How to make Exotic tartlet
Mix all the ingredients together with the GOLD CUP® BACK until you have a homogenous dough
Store the dough overnight in the fridge
Roll the dough to 2.5 mm and shape your forms
Bake for 14 min at 170°C
Make a custard with the milk, coconut puree, sugar and egg yolks
Allow to cool to 30°C and add the gelatin, white chocolate and whipped Chantilly
Pour the mixture in the baked tartlets
Place in the freezer
Cut the pineapple and papaya into small cubes, place them on top of the mousse
Notes & Variations
*VANDEMOORTELE ALTERNATIVES FOR A LIGHTER, CHEAPER AND MORE STABLE CREAM;
Boil 1 l milk with 250 g sugar. Add 300 g GOLD CUP® SPECIAL & 300 g GOLD CUP® CHANTY and heat the mixture to 80°C. Whisk 3 egg yolks with some milk. Add the egg yolks to the mixture and mix for 7 minutes. Put the mixture in the fridge for 24 hours.
b) Ready-to-use preparation for whipping GOLD CUP® CHANTY DECO
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