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Dairy Free
TROPIC of CAPRICORN (DAIRY FREE)
Made with PASSION FRUIT INSPIRATION
An Original Recipe by L'Ecole Valrhona Pastry Chef Sarah Tibbetts. Makes 20 tartlets.
4 stepsRecipe Step by Step
01
PASSION & COCONUT CRÉMEUX
300g passion fruit purée
250g coconut purée
75g powdered glucose
50g sugar
8g SOSA Pectin NH
10g SOSA Natur Emul
190g PASSION FRUIT INSPIRATION
20g coconut oil
In a pot, heat the purées to 77˚F (25˚C) and add the glucose mixed with the sugar, pectin and Natur Emul. Bring to a boil. In a bowl, melt the PASSION FRUIT INSPIRATION and add the coconut oil. Pour the hot liquid over the melted couverture in 4 additions, mixing well after each, to create a proper emulsion. Process with an immersion blender. Use warm or chill until ready to use.
02
ALMOND SHORTBREAD DOUGH
360g vegan butter
6g salt
270g confectioner’s sugar
90g almond flour
55g egg replacer powder
125g water (for egg replacer powder)
180g all-purpose flour
525g high gluten flour
Cream the butter with the salt, sugar and almond flour. Add the water to the egg replacer powder and let sit several minutes. Then add it to mixture and mix well. Add the all-purpose flour first, mix, then add the high gluten flour and mix just until the dough comes together. Roll out between two sheets of parchment to 2mm, and freeze until ready to use.
03
COCONUT CARAMEL
125g sugar
80g glucose
205g coconut cream
65g PASSION FRUIT INSPIRATION
In a pot, heat the glucose and slowly add the sugar to create a dry caramel. Cook to medium amber, remove from the heat and add the hot coconut cream. Return to the heat and cook over medium heat until all the sugar is melted. Cool slightly before adding the PASSION FRUIT INSPIRATION. Immersion blend until smooth. Use warm or chill until ready to use.
04
COCONUT TUILE
45g Vegan butter
65g light brown sugar
80g glucose
25g all-purpose flour
90g desiccated coconut
Combine the butter, sugar and glucose in a pot and bring to a boil. Pour in a bowl and add the flour and coconut. Place 5g of batter in a mold (Fleximold 2269) and bake at 340˚F (171˚C) until golden brown. Cool slightly, remove from the mold and immediately place on a curved tuile mold. Let cool until ready to use.
Assembly and finishing
Line 7cm tart rings with the Almond Shortbread Dough and bake at 154-157˚C (310-315˚F) on a Silpain-lined perforated sheet pan until golden brown.To make the décor, spread tempered PASSION FRUIT INSPIRATION between two rectangular strips of guitar sheets and cut 5cm rounds with a cutter. Place in a curved tuile mold and allow to crystalize before removing the strips of guitar sheets.Once the tart shell is baked and cooled, warm the Coconut Caramel slightly, then pipe 20g evenly into the bottom of the tart.Place in the freezer briefly to set.Warm the Passion Crémeux until warm but not liquid, and pipe on top of the Caramel to fill the shell (around 35g).Chill the tart to set.Garnish with a Coconut Tuile, a PASSION FRUIT INSPIRATION décor round, toasted coconut chips and lime zest before serving.