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Takjil Kelapa Pisang Tart

Takjil kelapa pisang tart 1


Recipe instruction


1. SUGAR Dough


120g Unsalted butter
50g Icing sugar
1g Salt
43g Egg
200g Soft flour
25g Almond powder



- Cream the butter with icing sugar and salt in a mixing bowl using a beater
- Add in the eggs slowly, don’t forget to scrape the sides of the bowl
- Add in the flours while mixing until well combined
- Cover the dough with plastic wrap and refrigerate for 30 minutes
- Roll the sugar dough as thin as possible (2-3 mm) in between 2 parchment paper
- Cut the dough into the shape of the tart ring and chill again for 10 minutes
- Brush the tart ring with butter
- Place the dough on a tray lined with Silpat and shape the sides of the tart dough to the tart ring
- Poke the dough gently all the way through with a fork
- Bake the tart at 160°C for 10 minutes and 150°C for 2 minutes



2. coconut ganache


25g Desiccated coconut
120g Cream
60g Coconut milk
270g Embassy Zen White Chocolate 33%
30g Glucose
30g Butter



- Cook the cream and coconut milk, infuse the toasted desiccated coconut for 20 minutes then strain with a cloth
- Add into the chocolate and mix well
- Add the glucose and butter, then emulsify with a hand blender


3. banana compote


10g Butter
0.6g Pectin
20g Palm sugar
1g Salt
200g Fresh banana



- Melt the butter, then add a mixture of pectin, palm sugar and salt and melt it together
- Add the fresh bananas. Sautee it until all the liquid is absorbed



4. gula merah cremeux


100g Cream
76g Coconut milk
35g Palm sugar
25g Egg yolk
159g Embassy Zen White Chocolate 33%
18g Gelatin mass



- Heat the cream, coconut milk and palm sugar
- Pour a little bit of the mixture into the egg yolks, then pour the mixture back into the rest of the milk and cream mixture. Heat until 83°C
- Pour the mixture onto the white chocolate
- Add the bloomed gelatin, then emulsify using a hand blender. Keep it in the freezer overnight



5. assembly


- Pour 100 g Coconut Ganache into the tart shell, then let it set in the freezer
- Spread 150 g Banana Compote, then let it set in the freezer
- Pour 100 g Gula Merah Cremeux and let it set in the freezer
- Add chocolate decorations on top


Takjil kelapa pisang tart 1-1
Takjil kelapa pisang tart 2-1
Takjil kelapa pisang tart 3-1
Takjil kelapa pisang tart 4-1

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