocolate Napolitain? Is there a greater significance of this terminology, or...

The History of Guittard Chocolate

Guittard Chocolate The History of Guittard ChocolateYou don’t have to travel halfway around the...

Contact Info

Upon sending us a contact request, you will receive a response within 24-48 business hours from one of our team members. 

424 NH-125 #7,
Brentwood. NH, 03833

+1 (603) 942-6032 M-F 9-4 ET

Follow On

0