Makes: 1 Tart | Prep Time: 45 mins
Coconut Shortbread Pastry
- 150g unsalted butter
- 100g brown sugar
- 35g desiccated coconut
- 50g whole eggs
- 260g plain flour
- 2g salt
- 2g baking powder
- 1 egg yolk
- Place a 190mm tart ring onto a lined tray.
- In the bowl of a KitchenAid stand mixer fitted with a paddle attachment, whip the butter up into a thick, smooth paste.
- When it becomes smooth, add the brown sugar, desiccated coconut and the eggs. Mix until combined and using the KitchenAid® Sifter + Scale Attachment, add in the sieved flour, salt and baking powder.
- Once the pastry has come together, press it into a neat flat square and wrap in plastic wrap. Place in the refrigerator for a minimum of 2 hours.
- Roll the pastry out to 3mm in thickness and line the tart ring. Trim the top of the pastry so that it aligns with the top of the tart ring.
- Line the pastry with heat-proof plastic wrap or baking paper and fill with uncooked rice or baking beads. Blind bake for 18 minutes at 160°C.
- As it comes out of the oven, remove the lining and brush the pastry with the broken egg yolk.
- Once cool, wrap the tart shell in plastic wrap and store at room temperature until required. This can keep up to 5 days before filling if airtight.
- 200g caster sugar
- 72g liquid glucose
- 40g water
- 4g vanilla bean paste
- 160g unsalted butter
- 28g honey
- 268g fresh cream 35% fat (A)
- pinch salt
- 1/3 tsp bicarbonate soda
- 60g fresh cream 35% fat (B)
- In a large saucepan cook the sugar, glucose and water to 145°C.
- In a separate saucepan boil the cream with the vanilla and set aside.
- Stop the sugar cooking by whisking in by hand the butter, honey, and then the boiling liquid cream (to prevent the temperature of the sugar from dropping below 110°C pour in the cream in two or three stages). The cream will rise up and create a lot of steam at this stage.
- Whisk in the salt and bicarbonate soda.
- Reheat the mixture while whisking to 119°C.
- Pour immediately on top of the prepared shortbread base to fill it ¾ of the way.
- Pour the remaining caramel into a bowl.
- In a saucepan, boil cream (B) and add to the remaining caramel, whisking by hand to combine. Cover with plastic wrap touching the surface.
- When ready to decorate, transfer the caramel into a piping bag fitted with a 6mm plain nozzle.
Note: This mixing process for the caramel can take 10-15 minutes so maybe have some extra muscle on hand.
White Chocolate Chantilly
- 270g fresh cream 35% fat (A)
- 27g liquid glucose
- 1 tsp vanilla bean paste
- 190g Callebaut W2 White Chocolate 28%
- 395g fresh cream 35% fat (B)
- Boil the cream (A) with the glucose and vanilla in a saucepan.
- Place the chocolate into a bowl.
- Pour the boiling mixture over the white chocolate in a bowl and whisk together.
- Add in the cream (B) and combine.
- Cover with plastic wrap touching the surface. Place in the fridge for 6 hours prior to whipping.
White Chocolate Petals
- 250g Callebaut W2 White Chocolate 28%, tempered
- 1g pink oil-soluble colour powder
- 0.2g white titanium dioxide oil-soluble colour powder
- Temper the white chocolate by placing it in a large plastic bowl and microwaving it at 30 second intervals until its half melted, half solid chocolate. Stir vigorously until all is melted – this may take a few minutes. If the chocolate doesn’t melt completely, apply a small amount of extra heat using a hairdryer. Use at 29°C-30°C.
- Sieve in the colour and stir well with a spoon until combined. If there is any undissolved colour, emulsify with a stick blender.
- Take 2 flexible plastic sheets and spoon some of the tempered chocolate onto one, place the other sheet directly on top and use a PVC pipe or a rolling pin to spread it into a thin layer.
- As it starts to set, leave the top plastic sheet on and cut out petals using a 20mm petal cutter.
- Sandwich the chocolate sheet with the plastic still on between 2 baking trays to ensure the garnishes stay flat.
- Leave in the fridge for 5 minutes before bringing back to room temperature.
- Release the chocolate petals by gently peeling back the top plastic sheet.
- 3 small ripe bananas
- In the bowl of a KitchenAid stand mixer fitted with a whisk attachment, whip the Chantilly cream to a consistency that just holds the whisk.
- Slice the fresh bananas approximately 10mm thick and arrange them on top of the caramel.
- Transfer the whipped Chantilly cream into a piping bag fitted with an 8mm star nozzle and pipe rosettes on top of the tart.
- Arrange the chocolate petals in groups of three or five to create delicate flowers.
- Pipe small dots of the caramel in between the flowers.
- Place into the fridge until required.