Skip to main content

Exotic tartlet

Cooking Time

60 mins

Serving Suggestion

50 people

Difficulty

Allergy information

How to make Exotic tartlet

1

Mix all the ingredients together with the GOLD CUP® BACK until you have a homogenous dough

2

Store the dough overnight in the fridge

3

Roll the dough to 2.5 mm and shape your forms

4

Bake for 14 min at 170°C

5

Make a custard with the milk, coconut puree, sugar and egg yolks

6

Allow to cool to 30°C and add the gelatin, white chocolate and whipped Chantilly

7

Pour the mixture in the baked tartlets

8

Place in the freezer

9

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;

a) Make your own cream with GOLD CUP® CHANTY & GOLD CUP® SPECIAL:

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

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Short crust tartlets:
500 G GOLD CUP® BACK
340 G SUGAR
100 G ALMOND POWDER
8 G SALT
4 EGGS
840 G FLOUR
---------------------------------
Coconut mousse:
375 G MILK
200 G COCONUT PUREE
120 G SUGAR
120 G EGG YOLKS
3 GELATIN LEAVES
55 G WHITE CHOCOLATE
55 G WHITE CHOCOLATE
PINEAPPLE & PAPAYA

Find out more

Have any questions about the recipes?