Meringue and coconut tartlet

Recipe for For ten tartlets

Recipe idea

Sebastian Pettersson

Ingredients

Sicoly

No added sugar frozen coconut cream

No added sugar frozen coconut milk

For the crispy

cocoa tart

ingredients :

180 g Cold diced European butter
360 g Flour T55
140 g Icing sugar
30 g Cocoa butter
50 g Almond powder
5 g Salt
90 g Eggs

process :

In a stand mixer, using the paddle, mix the butter, flour, icing sugar, cocoa powder, almond flour and salt together to obtain a crumble texture. Add the eggs one at a time and mix until smooth.
Roll out to a thickness of 2 mm and leave to rest in the fridge for 1 hour minimum.

Place in the tart rings and bake at 160°C for 15 minutes.

Tip : Use perforated tart rings to get the best results.

For the coconut

filling

ingredients :

500 g Coconut and almond praliné
60 g Dark chocolate
40 g Cocoa butter
10 g Fleur de sel

process :

Heat separately the praliné, chocolate and cocoa butter to 35°C. Mix the praliné with the chocolate first and then add the cocoa butter.
Finish mixing with a hand mixer for a perfect emulsion. Season with salt.

For the white

chocolate ring

ingredients :

500 g White chocolate
200 g Grated coconut

process :

Temper the chocolate and make 30 mm high cylinders, with the same diameter as your tart.

Leave to crystallize completely.

Brush with tempered chocolate and dip into grated coconut.

For the whipped

coconut ganache

ingredients :

225 g No added sugar frozen coconut cream SICOLY®
25 g Glucose
25 g Invert sugar
300 g White chocolate
500 g Cream
80 g No added sugar frozen coconut cream SICOLY®

process :

Heat SICOLY® coconut cream (1), glucose and inverted sugar together. Melt the white chocolate at 40°C.

When the first mixture is hot, leave to cool down to 80°C. Mix both preparations together and finish using a hand mixer. Add the cream and the rest of SICOLY® coconut cream (2).

Store in the fridge overnight before whipping.

For the coconut milk

poached meringue

ingredients :

150 g No added sugar frozen coconut cream SICOLY®
150 g Caster sugar
150 g Icing sugar
500 g Sicoly® unsweetened coconut purée (milk)

process :

Start to whip the eggs with a third of the caster sugar. Add the rest of the sugar little by little. Whip until stiff and fold in the icing sugar.
Pipe the meringue into metal rings placed into a gastro tray. Fill in the gastro tray halfway with the SICOLY® coconut milk and cream mix.
Wrap in cling film and bake at 60°C for 5 minutes in a steam oven. Leave to cool down and cut into the desired shape.

Assembly

& Finishes

Fill the cocoa tart shells with the coconut filling and leave to set. Cut out the meringue into circles and place on top.

Whip the whipped coconut ganache and pipe all around the meringue. Cover the sides with the chocolate ring.

Finish off with shredded coconut.