EXOTIQUE TARTALETTE

Javier Guillen’s Original Recipe

ALMOND SABLÉ DOUGH

240 g butter Mix together the flour, the icing sugar, the salt, the almond powder and
120 g icing sugar the butter.
4 g salt Mix and add the eggs.
60 g raw almond powder Once everything is mixed, do not overwork the dough.
100 g whole eggs Spread between two sheets of baking paper 3 mm thick.
470 g cake flour Line rings of 14cm in diameter

Bake at 160 ° C for 10 to 15 minutes.

Make a powder and mix it with crocant noissete SOSA

PROPANACOCO
300g coconut pulp Heat the coconut pulp with the milk
100g milk
100g malibu Incorporate the propanacotta mixed with the sugar
30g sugar
2g propanacotta Bring to a boil

Add the malibu and quickly fill to complete the tartlet molds

Reserve

MANGO PASSION GEL

250gr Pure mango Pre-mix sugar with agar agar and NH pectin.
250gr Pure Passion Heat the purees to 45ºC and incorporate the sugar mixture with the
50gr Glucose pectin and the agar agar.
75gr sugar Incorporate glucose.
3gr agar agar
1,5gr Pectin Nh Bring to boil
Pour over the mold
INSPIRATION MANGO - PASION WHIPPED GANACHE
150 g cream Bring the cream and glucose to boil. Slowly pour the boiling
300g Mango pulp mixture over the chopped chocolate, mixing from the center
75g glucose
650g Inspiration Passion to create a shiny, elastic "core", indicating the start of a good
Chocolate emulsion. This texture must be preserved until the end of the
mixture.
900 g liquid cream 35 Continue adding the liquid little by little and blend it with
turmix to perfect the emulsion.
Add the 900 g of cold liquid cream to the ganache, pass it
through the turmix slightly.
Store cold 12h