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Discover this Mango, Passion Fruit and Pecan Tart recipe, made by Stéphanie Bienvenu (LMP 8) with Kenwood's Cooking Chef Experience!
Soak the gelatine.
Melt the white chocolate in a bain-marie, in parallel, heat the 40g of full cream.
Off the heat, add the mango purée and the 140g of cold single cream.
Mix to obtain a combined mixture.
Place cling film in contact with the cream and refrigerate overnight.
The next day, beat the mixture like whipped cream in the bowl using the whisk, speed 1 for 2/3 mins then 2/3 to finish, the mixture should be light and airy and hold with the whisk while being supple.
Mix the sugar and the pectin NH.
Heat the passion fruit purée in the bowl with the mixer at 50°, once the purée has reached this temperature, add the sugar/pectin mixture in a raindrop.
Bring to the boil: Processor at 100° for 1 mins and remove to room temperature.
Beat the sugar and egg yolks in a mixer for 5/7 mins with the whisk.
Add the softened butter, beat for a few seconds then add the flour, baking powder and vanilla, beat again until you obtain a combined mixture.
Put in a circle of 20 cms and reserve in the fridge for 15 mins.
Then cook at 160 degrees for about 20 mins.
Pass a blade of knife to peel off the circle and wait for cooling.
Individually, put 60 g of dough in an 8 cm circle and cook for 15/17 min at 170°, at the exit, with a rolling pin or the bottom of a glass (4 cm in diameter) press lightly in the centre to dig a slight hole.
Roast the pecan nuts at 180 degrees for 15 mins.
Make a dry caramel, in the bowl of the food processor put the sugar and adjust the temperature to 180° with the mixer.
Remove it to a parchment sheet and wait for it to cool.
Once cooled, break it into pieces then put it in the multipurpose bowl with the pecans.
Mix in the multifunction bowl for about 1 min at maximum speed, until the mixture becomes liquid (increase the time if necessary) add the salt, mix for a few seconds.
Remove, the praline is ready.
Once the shortbread has cooled, collect the confit and mix it lightly, and place a thin layer on the shortbread.
Start in a food processor, with the whisk, by whipping the mango ganache until obtaining a poached texture, the whisk must leave marks in the ganache, be careful not to whip it too much at the risk of cutting it.
Place in a piping bag, with a smooth 1.5 cm nozzle.
Pipe "balls" of ganache over the confit, then with a Parisian apple spoon, dig a "hole" then fill it with the pecan praline.
Discover this Mango, Passion Fruit and Pecan Tart recipe, made by Stéphanie Bienvenu (LMP 8) with Kenwood's Cooking Chef Experience!
Soak the gelatine.
Melt the white chocolate in a bain-marie, in parallel, heat the 40g of full cream.
Off the heat, add the mango purée and the 140g of cold single cream.
Mix to obtain a combined mixture.
Place cling film in contact with the cream and refrigerate overnight.
The next day, beat the mixture like whipped cream in the bowl using the whisk, speed 1 for 2/3 mins then 2/3 to finish, the mixture should be light and airy and hold with the whisk while being supple.
Mix the sugar and the pectin NH.
Heat the passion fruit purée in the bowl with the mixer at 50°, once the purée has reached this temperature, add the sugar/pectin mixture in a raindrop.
Bring to the boil: Processor at 100° for 1 mins and remove to room temperature.
Beat the sugar and egg yolks in a mixer for 5/7 mins with the whisk.
Add the softened butter, beat for a few seconds then add the flour, baking powder and vanilla, beat again until you obtain a combined mixture.
Put in a circle of 20 cms and reserve in the fridge for 15 mins.
Then cook at 160 degrees for about 20 mins.
Pass a blade of knife to peel off the circle and wait for cooling.
Individually, put 60 g of dough in an 8 cm circle and cook for 15/17 min at 170°, at the exit, with a rolling pin or the bottom of a glass (4 cm in diameter) press lightly in the centre to dig a slight hole.
Roast the pecan nuts at 180 degrees for 15 mins.
Make a dry caramel, in the bowl of the food processor put the sugar and adjust the temperature to 180° with the mixer.
Remove it to a parchment sheet and wait for it to cool.
Once cooled, break it into pieces then put it in the multipurpose bowl with the pecans.
Mix in the multifunction bowl for about 1 min at maximum speed, until the mixture becomes liquid (increase the time if necessary) add the salt, mix for a few seconds.
Remove, the praline is ready.
Once the shortbread has cooled, collect the confit and mix it lightly, and place a thin layer on the shortbread.
Start in a food processor, with the whisk, by whipping the mango ganache until obtaining a poached texture, the whisk must leave marks in the ganache, be careful not to whip it too much at the risk of cutting it.
Place in a piping bag, with a smooth 1.5 cm nozzle.
Pipe "balls" of ganache over the confit, then with a Parisian apple spoon, dig a "hole" then fill it with the pecan praline.