Tropical Tart
These pretty tapas will add fun and colour to any dining setting. A beautiful mandarin orange cream and gel, along with Knorr’s Concentrated Tamarind Sauce, give these tarts a delightful zest that your diners will fall in love with.
Ingredients
Tart Dough
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Icing Sugar 100 g
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Cake Flour 420 g
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Butter 150 g
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Eggs 70 g
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Salt 2 g
Tropical Fruit Curd
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Pineapple Purée 70 g
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Coconut Purée 70 g
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Lemon Purée 50 g
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Mango Purée 110 g
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Eggs 480 g
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Sugar 260 g
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Butter 550 g
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Lemon Zest 2 pc
Mandarin Orange Pastry Cream
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Candia Cooking Cream 80 g
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Milk 120 ml
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Sugar 65 g
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Egg Yolk 70 g
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Orange Zest 1 pc
Mandarin Orange Gel
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Orange juice 250 ml
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Orange Zest 1 pc
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Agar Powder 2 g
Tamarind Sauce
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Water 60 ml
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Gula Melaka, melted 40 g
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Sea Salt 1 g
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Agar Powder 2 g
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Brown Colouring 1 g
Assemble and Garnish
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Orange Segments 50 g
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Pineapples, diced 50 g
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Dried Clover Leaves 5 g
Preparation
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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.
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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.
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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.
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Mandarin Orange Gel
- Boil all ingredients and chill for 3 hours
- Blend until smooth.
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Tamarind Sauce
- Mix Knorr Concentrated Tamarind Sauce with water and boil with sugar and agar.
- Chill until set before blending smooth.
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Assemble and Garnish
- Pipe pastry cream onto tart and garnish with fresh fruits like mango cubes and fresh orange segments and fruit gel.
