EXOTIC TART

cost
difficulty
cold
Recipe
Bring your clients' taste buds on a trip with our Délifrance A La Folie! tart shells filled with passion fruit cream, coconut frangipane and candied pineapple! This taste of exoticism will seduce your customers!
Preparation : 30 min
COCONUT FRANGIPANE
Warm butter to a creamy consistence.
Whisk with sugar and coconut powder.
Add egg whites progressively.

PASSION FRUIT CREAM
In a saucepan, melt the butter with the sugar and purées.
Before boiling, add eggs and egg yolks and boil for 1 mn.
Add gelatine (soaked in water).

CANDIED PINEAPPLE
Make a syrup with water and sugar.
Cut pineapple into small dice. Bake slowly during 30 mn.

PASSION FRUIT DIPLOMAT CREAM
Mix the two creams together.COCONUT FRANGIPANE
Warm butter to a creamy consistence.
Whisk with sugar and coconut powder.
Add egg whites progressively.
Dressing : 10 min
1. Fill the Délifrance A La Folie! tart shells with a thin layer of coconut frangipane (4 g per unit).
2. Bake for 12 mn at 160°C/320°F. Chill.
3. Fill with passion fruit cream (14 g per unit). Add candied pineapple (15 g per unit).
4. Decorate with passion fruit diplomat cream (8 g per unit)
Chef's tip
Use a Parisian spoon to make pineapple balls and vary the presentation.