EXOTIC TART

Cost
Difficulty
Range	DÉLIFRANCE A LA FOLIE
Hot or cold	COLD
Main ingredient	Fruits

Ingredients

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FOR 20 PORTIONS

COCONUT FRANGIPANE
- Butter : 25g

- Coconut powder : 25g

- Egg whites : 25g

- Sugar : 18g

PASSION FRUIT CREAM
- Sugar : 95g

- Eggs : 95g

- Butter : 85g

- Passion fruit purée : 50g

- Egg yolks : 30g

- Lemon purée : 10g

- Gelatine : 2g

CANDIED PINEAPPLE
- Pineapple : 300g

- Sugar : 200g

- Water : 1/2 liter

PASSION FRUIT DIPLOMAT CREAM
- Passion fruit cream : 80g

- Chantilly cream : 80g

PREPARATION
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- COCONUT FRANGIPANE
Warm butter to a creamy consistence.
Whisk with sugar and coconut powder.
Add egg whites progressively.

- PASSION FRUIT CREAM
In a saucepan, melt the butter with the sugar and purées.
Before boiling, add eggs and egg yolks and boil for 1 mn.
Add gelatine (soaked in water).

- CANDIED PINEAPPLE
Make a syrup with water and sugar.
Cut pineapple into small dice. Bake slowly during 30 mn.

- PASSION FRUIT DIPLOMAT CREAM
Mix the two creams together.

Method

DRESSING
1. Fill the Délifrance A La Folie! tart shells with a thin layer of coconut frangipane (4 g per unit).
2. Bake for 12 mn at 160°C/320°F. Chill.
3. Fill with passion fruit cream (14 g per unit). Add candied pineapple (15 g per unit).
4. Decorate with passion fruit diplomat cream (8 g per unit)