Lychee, Pineapple and Coconut Tart

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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.

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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.

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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.

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Lychee Mousse

Sugar 100g

Boiron Litchi Puree 372g

Corn flour 20g

Gelatin Sheets 24g

Soft Whip Cream 360g