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Gourmet
Festive tart
Made with Cooking Range Ivoire 35% white chocolate
An original l’École Gourmet Valrhona recipe
4 stepsMakes one 30 × 11.5 × 2cm rectangular tart for approx. 12 people
Recipe Step by Step
Step01
ALMOND SHORTCRUST PASTRY
- 120 g Butter
- 2 g Fine salt
- 80 g Icing sugar
- 30 g Finely ground almonds
- 50 g Eggs
- 60 g Pastry flour
- 180 g Pastry flour
First mix the creamed butter, fine salt, confectioner’s sugar, almond flour, egg and 60g of flour.
As soon as the mixture is homogeneous, add the remaining 180g of flour in one go.
Spread the mixture between 2 plastic sheets, then cut it into the desired shape.
Store in the freezer for at least 1 hour before placing it in the base of the mold.
As soon as the mixture is homogeneous, add the remaining 180g of flour in one go.
Spread the mixture between 2 plastic sheets, then cut it into the desired shape.
Store in the freezer for at least 1 hour before placing it in the base of the mold.
Step02
ALMOND AND COCONUT CUSTARD
- 90 g Butter
- 90 g Icing sugar
- 45 g Grated coconut
- 45 g Finely ground almonds
- 10 g Cornflour
- 50 g Eggs
Cream the butter then add in the icing sugar, cornflour, grated coconut and finely ground almonds.
Gradually incorporate in the tempered eggs.
Immediately use to garnish the strip of shortcrust pastry.
Bake in the oven at 355°F (180°C) for approx. 18 minutes.
Gradually incorporate in the tempered eggs.
Immediately use to garnish the strip of shortcrust pastry.
Bake in the oven at 355°F (180°C) for approx. 18 minutes.
Step03
PINEAPPLE RUM VANILLA COMPOTE
- ½ Pineapple
- 10 g Lemon juice
- 4 g Cornflour
- 15 g Dark rum
- ½ Vanilla bean
- Zest of ½ lime
Cut the pineapple into small cubes.
Mix the lemon juice with the Maïzena cornstarch and seeds from the vanilla pod.
Bring the mixture to a boil in a saucepan. Once the mixture has cooled, add the rum and lime zest.
Mix the lemon juice with the Maïzena cornstarch and seeds from the vanilla pod.
Bring the mixture to a boil in a saucepan. Once the mixture has cooled, add the rum and lime zest.
Step04
COCONUT MILK WHIPPED GANACHE
- 150 g Coconut milk
- 20 g Acacia honey (or invert sugar)
- 135 g IVOIRE 35%
- 225 g Whipping cream 35%
- 18 g Malibu liqueur
- Zest of ½ lime
Heat the coconut milk with the honey and lime zest.
Leave to infuse for 10 minutes then strain. Melt the 135g of IVOIRE 35% chocolate.
Gradually combine the hot mixture with the melted IVOIRE 35% chocolate using a spatula to create an elastic, glossy texture – once you can see this, your emulsion has started to form.
Finish by mixing with an immersion blender to make a perfect emulsion.
Add the 225g of cold cream and the Malibu. Mix again.
Seal using plastic film and store overnight in the refrigerator.
Whisk the mixture before you use it so its texture will pipe easily.
Leave to infuse for 10 minutes then strain. Melt the 135g of IVOIRE 35% chocolate.
Gradually combine the hot mixture with the melted IVOIRE 35% chocolate using a spatula to create an elastic, glossy texture – once you can see this, your emulsion has started to form.
Finish by mixing with an immersion blender to make a perfect emulsion.
Add the 225g of cold cream and the Malibu. Mix again.
Seal using plastic film and store overnight in the refrigerator.
Whisk the mixture before you use it so its texture will pipe easily.
Assembly and finishing
Place a strip of shortcrust pastry in a tart frame, then arrange the almond and coconut custard.
Bake at 355°F (180°C) for approx. 18 minutes.
Leave to cool a little and turn out.
Make the pineapple compote.
Once it has cooled, use a spoon to place it in the center of the tart.
Leave in the freezer for approx. 1 hour.
Whisk the coconut ganache and use a piping bag with a 16mm nozzle to pipe it into unevenly sized droplets.
Finish off by decorating the tart with fresh coconut shavings, lime zest and, if you wish, some IVOIRE 35% white chocolate pieces.