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Tart Dough

  • Icing Sugar 100.0 g
  • Cake Flour 420.0 g
  • Butter 150.0 g
  • Eggs 70.0 g
  • Salt 2.0 g

Tropical Fruit Curd

  • Pineapple Purée 70.0 g
  • Coconut Purée 70.0 g
  • Lemon Purée 50.0 g
  • Mango Purée 110.0 g
  • Eggs 480.0 g
  • Sugar 260.0 g
  • Butter 550.0 g
  • Lemon Zest 2.0 pc

Mandarin Orange Pastry Cream

  • Candia Cooking Cream 80.0 g
  • Milk 120.0 ml
  • Sugar 65.0 g
  • Egg Yolk 70.0 g
  • Orange Zest 1.0 pc

Mandarin Orange Gel

  • Orange juice 250.0 ml
  • Agar Powder 2.0 g

Tamarind Sauce

Assemble and Garnish

  • Orange Segments 50.0 g
  • Pineapples, diced 50.0 g
  • Dried Clover Leaves 5.0 g
  1. Tart Dough

    • Cream butter and icing sugar lightly before adding egg and dry ingredients.
    • Mix well and rest for 2 hours.
    • Mould into tart rings and bake at 170°C until brown.
  2. Tropical Fruit Curd

    • Boil purée.
    • Add egg and sugar and cook at 82°C.
    • Sieve and rest until 35°C.
    • Blend in butter.
    • Fill tart shell and chill for 20 mins.
  3. Mandarin Orange Pastry Cream

    • Cream yolk and sugar while boiling the liquid.
    • Temper the yolk and boil for 2mins, before adding in the zest.
    • Rest for 2 hours before mixing well again before use.
  4. Mandarin Orange Gel

    • Boil all ingredients and chill for 3 hours
    • Blend until smooth.
  5. Tamarind Sauce

    • Mix Knorr Concentrated Tamarind Sauce with water and boil with sugar and agar.
    • Chill until set before blending smooth.
  6. Assemble and Garnish

    • Pipe pastry cream onto tart and garnish with fresh fruits like mango cubes and fresh orange segments and fruit gel.
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