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
Method:
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
Method:
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
Method
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