1692 Tart

Tarts

Made with: BAHIBE 46%

Steps: 5

An original L École Valrhona recipe
Makes 6 Tarts (16cm)

Recipe steps

COCONUT BAHIBÉ WHIPPED GANACHE

  • 200gCoconut Milk
  • 25gGlucose
  • 25gInvert Sugar
  • 250gBAHIBE 46%
  • 500gWhipping Cream
  • 20gCoconut Liqueur 21°
  1. Heat the coconut milk, glucose and inverted sugar.
  2. Slowly pour this hot mixture onto the melted couverture BAHIBE 46%
  3. Immediately mix using an electric mixer to make a perfect emulsion.
  4. Add the cold whipping cream and then the coconut liqueur.
  5. Store in the refrigerator and leave to stiffen, preferably overnight.
  6. Whip until firm.

FRENCH COCONUT MERINGUE

  • 250gEgg whites
  • 240gSugar
  • 240gConfectioner's Sugar
  • 130gCoconut Flour
  1. Beat the egg whites at a medium speed until the air bubbles are evenly distributed while slowly adding the caster sugar.
  2. Gently add the confectioner's sugar and coconut flour using a sieve.
  3. Cook at 195°F (90°C) for approx. 2 hours.

OPALYS SPRAY MIX

  1. Melt the ingredients together.
  2. Reduce the temperature of the mixture to 85-90°F (30-32°C).
  3. Use a chinois to strain before using the mixture.

PINEAPPLE MARMALADE

  • 530gCubed pineapple
  • 1 eaVanilla bean
  • 20gLemon juice
  • 25gAged Rum
  • 10gCorn starch
  • 1 eaLime Zest
  1. Peel the pineapples and cut the flesh into cubes.
  2. Heat in a skillet with the vanilla.
  3. Mix the lemon juice, rum and corn starch and add them to the pineapple.
  4. Mix well and boil.
  5. Add the zest then set aside.

ABSOLU GLAZE SPRAY

  • 300gABSOLU GLAZE
  • 30gWater
  1. Bring the ABSOLU Glaze to the boil in water.
  2. Immediately apply using a spray gun at about 175°F (80°C).

Assembly and finishing

Prepare the Whipped Ganache in advance and leave to cool.
Place 120g of Coconut Meringue in 16cm diameter cake rings which have been coated in butter and sprinkled with grated coconut.
Use a spoon to make irregular waves in the Meringue.
Cook at 195°F (90°C) for about 2 hours. Protect the cold Meringues from humidity by spraying them with the Opalys spray mix. Place approx. 60g of Pineapple Marmalade on top of the Meringue.
Finish the Whipped Ganache and irregularly pipe approx. 140g all over using a piping bag with a Saint Honoré nozzle. Place approx. 20g of Pineapple Marmalade on the Whipped Ganache.
Freeze.
Use a spray gun to glaze with ABSOLU Spray Glaze.

FOR THE CHOCOLATE DECORATIONS:

Use a fine layer of white chocolate to mold Solstis (ref: 6409) shells and sprinkle with grated coconut.
Leave to harden, then break to form coconut shell pieces. Decorate.

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