Tropical and Coconut Zen Tart
Tropical and Coconut Zen Tart — an IRCA recipe in 5 components, makes 6 cakes. Uses Joygelato Cocco Coconut Flavouring Powder 6 kg.
- baking temperature (shortcrust)
- 165 °C
- baking time (shortcrust)
- 18 min
- melting temperature (chococream)
- 35-40 °C
- cooking temperature (mango cremoux)
- 84 °C
- blast chilling temperature (coconut mousse)
- -40 °C
- glaze heating temperature
- 50 °C
Ingredients
Almond shortcrust
| Ingredient | Quantity |
|---|---|
| TOP Frolla | 1050 g |
| Unsalted butter 82% fat | 260 g |
| Eggs | 175 g |
| Almond flour | 115 g |
| Caster sugar | 90 g |
| Salt | 4 g |
Custard with tropical inclusions
| Ingredient | Quantity |
|---|---|
| Chococream Crunchy Tropical |
Mango cremoux
| Ingredient | Quantity |
|---|---|
| Milk 3.5% fat | 50 g |
| Liquid cream 35% fat | 50 g |
| Egg yolk | 20 g |
| Caster sugar | 5 g |
| Lilly Neutro | 12.5 g |
| Fruttidor Mango | 150 g |
| Sinfonia Cioccolato Bianco 33% | 75 g |
Coconut mousse
| Ingredient | Quantity |
|---|---|
| Liquid cream 35% fat | 500 g |
| Lilly Neutro | 50 g |
| Water | 50 g |
| Joygelato Cocco Coconut Flavouring Powder 6 kg | 35 g |
Final composition
| Ingredient | Quantity |
|---|---|
| Mirror Neutral | |
| Grated coconut | |
| Dobla Coco 77207 | |
| Dobla Flower White |
Method
- Almond shortcrust
Mix all the ingredients in the planetary mixer with the flat beater, let rest in the refrigerator.
- Almond shortcrust
Roll to 3.5 mm and make the bottoms in the proper micro-perforated molds/rings "Silikomart Tarte Ring Round".
- Almond shortcrust
Let cool well before baking. Bake for about 18 minutes at 165°C with open valve and minimum ventilation.
- Custard with tropical inclusions
Melt the CHOCOCREAM CRUNCHY TROPICAL at about 35-40°C.
- Mango cremoux
Bring milk and cream to a boil, then add them to the previously mixed yolk and sugar.
- Mango cremoux
Bring the compound to 84°C.
- Mango cremoux
Combine the hot mixture with SINFONIA CIOCCOLATO BIANCO, LILLY NEUTRO and FRUTTIDOR MANGO.
- Mango cremoux
Mix and let it cool.
- Coconut mousse
Mix all the ingredients in a planetary mixer until a smooth semi-mounted compound is obtained. Pour it in the "Silikomart Kit Tarte Ring Palet" mold.
- Coconut mousse
Blast chill at -40°C until cool.
- Final composition
With the help of a little spatula and a kitchen brush, make a layer of about half a centimeter on the bottom and on the internal walls of the baked shortcrust base.
- Final composition
Continue filling the tartlet with a layer of mango cremoux.
- Final composition
Lastly place on the top of it the coconut mousse disc and glaze with the MIRROR NEUTRAL previously heated at 50°C.
- Final composition
Decorate with grated coconut, DOBLA COCO 77207 and DOBLA FLOWER WHITE.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.