Exotic Tart

EXOTIC
TART
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
2
EXOTIC TART
for 2 tarts d=18 cm
GELATINE MASS
Ingredients Total weight: ~ 21 g 100%
Powdered gelatine 200 Bloom 3g 14%

Cold water 18 g 86%
1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with the whisk.
2 Put the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom.
3 Then take the mass out of the fridge and melt it. Remove the foam that might have formed with
a sieve if necessary.
4 Put the mass back into the fridge so that it sets completely. Then cut it into cubes with scissors
for more convenient weighing and work. The ratio of gelatine and water is always 1:6. We take
one part of gelatine and 6 parts of water.
5 You may make the gelatine mass in advance and store it in the fridge for 2 days.
TIP
If you use the gelatine leaves, take the same amount of them as the gelatine in grams and soak them in cold water. The
gelatine leaves will absorb the right amount of water they need. Then squeeze them out and use them as it is said.
COCONUT WHIPPED GANACHE
White chocolate 135 g 25%

Valrhona Opalys 33%
Coconut puree 230 g 41%
Whipping cream 35% 150 g 27%
Glucose syrup 15 g 3%
Gelatine mass 21 g 4%
1 Pour the coconut puree in a saucepan. Add the glucose syrup and gelatine mass and start to
warm it up to 60 °C / 140 °F. Do not boil the puree so as not to lose the coconut flavor.
2 Remove this mixture off the heat, pour over the chocolate and emulsify with a hand blender to
obtain a shiny, smooth and completely liquid mixture.
3 Add the cold whipping cream and mix with a spatula just to combine all the ingredients.
4 Pour the ganache into a separate bowl, cover it with plastic wrap touching the surface and put in
the fridge for 12 hours, better overnight.
5 Whip to a light and stable texture before using.
EXOTIC TART
for 2 tarts d=18 cm
MANGO AND PASSIONFRUIT CONFIT
Passion fruit puree with seeds 111 g 46%

Mango puree 87 g 36%
Sugar 40 g 17%
Pectin NH 2.5 g 1%
1 Put the purees in the saucepan and start warming them up to 25-30 °C / 77-86 °F. The
temperature has to be not more than 40 °C / 104 °F.
2 Mix the pectin with the sugar and gradually add to the puree, constantly stirring. Bring everything
to a boil and let the mixture boil for 10 seconds.
3 Remove it from the heat, transfer into a clean mixing bowl and cover with plastic wrap touching
the surface.
4 Put the confit in the fridge for 3-4 hours to cool down and set completely.
5 Mix with whisk or spatula before using.
EGG WASH
Egg yolks 150 g 75%

Whipping cream 35% 50 g 25%
VIENNESE SHORTBREAD

for 2
15-20
tartséclairs
d=18 cm13 cm long
Butter 82% 160 g 32%

Sea salt 1.5 g <1%
Icing sugar 75 g 15%
All-purpose flour 200 g 39%
Cornstarch 20 g 4%
Egg whites 50 g 10%
1 Draw 2 circles of 18 cm in diameter on a sheet of parchment paper.
2 Put the butter, icing sugar and sea salt in a mixer bowl and start whipping with a whisk
attachment at low speed first, gradually increasing the speed to maximum, till a light texture and
pale color.
3 Gradually add the egg whites and mix at low speed until combined. 4
EXOTIC TART
for 2 tarts d=18 cm
VIENNESE SHORTBREAD
4 Then add the sifted flour and the cornstarch and mix well with a spatula.
5 Transfer the dough to a piping bag with a round tip d=14 mm.
6 Using a stencil with 2 drawn circles, pipe petals to create the borders of the tart. Pipe the petals
close to each other so they stick well and don’t fall apart after baking.
7 Then pipe a line of the shortbread along the petals inside the tart shell for better stability of the
shortbread base.
8 Bake the tart at 150 °C / 302 °F for 10-15 minutes to a golden color.
9 Leave to cool down for 5-10 minutes.
10 Mix the egg yolks and the whipping cream and apply the egg wash mixture on the shortbread.
You can do it either using a spray gun or a soft pastry brush.
11 Put the tarts back in the oven at 150 °C / 302 °F for another 5 minutes.
12 Cool the tarts down at room temperature.
ALMOND SPONGE
Marzipan or almond paste 60% 270 g 38%

Whole eggs 180 g 25%
Sunflower oil 90 g 13%
Cornstarch 25 g 3%
Egg whites 110 g 16%
Sugar 30 g 4%
Sea salt 2g <1%
1 Put the marzipan, eggs and sea salt in the food processor and process at low speed first, and
then increase the speed gradually to create a very smooth and homogenous texture.
2 Then add oil and cornstarch and mix them at medium speed just until combined.
3 Meanwhile, put the egg whites and the sugar all at once in a mixer bowl with a whisk attachment
and start whipping at low speed first, increasing the speed gradually, to medium stiff peaks.
4 Transfer the mixture from the food processor into a clean mixing bowl and start folding the
meringue gradually, in 2 additions, using a spatula.
5 Spread the batter evenly in the silicone baking frame 35x35 cm and h=1 cm using a large offset
spatula.
6 Bake the sponge in the oven preheated to 175 °C / 347 °F for about 10-12 minutes until golden
brown. 5
EXOTIC TART
for 2 tarts d=18 cm
ALMOND SPONGE
7 Cool it down in the freezer or leave at room temperature and then wrap with cling film and keep in
the fridge until using. It can be stored in the fridge for up to 5 days.
8 Cut 2 disks of 12 cm in diameter out of the sponge before assembling.
CRUNCHY LAYER
Almond butter (almond paste) 67 g 56%

Chocolate Passion fruit 16 g 13%
Inspiration Valrhona
Feuilletine (wafer crumbs) 24 g 20%
Dried coconut 12 g 10%
Sea salt 0.2 g <1%
1 Pour the melted at 35-40 °C / 95-104 °F chocolate in the mixing bowl and add the room
temperature almond butter. Add the sea salt and mix these ingredients with a spatula.
2 Add the dried coconut and feuilletine (wafer crumbs) and mix with a spatula again.
ASSEMBLING AND DECORATING THE TART
Ingredients
Baked Viennese shortbread

Crunchy layer
Cooled almond sponge
Stabilized coconut whipped ganache
Stabilized mango and passionfruit confit
Dried coconut 20 g
Fresh raspberries 6 pcs
Fresh mango 1 pc
Fresh dragon fruit 1 pc
Coconut with a dark shell 1 pc
Lime 1 pc
1 Divide the crunchy layer mixture into 2 equal parts and spread it in the center of the baked and
cooled tart shells using an offset spatula.
2 Put the cooled almond sponge disks on top of the crunchy layer and press well so they stick to it.
3 Put the tarts in the fridge for 5-10 minutes until the crunchy layer sets well.
6
EXOTIC TART
for 2 tarts d=18 cm
ASSEMBLING AND DECORATING THE TART
4 Prepare the stabilized coconut whipped ganache for assembling: whip it in a mixer bowl with a
whisk attachment at low speed first, gradually increasing it to medium high and whip to “soft
serve ice cream” texture.
5 Using a round tip d=18 mm, pipe domes of whipped ganache around the sponge.
6 Then pipe a thin layer of whipped ganache on top of the sponge.
7 Mix the mango and passionfruit confit with a spatula and transfer it to the piping bag. Pipe it in
the centre of the tart, on top of the whipped ganache layer.
8 Put the tarts in the fridge for 5-10 minutes to set.
9 Pipe the domes with the rest of the whipped ganache on top of the confit.
10 Sprinkle the ganache with the dried coconut.
11 Using a hot melon baller (Parisian spoon), make several craters in the domes of the whipped
ganache and fill these craters with the confit.
12 Cut the raspberries in half.
13 Peel and cut the mango into large cubes.
14 Using a melon baller, scoop balls out of the dragon fruit.
15 Decorate the tart with the fruits and grate some lime zest on top.
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Exotic Tart

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EXOTIC

Ingredients Total weight: ~ 21 g 100%

Powdered gelatine 200 Bloom 3g 14%

COCONUT WHIPPED GANACHE

Ingredients Total weight: ~ 551 g 100%

White chocolate 135 g 25%

5 Whip to a light and stable texture before using.

MANGO AND PASSIONFRUIT CONFIT

Ingredients Total weight: ~ 240 g 100%

Passion fruit puree with seeds 111 g 46%

5 Mix with whisk or spatula before using.

Ingredients Total weight: ~ 200 g 100%

Egg yolks 150 g 75%

Ingredients Total weight: ~ 507 g 100%

Butter 82% 160 g 32%

1 Draw 2 circles of 18 cm in diameter on a sheet of parchment paper.

9 Leave to cool down for 5-10 minutes.

12 Cool the tarts down at room temperature.

Ingredients Total weight: ~ 707 g 100%

Marzipan or almond paste 60% 270 g 38%

8 Cut 2 disks of 12 cm in diameter out of the sponge before assembling.

Ingredients Total weight: ~ 120 g 100%

Almond butter (almond paste) 67 g 56%

ASSEMBLING AND DECORATING THE TART

Baked Viennese shortbread

ASSEMBLING AND DECORATING THE TART

6 Then pipe a thin layer of whipped ganache on top of the sponge.

8 Put the tarts in the fridge for 5-10 minutes to set.

10 Sprinkle the ganache with the dried coconut.

12 Cut the raspberries in half.

13 Peel and cut the mango into large cubes.

14 Using a melon baller, scoop balls out of the dragon fruit.

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