Recipes
Combine the butter and all the powdered ingredients including the salt until the mixture resembles fine breadcrumbs, and then add the eggs. Refrigerate to rest. Roll the dough out to a thickness of 2 mm then line the ring moulds. Leave to rest. Bake in a fan-assisted oven at 150°C.
Soften the butter. Add the icing sugar, ground almonds, coconut, and starch. Gradually add the eggs then the warm cream.
Bring the purees to the boil and add the sugar (A) and the pectin. Add the sugar (B) and heat to 51% Brix (102°C). Add the diced mango, cook for a further 3 minutes then leave to cool.
Combine all the ingredients using a mixer.
Bring the water and the hibiscus flowers to the boil. Infuse for 30 mn. Strain through a sieve. Combine the sugar with the pectagel and the powdered glucose and add to the infusion. Boil for 3 mn, stirring continuously. Remove from the heat, add the lemon juice and strain through a sieve. Cool then add the rose extract. Blend.
Spread the fondant and the tropical fruit preserve onto the tart base*. Transfer to a Demarle® Silpain and bake in the oven at 150°C. Leave to cool. Add different sized balls of Sublime coconut. Add mango slices and coat with neutral glaze. Add flower petals, hibiscus jelly, lime zests and passion fruit seeds.
*3 x 18 cm ring moulds
