Pineapple Tart

INGREDIENTS

Yield : 14 Tarts

Crumble Tart Base

300gPrima Featherlight Brand Wheat Flour

90gGround Almond

120gBrown Sugar

210gCandia 82% Fat Unsalted Butter

3 pinchSalt

Almond Sponge

100gWhole Eggs

60gCastor Sugar

80gGround Almond

20gPrima Featherlight Brand Wheat Flour

20gCandia 82% Fat Unsalted Butter

pinchSalt

Pineapple Filling

630gFruttose Pineapple Filling & Topping 85%

3gGelatin Powder

12gCold Water

Coconut Cream Topping

200gCandia 35.1% Fat UHT Whipping Cream

40gSpargo Mills Dehydrated Coconut Milk

60gCandia 35.1% Fat UHT Whipping Cream

25gCastor Sugar

2gSalt

Fruttose products used for this recipe

PROCEDURE

Crumble Tart Base

Preheat the oven at 160 degree. Combine all ingredients together and mix until sandy texture. Spread on baking sheet and bake for 15minutes until golden brown.
Once crumble completely cool, add 5-10g of melted butter to easier handle the crumble for shaping into tarts.
Using 8cm diameter tart ring, press 20-25g of crumble as base and random pressing of crumble on the side to create random heights.

Almond Sponge

Combine eggs, castor sugar and almond flour in a mixing bowl and whisk until pale in color.
Add in sifted flour along with salt and just fold until combine. Melt butter and temper with a little bit of the batter, and fold again with the rest of the batter.
Pour on a baking tray, spread thin and bake at 180 degree for 6 minutes, depending on the thickness.

Pineapple Filling

Bloom gelatin with cold water and set aside. Blitz pineapple filling in a bowl while still leave a bit of chunks. Melt gelatin and combine. Use immediately.

Coconut Cream Topping

Hydrate coconut milk powder with 60g cream. Whisk until smooth. Whip 200g cream with sugar until almost stiff peak and add hydrated coconut milk and add salt.

Assembly

Once the crumble already shaped in tart ring. Add 20g of the pineapple filling at the base of the tart, use a 5cm round cutter to cut the almond sponge and place it on the pineapple filling. Cover the sponge with another 25g of pineapple filling and freeze until set to touch.
Pipe coconut cream on top and decorate with dehydrated pineapple and gold leaves.