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Lychee, Pineapple and Coconut Tart


Almond Sweet Pastry

2 g Salt

150 g Plain Flour(A)

150 g Icing Sugar

150 g Almond meal

360 Cold Butter

120 g Eggs

450 g Plain Flour (B)

8 g Yellow 0/S Color


1. Incorporate the color in to the butter by mixing the two ingredients in a mixing bowl with a paddle attachment.

2. Then add in icing sugar, almond meal, plain flour (A) and salt until all ingredients are combined.

3. Gradually add in the eggs.

4. Lastly, add in the remaining flour(b) and mix until all the ingredients form in to a dough.

5. Divide the pastries in to 2 portion, wrap the pastry in cling film and let the pastry rest for at least 3 hours.

6. Roll the pastry dough out in to 5mm in thickness, then cut out rings larger than the tart rings and line the tart rings.

7. Bake at 160 degrees Celsius for 17 minutes or until baked.


Lychee Jelly

600 g Boiron litchi Puree

24 g Gelatin Sheets

24 g Pectin NH

48 g Sugar


1. Mix the pectin NH with the sugar in a small bowl.

2. Heat litchi puree, and when the puree starts boiling, gradually whisk in the pectin mix.

3. Keep whisking until the liquid are slightly thick, then add in the softened gelatin sheets.

4. Dispense in dome molds for inserts and freeze.


Pineapple Jelly

400 g Pineapple Puree

200 g Castor sugar

6 pods Vanilla Bean

10 g Gelatin leaves

30 g Malibu


1. Heat pineapple puree, sugar and vanilla bean.

2. Remove from heat then add the softened gelatin.

3. Stir in Malibu.

4. Dispense the jelly in to the jelly molds on top of the lemongrass jelly and freeze until ready to use.


Lychee Mousse

Sugar 100g

Boiron Litchi Puree 372g

Corn flour 20g

Gelatin Sheets 24g

Soft Whip Cream 360g


1. Mix 1/3 of the puree with the corn flour until there are no lumps.

2. Heat the other 2/3 of the puree with the sugar, then gradually whisk in the corn flour puree mix and whisk over low heat until slightly thickens.

3. Whisk in the softened gelatin.

4. Cool to 45 degrees Celsius then fold in the soft whip cream.

5. Pipe in to dome molds immediately with the jellies in the center.


White Chocolate Coconut Sponge

225 g Unsalted butter

225 g Sugar

324 g Eggs

225 g White chocolate

225 g Desiccated coconut


1. Beat butter and sugar together.

2. Gradually add the room temperature eggs.

3. Mix in the melted white chocolate then fold through the desiccated coconut.

4. Bake at 160 degrees for 35 minutes.

5. When the sponge has cooled, cut sponge in to discs to fit in to tart shells.


Pineapple Compote

320 g Diced Pineapple

160 g Pineapple Puree

6 g Vanilla pods

52 g Sugar

40 g Malibu


1. Cook diced pineapple with pineapple purees vanilla and sugar until soft.

2. Take off the head then add Malibu.

3. Cool and reserve the pineapples in the syrup.

4. When ready to use, strain the pineapple and spoon the compote in the tart shells.


Pineapple Crumble

150 g Freeze Dried pineapple powder

150 g Icing sugar

150 g Butter

150 g Plain Flour

12 g Yellow o/s colour


1. Mix all ingredients together to resemble crumbs.

2. Press the crumbs together to form a dough.

3. Wrap and store in fridge until hardens.

4. Pass through a wire rack to make small bits of crumbs.

5. Dehydrate overnight in a dehydrator at high overnight.

6. Store in airtight container until ready for use.


Pineapple and Lime Curd

660 g Eggs

200 g Pineapple puree

100 g Lime juice

1 pod Vanilla

400 g Unsalted butter

600 g Castor sugar

8 g Gelatin leaves


1. Heat pineapple puree, sugar, lime juice and vanilla.

2. Pour 1/3 of the liquid on to the eggs while whisking.

3. Transfer the curd back to the pot and at medium heat whisk until the curd has thicken in consistency.

4. Transfer curd in to a bowl and stir in softened gelatin.

5. Cool to 35 degrees Celsius, then blend in the butter.

6. Reserve and cool until ready to use


White chocolate Glaze

330 ml Milk

60 g Glucose

10 g Gelatin leaves

720 g White chocolate

qs. Titanium dioxide


1. Boil Milk and lemongrass, remove from heat and cover with cling film and leave to infuse for approximately 3 hours.

2. Blend the milk together with the lemongrass with a blender, then pass the mix through a sieve and press as much liquid out from the lemongrass as possible.

3. Reweigh the milk and add milk if required.

4. Reheat the lemongrass infused milk with glucose and bring to a boil.

5. Pour over white chocolate and softened gelatin.

6. Blend the glaze with a blender and incorporate the color.

7. Leave the glaze to cool over night before using by reheating the glaze to 20 degrees for using.


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