- 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
- 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
Ingredients:
10g
Butter
0.6g
Pectin
20g
Palm sugar
1g
Salt
200g
Fresh banana
Preparation:
- 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
- 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
Preparation:
- 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
