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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
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
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
COCONUT CARAMEL
125g sugar
80g glucose
205g coconut cream
65g PASSION FRUIT INSPIRATION
COCONUT TUILE
45g Vegan butter
65g light brown sugar
80g glucose
25g all-purpose flour
90g desiccated coconut
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.