This Pina Colada tart is one of the perfect summer desserts. It combines a coconut and rum crust, topped with coconut white chocolate mousse, mango cream and lime meringue. For decoration I used pineapple and tiny mint leaves, and the result is simply colorful and will make everyone say WOW!
Pina Colada Tart
For coconut and rum Sablé Breton:
- 75 grams soft butter
- 75 grams dark brown sugar
- 1/2 tsp. fine salt
- 1 tbsp. rum
- 2 large egg yolks
- 100 grams all-purpose flour
- 50 grams ground coconut
- 8 grams baking powder
For coconut and white chocolate mousse:
- 3 gelatin powder
- 5 ml. water
- 100 ml. coconut milk
- 1/2 tsp. vanilla extract
- Pinch of salt
- 1 egg yolk
- 100 grams white chocolate
- 200 ml. heavy cream
For mango cream:
- 1 gram gelatin powder
- 5 ml. water
- 60 grams mango puree
- 10 ml. lemon juice
- 1 egg
- 10 grams sugar
- 50 grams white chocolate
For lime meringue:
- 2 large egg whites
- Pinch of salt
- 120 grams sugar
- 40 ml. water
- Zest of 2 limes
- Pineapple diced
- Shredded coconut
- Small mint leaves
- Lime zest
You will need:
- 24 cm round cake pan
- Mini savarin shape silicon mold
- Small domes shape silicon mold
Coconut and rum Sablé Breton:
Preheat oven to 170c degrees and lightly butter your cake pan.
In a bowl of an electric mixer with a paddle attachment put butter, brown sugar, salt, vanilla and rum and whip at high speed until the mixture is smooth and creamy.
Scrape the sides of the bowl with a spatula and add egg yolks. Continue to blend until they are assimilated into the mixture.
Add flour, coconut and baking powder and mix until you get smooth, slightly sticky dough.
Transfer the dough into the pan and flatten it to a thin layer with your hands.
Bake the base for about 12-17 minutes or until it is completely golden brown.
Cool at room temperature.
Coconut and white chocolate mousse:
In a small bowl mix gelatin and water and set aside for about 10 minutes until the gelatin absorbs the liquid.
In a small pan cook coconut milk, vanilla and salt to a simmer.
In a small bowl, whisk the egg yolk.
Pour about 1/3 of hot milk mixture onto the yolk while whisking.
Add in the remaining milk and whisk until blended.
Return the mixture back into the pot and cook over medium-low heat, stirring constantly, until mixture thickens and reaches a temperature of 82-84c degrees.
Dissolve the gelatin in the microwave and add into the mixture while stirring. Strain.
Melt the chocolate in the microwave or over double-boiler. Add in the milk mixture and whisk until blended.
Cool the mixture at room temperature for about 30 minutes.
Whip cream to soft peaks and gently fold into the white chocolate and coconut mixture until smooth mousse forms.
Pour the mousse into a mini savarin mold shaped silicon pan and level the top with a palate knife.
Freeze for 2-3 hours, until completely frozen.
In a small bowl mix gelatin and water and set aside about 10 minutes, until the gelatin absorbs the liquid.
In a medium saucepan whisk mango puree, lemon juice, egg and sugar.
Cook the mixture over medium-low heat, while constantly whisking, until the mixture thickens (similar to lemon curd). Remove from heat.
Melt the white chocolate and add in while stirring.
Dissolve the gelatin in the microwave, add into the cream and mix until blended.
Strain the mixture and refrigerate until completely cold.
Transfer the cream into a pastry bag with a 1 cm round piping tip.
In a mixer bowl put egg whites and salt.
In a small saucepan put sugar, lime zest and water and bring to a boil.
When the syrup reaches a temperature of 105c degrees begin to whip the egg whites on medium speed.
When the syrup reaches 117c degrees remove from heat, increase the mixer speed and add it in a thin stream into the egg whites while whipping on very high speed.
Continue beating for 5-10 minutes, until it cools slightly and firm.
Transfer the meringue into a pastry bag with serrated piping tip.
Assemble the tart:
Extract the mousse from the silicon pan and arrange on top of the baked crust. You can cover some of the domes with shredded coconut.
Pipe mango cream between the mousse domes.
Pipe mounds of lime meringue in between.
Using a blowtorch (on the lowest heat possible), gently burn the meringue.
Decorate with sliced pineapple, tiny mint leaves and lime zest.
- Tart is at its best on the day or two after preparation. The decorations should be added before serving.
- Keep the tart in a closed container in the refrigerator up to 3-4 days.
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