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
Tropical Tart
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$0.0
Tart Dough
Icing Sugar
/g
100.0 g
0%
Cake Flour
/g
420.0 g
0%
Butter
/g
150.0 g
0%
Eggs
/g
70.0 g
0%
Salt
/g
2.0 g
0%
Tropical Fruit Curd
Pineapple Purée
/g
70.0 g
0%
Coconut Purée
/g
70.0 g
0%
Lemon Purée
/g
50.0 g
0%
Mango Purée
/g
110.0 g
0%
Eggs
/g
480.0 g
0%
Sugar
/g
260.0 g
0%
Butter
/g
550.0 g
0%
Lemon Zest
/pc
2.0 pc
0%
Mandarin Orange Pastry Cream
Candia Cooking Cream
/g
80.0 g
0%
Milk
/ml
120.0 ml
0%
Sugar
/g
65.0 g
0%
Egg Yolk
/g
70.0 g
0%
Orange Zest
/pc
1.0 pc
0%
Mandarin Orange Gel
Orange juice
/ml
250.0 ml
0%
Agar Powder
/g
2.0 g
0%
Tamarind Sauce
Knorr Concentrated Tamarind Sauce 1kg
/ml
60.0 ml
0%
Points
Water
/ml
60.0 ml
0%
Gula Melaka, melted
/g
40.0 g
0%
Sea Salt
/g
1.0 g
0%
Brown Colouring
/g
1.0 g
0%
Assemble and Garnish
Orange Segments
/g
50.0 g
0%
Pineapples, diced
/g
50.0 g
0%
Dried Clover Leaves
/g
5.0 g
0%
/
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
-
Water 60.0 ml
-
Gula Melaka, melted 40.0 g
-
Sea Salt 1.0 g
-
Brown Colouring 1.0 g
Assemble and Garnish
-
Orange Segments 50.0 g
-
Pineapples, diced 50.0 g
-
Dried Clover Leaves 5.0 g
Preparation
-
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.
-
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.
-
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.
-
Mandarin Orange Gel
- Boil all ingredients and chill for 3 hours
- Blend until smooth.
-
Tamarind Sauce
- Mix Knorr Concentrated Tamarind Sauce with water and boil with sugar and agar.
- Chill until set before blending smooth.
-
Assemble and Garnish
- Pipe pastry cream onto tart and garnish with fresh fruits like mango cubes and fresh orange segments and fruit gel.
