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VA L R H O N A - O U R R E C I P E S - R E C I P E S - A L L O U R R E C I P E S - 1 6 9 2 TA R T

TA R T S

1692 Tart

Made with Bahibé 46%

An original L École Valrhona recipeMakes 6 Tarts

(16cm)

5 STEPS

Recipe Step by Step

COCONUT BAHIBÉ WHIPPED GANACHE

200g Coconut Milk Heat the coconut milk, glucose and inverted sugar.

25g Glucose

25g Invert Sugar Slowly pour this hot mixture onto the melted couverture BAHIBE 46%

01 250g MILK BAHIBE 46%

500g Whipping Cream Immediately mix using an electric mixer to make a perfect emulsion.

20g Coconut Liqueur 21°

Add the cold whipping cream and then the coconut liqueur.

Store in the refrigerator and leave to stiffen, preferably overnight.

Whip until firm.

FRENCH COCONUT MERINGUE

250g Egg whites Beat the egg whites at a medium speed until the air bubbles are

02 240g Sugar

240g Confectioner's Sugar

evenly distributed while slowly adding the caster sugar.

130g Coconut Flour Gently add the confectioner's sugar and coconut flour using a sieve.

Cook at 195°F (90°C) for approx. 2 hours.

OPALYS SPRAY MIX

03 140g OPALYS 33%

60g COCOA BUTTER

Melt the ingredients together.

SQ Titanium dioxide Reduce the temperature of the mixture to 85-90°F (30-32°C).

Use a chinois to strain before using the mixture.

PINEAPPLE MARMALADE

530g Cubed pineapple Peel the pineapples and cut the flesh into cubes.

1 ea Vanilla bean

20g Lemon juice Heat in a skillet with the vanilla.

04 25g Aged Rum

10g Corn starch Mix the lemon juice, rum and corn starch and add them to the

1 ea Lime Zest pineapple.

Mix well and boil.

Add the zest then set aside.

ABSOLU GLAZE SPRAY

05 300g ABSOLU CRISTAL NEUTRAL GLAZE Bring the ABSOLU Glaze to the boil in water.

30g Water

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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