{"id":12786,"date":"2016-12-07T13:56:32","date_gmt":"2016-12-07T11:56:32","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=12786"},"modified":"2022-01-13T17:29:02","modified_gmt":"2022-01-13T15:29:02","slug":"pina-colada-tart","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/pina-colada-tart\/","title":{"rendered":"Pina Colada Tart"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\">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!<\/p>\n<div id=\"attachment_9884\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-9884\" class=\"wp-image-9884\" title=\"Pina Colada Tart\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/10\/pina_colada_gateu-s.jpg\" alt=\"Pina Colada Tart\" width=\"800\" height=\"1190\" \/><p id=\"caption-attachment-9884\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21954--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Pina Colada Tart<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For coconut and rum Sabl\u00e9 Breton:<\/h4>\n<ul>\n<li>75 grams soft butter<\/li>\n<li>75 grams dark brown sugar<\/li>\n<li>1\/2 tsp. fine salt<\/li>\n<li>1 tbsp. rum<\/li>\n<li>2 large egg yolks<\/li>\n<li>100 grams all-purpose flour<\/li>\n<li>50 grams ground coconut<\/li>\n<li>8 grams baking powder<\/li>\n<\/ul>\n<h4>For coconut and white chocolate mousse:<\/h4>\n<ul>\n<li>3 gelatin powder<\/li>\n<li>5 ml. water<\/li>\n<li>100 ml. coconut milk<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>Pinch of salt<\/li>\n<li>1 egg yolk<\/li>\n<li>100 grams white chocolate<\/li>\n<li>200 ml. heavy cream<\/li>\n<\/ul>\n<h4>For mango cream:<\/h4>\n<ul>\n<li>1 gram gelatin powder<\/li>\n<li>5 ml. water<\/li>\n<li>60 grams mango puree<\/li>\n<li>10 ml. lemon juice<\/li>\n<li>1 egg<\/li>\n<li>10 grams sugar<\/li>\n<li>50 grams white chocolate<\/li>\n<\/ul>\n<h4>For lime meringue:<\/h4>\n<ul>\n<li>2 large egg whites<\/li>\n<li>Pinch of salt<\/li>\n<li>120 grams sugar<\/li>\n<li>40 ml. water<\/li>\n<li>Zest of 2 limes<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Pineapple (diced)<\/li>\n<li>Shredded coconut<\/li>\n<li>Small mint leaves<\/li>\n<li>Lime zest<\/li>\n<\/ul>\n<h4>You will need:<\/h4>\n<ul>\n<li>24 cm round cake pan<\/li>\n<li>Mini savarin shape silicon mold<\/li>\n<li>Small domes shape silicon mold<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Coconut and rum Sabl\u00e9 Breton:<\/h4>\n<ol>\n<li>Preheat oven to 170c degrees and lightly butter your cake pan.<\/li>\n<li>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.<\/li>\n<li>Scrape the sides of the bowl with a spatula and add egg yolks. Continue to blend until they are assimilated into the mixture.<\/li>\n<li>Add flour, coconut and baking powder and mix until you get smooth, slightly sticky dough.<\/li>\n<li>Transfer the dough into the pan and flatten it to a thin layer with your hands.<\/li>\n<li>Bake the base for about 12-17 minutes or until it is completely golden brown.<\/li>\n<li>Cool at room temperature.<\/li>\n<\/ol>\n<h4>Coconut and white chocolate mousse:<\/h4>\n<ol>\n<li>In a small bowl mix gelatin and water and set aside for about 10 minutes until the gelatin absorbs the liquid.<\/li>\n<li>In a small pan cook coconut milk, vanilla and salt to a simmer.<\/li>\n<li>In a small bowl, whisk the egg yolk.<\/li>\n<li>Pour about 1\/3 of hot milk mixture onto the yolk while whisking.<\/li>\n<li>Add in the remaining milk and whisk until blended.<\/li>\n<li>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.<\/li>\n<li>Dissolve the gelatin in the microwave and add into the mixture while stirring. Strain.<\/li>\n<li>Melt the chocolate in the microwave or over double-boiler. Add in the milk mixture and whisk until blended.<\/li>\n<li>Cool the mixture at room temperature for about 30 minutes.<\/li>\n<li>Whip cream to soft peaks and gently fold into the white chocolate and coconut mixture until smooth mousse forms.<\/li>\n<li>Pour the mousse into a mini savarin mold shaped silicon pan and level the top with a palate knife.<\/li>\n<li>Freeze for 2-3 hours, until completely frozen.<\/li>\n<\/ol>\n<h4>Mango cream:<\/h4>\n<ol>\n<li>In a small bowl mix gelatin and water and set aside about 10 minutes, until the gelatin absorbs the liquid.<\/li>\n<li>In a medium saucepan whisk mango puree, lemon juice, egg and sugar.<\/li>\n<li>Cook the mixture over medium-low heat, while constantly whisking, until the mixture thickens (similar to lemon curd). Remove from heat.<\/li>\n<li>Melt the white chocolate and add in while stirring.<\/li>\n<li>Dissolve the gelatin in the microwave, add into the cream and mix until blended.<\/li>\n<li>Strain the mixture and refrigerate until completely cold.<\/li>\n<li>Transfer the cream into a pastry bag with a 1 cm round piping tip.<\/li>\n<\/ol>\n<h4>Lime meringue:<\/h4>\n<ol>\n<li>In a mixer bowl put egg whites and salt.<\/li>\n<li>In a small saucepan put sugar, lime zest and water and bring to a boil.<\/li>\n<li>When the syrup reaches a temperature of 105c degrees begin to whip the egg whites on medium speed.<\/li>\n<li>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.<\/li>\n<li>Continue beating for 5-10 minutes, until it cools slightly and firm.<\/li>\n<li>Transfer the meringue into a pastry bag with serrated piping tip.<\/li>\n<\/ol>\n<h4>Assemble the tart:<\/h4>\n<ol>\n<li>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.<\/li>\n<li>Pipe mango cream between the mousse domes.<\/li>\n<li>Pipe mounds of lime meringue in between.<\/li>\n<li>Using a blowtorch (on the lowest heat possible), gently burn the meringue.<\/li>\n<li>Decorate with sliced pineapple, tiny mint leaves and lime zest.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Tart is at its best on the day or two after preparation. The decorations should be added before serving.<\/li>\n<li style=\"text-align: left\">Keep the tart in a closed container in the refrigerator up to 3-4 days.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_9885\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-9885\" class=\"wp-image-9885\" title=\"Pina Colada Tart\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/10\/pina_colada_gateu2-s.jpg\" alt=\"Pina Colada Tart\" width=\"800\" height=\"530\" \/><p id=\"caption-attachment-9885\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":39413,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[1649,1616,1636,1617],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pina Colada Tart | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This Pina Colada tart is a perfect summer dessert. 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