Sparkling Piña-Collada Flower Tart

Recipe components

Chocolate speculoos (180 g / tray)

IngredientsPreparation
  • 77g
    butter
  • 90g
    brown sugar
  • 154g
    flour
  • 14g
    milk
  • 1g
    salt
  • 28g
    Plein Arôme

Mix the ingredient together to form a smooth paste. Line a tray with silicon paper, press the speculoos mix through a sieve on to the tray. Cook at 150°C/302 F for 20 minutes.

Crunchy speculoos praliné

IngredientsPreparation

Mix all the ingredients together and add the chocolate speculoos. Melt the cocoa butter and milk chocolate to 45ᵒC. Pour the cocoa butter and the milk chocolate over the cooked speculoos and stir. Pour in to the teardrop moulds.

Lime biscuit (650g of biscuit/tray)

IngredientsPreparation
  • 53g
    invert sugar
  • 213g
    whole egg(s)
  • 90g
    caster sugar
  • 80g
    almond powder
  • 90g
    cream
  • 90g
    flour
  • 2g
    salt
  • 5g
    baking powder
  • 53g
    sunflower oil
  • 1g
    lime
  • Q.S.
    fat-soluble green pistachios colouring
  • Q.S.
    fat-soluble yellow colouring

Mix all the ingredients together. Add the yellow colouring and a small quantity of the green pistachios colouring in order to obtain a lemon-yellow tone. Cook at 170°C/338 F for 7 minutes in the oven. Set aside on a rack for display dish. Cut the biscuit in to 3 with a teardrop mould.

Pineapple cubes, lime and rum compote (25 g / drop)

IngredientsPreparation
  • 333g
    pineapple cubes
  • 666g
    pineapple puree
  • 166g
    lime juice
  • 8g
    old brown rum
  • 66g
    sugar
  • 14g
    NH pectin
  • 15g
    lime zest

Bring to the lime juice, zest and pineapple puree to the boil. Mix the sugar and pectin NH. At 45°C/113 F add the pectin sugar little by little and bring to boil. Remove from heat and add the pineapple cubes and the brown Rum. Pour while still hot.

Coconut malibu mousse (45 g / drop)

IngredientsPreparation
  • 233g
    coconut puree
  • 33g
    concentrated coconut paste
  • 33g
    Malibu coconut
  • 1leaf/leaves
    gelatin
  • 400g
    whipping cream

Whip the cream with the coconut Malibu to a light foam. Soak ½ gelatin leaf in cold water. Heat the coconut puree to 50°C/122 F, pour on the Zéphyr™ white chocolate, then add the coconut paste and soaked gelatin. At 32°C/89,6 F fold in the cream and pour into the mould until full to the brim.

Pinneaple and lime jelly (For two-tone decor transfer)

IngredientsPreparation
  • 300g
    pineapple puree
  • 60g
    lime juice
  • 22g
    sugar
  • 5g
    NH pectin
  • Q.S.
    fat-soluble green pistachios colouring
  • Q.S.
    fat-soluble yellow colouring

Heat the lime juice with the pineapple puree. Mix the sugar and the pectin NH. At 45°C/113 F add the pectin sugar little by little and bring to boil. Remove from heat. Divide the mixture into two and then colour one a lemon yellow and one a very bright pistachio green. Leave the two mixtures to cool and then pour into a 3cm layer. Once set, cut to shape with a cutter.

Mango crémeux (30 g / drop)

IngredientsPreparation
  • 200g
    mango puree
  • 60g
    egg yolks
  • 75g
    whole egg(s)
  • 60g
    sugar
  • 75g
    butter
  • 3g
    powdered gelatin
  • 15g
    water

Bring the mango puree to the boil. Mix the eggs, egg yolk and sugar together, pour on the mango puree and then cook to 85ᵒC. Rehydrate the powdered gelatin in the water. Mix the gelatin and butter into the mango mix. Pour when still hot.

Chocolate glaze

IngredientsPreparation
  • 600g
    sugar
  • 250g
    water
  • 150g
    glaze
  • 200g
    glucose
  • 155g
    powdered milk
  • 480g
    cream
  • 25g
    powdered gelatin
  • 125g
    cold water

Boil the sugar and water to 120°C/248F then take off the heat. Boil the neutral glaze and glucose and add to the syrup. Mix the milk powder and cocoa powder into the cream and then warm to 40°C/104F. Add to the syrup. Rehydrate the gelatin in cold water and add to the syrup, then strain through a chinois. Use the glaze at 28°C/ 82,4 F.

Titane spray gun

IngredientsPreparation

Melt the colouring with the cocoa butter at 60°C/140F, and pass through a chinois. Spray at 35°C/95F.

Assembly and decoration

Cook the biscuit on a silpat sheet. Cut with a cookie cutter in shape of a tear drop- 18 pieces. Spread the crunchy speculoos praline in the mould and freeze. Place a strip of acetate around the tear drop and then assemble. Place a lime biscuit in the base and cover with hot mango crémeux. Freeze. Place the second biscuit on top and pour on the pineapple mousse and freeze. Place the third biscuit on top and pour in the coconut mousse to the top. Demould the crunchy speculoos praline and cover with the chocolate glaze at 28°C/82,4F. Place fresh grated coconut at the ends of the glazed crunchy speculoos praline. De-mould the teardrops and spray with the titanium cocoa butter, place on top of the crunchy praline. De-mould the compote and cut into 6 teardrops. You could spray these with hot neutral glaze to stop them from drying out. Place the teardrops in a flower shape and then garnish with fresh grated coconut in the centre.