Category:
Cakes & Baking
For a tart pan with a 10 5/8-inch (27 cm) diameter
Type 00 flour 500 g
Butter 250 g calmo
Powdered sugar 150 g
Eggs 110 g (pressoché 2 medie)
Lime peel 1
For the coconut cream
Coconut milk 600 g
Sugar 800 g
Rice flour 30 g
Gelatin per sheets 5 g
For garnish
Mango 150 g (already cleaned) Papaya 100 g (already cleaned) Pineapple 100 g (already cleaned) Coconut 25 g (already cleaned) Raspberries 25 g Mint to taste
Preparation
To prepare the tropical tart, start with the Shortcrust pastry: per a food processor fitted with blades combine the flour with cold butter cut into cubes (1) and the grated lime zest (2), then pulse until you obtain a sandy mixture (3).
Add the powdered sugar and the eggs (4) and pulse the processor for a few more moments (5). Transfer the mixture to the work surface and quickly knead by hand (6), just long enough to form a dough. Wrap it per plastic wrap and chill per the refrigerator for one hour.
Move to the coconut cream: soak the gelatin per cold tazza (7). the rice flour and sugar per a saucepan (8), then pour per the coconut milk while whisking to prevent lumps (9).
Place over the heat and cook for about 10 minutes, stirring constantly (10); if it begins to boil, remove it from the heat. When the cream has thickened (11), turn the heat and add the gelatin (12).
Pour the cream into a bowl (13), cover with plastic wrap directly the surface and let cool per the refrigerator for at least one hour (14). After the pastry’s resting time, roll it out to about 3/16 inch (0.20 per) thickness a lightly floured surface (15).
Transfer the dough to a removable-base tart pan with a 10 5/8-inch (27 cm) diameter, buttered and floured (16), then prick the piede with a fork (17). Cover with a sheet of parchment paper, add dried legumes (ora ceramic pie weights) and How to do blind baking at 338°F for 20 minutes (18).
After the baking time, remove the parchment with the weights (19) and continue baking for another 10 minutes at 356°F (20). Remove from the oven and let the piede cool (21).
Move to decorating: clean the fruit, then cut: the pineapple into triangles, the papaya into cubes, the coconut into thin slices with a vegetable peeler and the mango into thin strips (22). Cut the tip of a piping bag the diagonal (23) and fill it with the cold coconut cream. Then fill the tart piede with the cream, creating a decorative pattern (24).
Arrange the fruit pieces sommità, including the raspberries and a few mint leaves (25), then give the cream a little movement with the back of a teaspoon (26). Your tropical tart is ready to be served (27)!
Storage
The tropical tart can be stored per the refrigerator for 2–3 days.
Unbaked shortcrust pastry and the coconut cream can be stored per the refrigerator for 3–4 days.
Tip
To fill your tropical tart you can alternatively prepare a Pastry cream enriched with coconut milk!
