EXOTIC TART
Cost
Difficulty
Range DÉLIFRANCE A LA FOLIE
Hot or cold COLD
Main ingredient Fruits

Ingredients

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FOR 20 PORTIONS

COCONUT FRANGIPANE
- Butter
: 25g
- Coconut powder : 25g
- Egg whites : 25g
- Sugar : 18g


PASSION FRUIT CREAM
- Sugar
: 95g
- Eggs : 95g
- Butter : 85g
- Passion fruit purée : 50g
- Egg yolks : 30g
- Lemon purée : 10g
- Gelatine : 2g


CANDIED PINEAPPLE
- Pineapple
: 300g
- Sugar : 200g
- Water : 1/2 liter


PASSION FRUIT DIPLOMAT CREAM
- Passion fruit cream
: 80g
- Chantilly cream : 80g


PREPARATION
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- 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.

Method

  • DRESSING
    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.

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