APRICOT & COCONUT

TART
 RECIPE BY

KIRSTEN TIBBALLS

Kirsten transforms the simple flavours of apricot and coconut into a fresh dessert that
tastes as beautiful as it looks.

INTERMEDIATE

CHOCOLATE STEM AND STONE

APRICOT MOUSSE SPHERE
COCONUT CRUMBLE
180

MINS + RESTING
COCONUT CREAM
APRICOT JELLY
CRUNCH
COCONUT SHORTBREAD PASTRY

MAKES 2

COCONUT SHORTBREAD PASTRY

INGREDIENTS METHOD

225g (7.94oz) unsalted butter Whip the butter in a stand mixer fitted with a paddle
150g (5.29oz) icing (confectioners’) sugar, attachment until it becomes a thick, smooth paste. Add the icing
sieved sugar and continue to mix. Once combined, add the desiccated
52g (1.83oz) desiccated coconut coconut and the eggs and mix until combined. Add in the sieved
75g (2.65oz) whole eggs flour, salt, baking powder and cinnamon. Once the pastry has
390g (13.76oz) plain (all purpose) flour come together, press into a neat flat square and cover in plastic
3g (0.11oz) salt wrap. Place in the fridge for 1-2 hours.
3g (0.11oz) baking powder
3g (0.11oz) ground cinnamon Cut the dough in half and roll it out one half at a time to 2-3mm
in thickness on a bench lightly dusted with flour. Cut out discs
slightly larger than the tart ring and line each ring with the
EQUIPMENT pastry, ensuring the pastry is pressed into the base. You can
keep the pastry offcuts and press them into the other half of
stand mixer unrolled dough. Fill the shell with heatproof plastic wrap and
rolling pin uncooked rice or baking beads. Place on a perforated tray lined
19cm perforated tart rings x2 with a Silpain mat and place in the fridge for 30 minutes. Trim
uncooked rice or baking beads the excess pastry. Bake at 170°C for 14 minutes. Remove the
heatproof plastic wrap baking beads and bake for a further 6 minutes. Remove the
Demarle Silpain perforated baking mat perforated ring while the tart is still warm.
perforated baking tray

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
CINNAMON CRUMBLE

INGREDIENTS METHOD

95g (3.35oz) plain (all purpose) flour Place all the ingredients into the bowl of a stand mixer fitted with
1g (0.04oz) salt a paddle attachment and mix until it reaches a crumble consis-
48g (1.69oz) unsalted butter tency. Bake at 170˚C for approximately 15 minutes. Allow to
48g (1.69oz) raw sugar cool and weigh 50g for the crunch step. You can keep the left-
1 lemon, zested over crumble in the fridge or freezer and use in another recipe.
2g (0.08oz) ground cinnamon

EQUIPMENT

stand mixer
baking tray
Demarle Silpat baking mat

CRUNCH
METHOD
INGREDIENTS

Crush the crumble up slightly. Add the couverture, heated to

50g (1.76oz) crumble, crushed (recipe above)
34˚C and the oil. Spoon a small amount into the base of the tart
125g (4.41oz) Callebaut Gold caramel
and brush to spread it out. Allow to set.
couverture
5g (0.18oz) grapeseed oil

EQUIPMENT

pastry brush

APRICOT JELLY
METHOD
INGREDIENTS

230g (8.11oz) Ravifruit apricot puree
35g (1.23oz) caster (superfine) sugar
29g (1.02oz) gelatine solution 
EQUIPMENT
spatula
Mix one third of the defrosted puree with the sugar and heat
until the sugar is dissolved. Add the gelatine solution and then
the remaining puree. Mix with a spatula to combine and allow to
cool completely. Deposit a thin layer into the prepared tart shell
on top of the crunch. Place in the fridge or freezer.
 SUBSTITUTE
5g (0.18oz) gold gelatine sheets {for}
29g (1.02oz) gelatine solution

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
COCONUT CREAM
METHOD
INGREDIENTS
Semi-whip the cream in the bowl of a stand mixer fitted with
250g (8.82oz) fresh cream 35% fat
a whisk attachment until it has some body but still collapses.
100g (3.53oz) caster (superfine) sugar
Keep in the fridge until required. In a saucepan, bring the sugar,
50g (1.76oz) water
water, vanilla and salt to the boil. When the sugar has
5g (0.18oz) Heilala vanilla bean paste
completely dissolved, pour the boiling mixture over the
2g (0.07oz) Maldon sea salt
chocolate and coconut puree in a bowl and whisk to combine.
50g (1.76oz) Ravifruit coconut puree 
Add the butter a piece a time while whisking. Ensure each piece
70g (2.47oz) Callebaut W2 white chocolate
of butter has combined before adding the next. Mix in the
28%
desiccated coconut. Cool to approximately 34°C (just below
45g (1.59oz) unsalted butter, diced
body temperature to touch) before folding in the semi-whipped
30g (1.06oz) desiccated coconut
cream with a spatula. Spoon or pipe the cream into the tart
using a piping bag fitted with a 1cm round piping tip. Level the
EQUIPMENT top with a palette knife and place in the fridge for 2 hours or
freezer for 1 hour to set.
stand mixer
spatula  SUBSTITUTE
whisk 50g (1.76oz) canned coconut cream {for}
digital thermometer 50g (1.76oz) Ravifruit coconut puree
medium angled palette knife
disposable piping bag
1cm piping tip

COCONUT CRUMBLE

INGREDIENTS METHOD

Combine the butter and raw sugar in the bowl of a stand mixer
115g (4.06oz) unsalted butter
fitted with a paddle attachment. Add in the flour, coconut and
110g (3.88oz) raw sugar
lemon zest and continue mixing until it comes to a crumble
115g (4.06oz) plain (all purpose) flour
texture. Line a perforated tray with a Silpain mat and two 19cm
35g (1.23oz) shredded coconut
perforated tart rings. Place a layer of the crumble inside the
3g (0.11oz) lemon zest
rings and bake at 165°C for 12-14 minutes or until a golden
EQUIPMENT brown colour. Remove the tart ring as soon as the crumble
comes out of the oven. Allow to cool.
stand mixer
perforated baking tray
Silpain perforated baking mat
19cm perforated tart ring x2

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
APRICOT MOUSSE
METHOD
INGREDIENTS
Soak the gelatine sheets in a bowl of cold water until soft and
150g (5.29oz) fresh cream 35% fat
pliable. Semi-whip the cream in the bowl of a stand mixer fitted
100g (3.53oz) egg whites
with a whisk attachment. Set aside. Combine the caster sugar
4g (0.14oz) cream of tartar
and glucose together in a bowl. Whisk the egg whites with the
45g (1.59oz) caster (superfine) sugar
cream of tartar in the bowl of a stand mixer. Once it reaches
68g (2.4oz) glucose powder
a firm peak, gradually add in the combined caster sugar and
90g (3.17oz) Ravifruit apricot puree
glucose powder. Set aside. Heat one third of the defrosted
9g (0.32oz) gold gelatine sheets 
puree in a small saucepan. Remove from the heat and add in
EQUIPMENT the gelatine solution. Add in the remaining puree. Cool to 30˚C
and fold through the meringue and lastly the semi-whipped
stand mixer cream. Transfer to a piping bag and pipe the mousse into a half
digital thermometer sphere mould. Level the top with a palette knife and freeze for
spatula 2-3 hours until completely frozen.
Pavoni half sphere mould (FR003) 40mm
in diameter  SUBSTITUTE
medium angled palette knife 55g (1.94oz) gelatine solution {for}
9g (0.32oz) gold gelatine sheets

CHOCOLATE STEM AND STONE

METHOD
INGREDIENTS
Place the couverture into a food processor and mix until a
200g (7.05oz) Callebaut Power milk couverture
crumble consistency. Take a pinch of the mixture and roll it
41%
between your hands until it comes together then roll on a bench
EQUIPMENT with your hand to create a stem. Cut the end so it is
approximately 10mm long. Leave at room temperature until
toothpicks required. Create an apricot stone by moulding and forming the
chocolate into an oval shape. Score it with a toothpick. Leave at
room temperature until required.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
VELVET SPRAY
METHOD
INGREDIENTS
Heat the cocoa butter in a saucepan until it is half melted. Stir
7g (0.25oz) orange oil soluble colour
until the remaining cocoa butter melts. Combine the colours
2g (0.07oz) yellow oil soluble colour
and sieve into the melted cocoa butter. Emulsify with a stick
1g (0.04oz) white oil soluble colour
blender then strain. Heat to 45°C. Unmould the frozen spheres
100g (3.53oz) Callebaut Mycryo cocoa butter
and pierce the base of half and the top of half with a toothpick.
Transfer the mixture to a spray gun and spray onto the frozen
EQUIPMENT half spheres, turning them as you spray to ensure an even coat.
Freeze immediately.
spray gun
digital thermometer

WHITE CHOCOLATE COATING (OPTIONAL)

INGREDIENTS METHOD

Melt the white chocolate in a bowl. Heat the cocoa butter in a

100g (3.53oz) Callebaut W2 white
saucepan until it is half melted. Stir until the remaining cocoa
chocolate 28%
butter melts. Combine the melted cocoa butter with the white
100g (3.53oz) Callebaut cocoa butter 
chocolate and sieve in the white colour. Emulsify with a stick
6g (0.21oz) white oil soluble colour 
blender. Cool the mixture to 31°C. Lightly spray the surface of
20g (0.71oz) shredded coconut 
the coconut crumble and sprinkle with shredded coconut.
Continue spraying until the crumble is completely white. Set
EQUIPMENT
aside at room temperature until required.
spatula
spray gun

ASSEMBLY
METHOD
INGREDIENTS
When ready to serve, place the tart on the display plate and
QS lemon leaf (optional)
set the sprayed coconut crumble on top of the tart. Place one
sphere of sprayed apricot mousse flat side up. Overlap another
sphere flat side down and attach the stem. You will need to
remove a small bit of velvet spray where you adhere the
chocolate stem and stone to ensure they stick. Place a
chocolate stone in the middle of the apricot and finish with a
lemon leaf just prior to serving.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.