Pineapple and lime curd tart, toasted ginger crumble with mango and lemongrass sorbet.

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Pineapple and lime curd tart, toasted ginger crumble with mango and lemongrass sorbet.

Sweet paste

250g Soft butter

200g Icing sugar

100g Whole eggs

500g Plain flour

3g Salt

Mix the butter and sugar on a kitchenaid with the paddle attachment and slowly add the eggs.

Once all the eggs are incorporated add the dry ingredients and mix to a paste on a low speed.

Once the paste is smooth and all the flour is incorporated, take out of the bowl and wrap lightly in cling film in a flat square. Chill in the fridge for a few hours.

Once the paste is rested take out of the fridge and roll into thin sheets between two sheets of silicone paper.

Chill once again and lightly grease a tart shell before cutting a disk of pastry and lining with the pastry.

Line the tart with cling film and fill with rice and blind bake for 8-10 minutes at 160c

Once the tart shell has blind baked, remove the rice pack and brush the pastry with a light layer of egg yolk, place back in the oven for 4-5 minutes until the pastry is lightly golden coloured (this will keep the pastry crisp when filled).

Leave the tart shells to cool and set aside.

Pine lime curd

50g Lime juice

50g Pineapple puree or juice

3 Eggs

150g Caster

100g Butter

4g Gold gelatine leaves, soaked

Place all but the gelatine into a saucepan and bring the mix up to 82c on a thermometer while whisking constantly.

Pull the mix off the stove and add the gelatine to melt.

Pass through a sieve into a container and chill until set.

Once set, scrape into a bowl, beat with a whisk until smooth and place into a piping bag.

Salted ginger crumble

125g Plain Flour

6g Bicarbonate of soda

3g Salt

12g Ground ginger

125g Rolled oats

165g Soft brown sugar

185 Unsalted butter, melted

Method

Place all of the dry ingredients into a bowl and mix in the melted butter.

Place on a baking tray and cook at 170c for 10-12 minutes.

Cool and blitz in a blender to a rough crumb

Sorbet

 500g Mango puree

500g Lemongrass puree

50gg Powdered glucose

10g Stabilizer

20g Invert sugar trimoline

175 Sugar

370 Water

Place the water into a pan and warm on a low heat.

Mix together all the powders and whisk into the water. Bring this mix to the boil and take off the heat.

Add the purees to the syrup and chill over night before passing through a sieve and churning in an ice cream machine as per manufactures instructions.

Plating

Dice enough pineapple flesh to half fill your tart shells and fill the rest with the curd. Use a palette knife to smooth over the tart and top with the ginger crumble.

Place the tart in the centre of the plate and top with a quenelle of sorbet, a spoon of pineapple dice and a small bud of micro mint/ micro coriander for a clean simple finish.

 

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