Assemble in order:
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All the fresh taste of tropical fruits together with red fruits in a classic individual tartlet<\/p>\n","protected":false},"author":4,"featured_media":22038,"template":"","recipe-category":[],"class_list":["post-22055","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"1","recipe_prep_time":"1","recipe_cook_time":"10","recipe_ready_in":"1,30","recipe_calories":"","recipe_cuisine":"","recipe_cost":"20\u20ac","recipe_difficulty":"Medio","recipe_video":"","recipe_gallery":"","recipe_ingredients":"#For 1 Kg of Sabl\u00e9e Blanca tartlets\n240 gr Butter 82% MG\n130 gr Luster Sugar\n60 gr Almond Flour\n100 gr Egg\n4 gr Fine Salt\n530 gr Loose Flour\n#For 0,2 Kg of white base tartlet.\n130 gr Sabl\u00e9e White tartlets\nc\/s Cocoa Butter\n#For 1,55 Kg of Gelified mango compote (individual interior)\n600 gr Mango Pulp Frotz\n210 gr Passion Fruit Pulp - Passion Fruit Frotz\n180 gr Sucrose\n10 gr Pectin NH\n12 gr Gelatin Sheets - GOLD (180-200 Bloom).\n600 gr Mango Frotz Dice\nGross: 808.69 gr\n#For 0,465 Kg of Tropical Cream (w\/gelatin)#.\n70 gr Mango Frotz Pulp\n90 gr Passion Fruit Pulp - Passion Fruit Frotz\n225 gr Egg\n75 gr Sucrose\n10 gr Butter 82% MG\n2,25 gr Gelatin Sheets - GOLD (180-200 Bloom).\n#0.92 Kg of Coconut Ganache whipped topping\n125 gr Liquid Cream 35% MG\nCREAM 1\n185 gr Coconut Pulp (with zest) Frotz\n50 gr Invert Sugar\n25 gr Liquid Glucose 38DE\n3 gr Gelatin Sheets - GOLD (180-200 Bloom).\n0.5 gr Fine Salt\n190 gr White Chocolate\n(28% MC)\n375 gr Liquid Cream 35% MG\nNATA 2","recipe_steps":"--For 1 Kg of Sabl\u00e9e Blanca tartlets--\n1.Cream the butter in the kitchen with a paddle together with the luster.\n2.Add the solids and mix lightly.\n3.Finish with the egg until a homogeneous mixture is obtained.\n4.Set aside.\n5.Roll out to 2mm with a sheeter. FREEZE. \n--For 0.2 kg of white base tartlet--\n1. Make strips and bases of the desired size (31 cm strips + 10 cm diameter discs or bases).\n2.Assemble tartlets and freeze.\nCOOKING: From frozen with weight on top 160\u00baC - 8' Open Shot\n4.Remove weight and continue cooking 160\u00baC 10' Open Shot\n5.Let cool and unmold lukewarm.\n6.Paint with melted cocoa butter to avoid humidity.\n7.Store in a dry place and well covered from humidity.\n--For 1.55 kg of gelled mango compote (individual interior)--\n1. Heat the pulps with half of the diced mango at 40\u00baC and\n. Add the sugar and pectin in the form of rain.\nBring to a boil and add the gelatin.\n3.Add the remaining mango cubes.\n4.Grind the mixture lightly.\nStretch and cool to gel. Break gelling and dispense into the\nmolds\n--For 0,465 Kg of Tropical Cream (w\/gelatin)--\n1.Mix the pulps, eggs and sugar. Bring to a boil without\nstop stirring.\n2. Allow to thicken and remove from heat. Add the gelatine, blend and\nstrain.\n3.Add the butter and emulsify.\n4.Use in tart filling or similar. \n\n\n--Heat the cream together with the pulp to dilute the sugars (\nand glucose).\n2. Add the previously hydrated gelatine to dissolve it.\n3.Scald the white chocolate with this hot preparation and\nemulsify.\n4.Add the completely cooled Cream 2 and emulsify again.\n5.Leave at refrigerator temperature for a few hours.\n6.Assemble the whipped ganache and use as needed.","recipe_related_product":[20866,20848],"recipe_related_recipes":[21991],"recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\n