Fruit tartlet with whipped coconut ganache

Elaboración

• For 1 Kg of Sablée Blanca tartlets

• 1.Cream the butter in the kitchen with a paddle together with the luster.
  2.Add the solids and mix lightly.
  3.Finish with the egg until a homogeneous mixture is obtained.
  4.Set aside.
  5.Roll out to 2mm with a sheeter. FREEZE.

• For 0.2 kg of white base tartlet

• 1. Make strips and bases of the desired size (31 cm strips + 10 cm diameter discs or bases).
  2.Assemble tartlets and freeze.
  COOKING: From frozen with weight on top 160ºC – 8′ Open Shot
  4.Remove weight and continue cooking 160ºC 10′ Open Shot
  5.Let cool and unmold lukewarm.
  6.Paint with melted cocoa butter to avoid humidity.
  7.Store in a dry place and well covered from humidity.

• For 1.55 kg of gelled mango compote (individual interior)

• 1. Heat the pulps with half of the diced mango at 40ºC and
  . Add the sugar and pectin in the form of rain.
  Bring to a boil and add the gelatin.
  3.Add the remaining mango cubes.
  4.Grind the mixture lightly.
  Stretch and cool to gel. Break gelling and dispense into the
  molds

• For 0,465 Kg of Tropical Cream (w/gelatin)

• 1.Mix the pulps, eggs and sugar. Bring to a boil without
  stop stirring.
  2. Allow to thicken and remove from heat. Add the gelatine, blend and
  strain.
  3.Add the butter and emulsify.
  4.Use in tart filling or similar.

• Heat the cream together with the pulp to dilute the sugars (
  and glucose).
  2. Add the previously hydrated gelatine to dissolve it.
  3.Scald the white chocolate with this hot preparation and
  emulsify.
  4.Add the completely cooled Cream 2 and emulsify again.
  5.Leave at refrigerator temperature for a few hours.
  6.Assemble the whipped ganache and use as needed.