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Nastart

NASTART

Chocolate tart with pineapple filling and cocoa cream patiserrie decorated with Chantilly.

Difficulty
Servings6 Tarts
Preparation Time: 30 Minutes
Cooking Time: 120 Minutes
Finishing Time: 30 Minutes
Products usedTerra Rossa
Print Recipe
Part 1: For the Sweet Pastry
Ingredients
  • 166g Medium protein flour (Plain flour)
  • 40g deZaan Deep Russet
  • 100g Unsalted Butter
  • 2g Salt
  • 42g Icing Sugar
  • 33g Eggs
Method
  1. Combine flour, butter, salt, icing sugar, deZaan Deep Russet, and mix until a sandy texture is formed.
  2. Add eggs and knead just enough to form a dough.
  3. Rest in chiller for at least 30 minutes.
  4. Rolled the dough into 3mm thick.
  5. Line in ring and stack with baking rice. Bake in tart ring at 160℃ for 12 min, remove the rice and continue to bake for 6-7 minutes.
  6. Allow to cool before using.
Nastart
Deep Russet
Part 2: For the Cream Patisserie
Ingredients
  • 250g Fresh Milk
  • 63g Sugar
  • 1g Salt
  • 40g Egg yolk
  • 23g Corn starch
  • 25g Unsalted butter
  • 20g deZaan Deep Russet
Method
  1. Whisk together corn starch, sugar, and salt.
  2. Add in yolk and whisk until mix well.
  3. Boil Milk and deZaan Deep Russet.
  4. Slowly temper the milk into the egg mix while constantly whisking.
  5. Heat the mixture above until thickened (83℃) while constantly stirring.
  6. Remove from heat and fold in butter to mix well
  7. Transfer to a bowl and cover with a cling wrap directly on the pastry cream, chill to cool.
Part 3: For the Pineapple Filling
Ingredients
  • 250g Pineapple
  • 20g Sugar
  • 1g Clove
Method
  1. Boil all ingredient until caramelized and brown.
Nastart
Part 4: For the Chantilly
Ingredients
  • 200g Whipping cream
  • 20g Icing Sugar
  • 1/4nos Vanilla pod
Method
  1. Whisk all ingredient until medium peak.
Part 5: For the Dehydrated Pineapples
Ingredients
  • 200g Pineapple Slices
  • 100g Sugar
  • 135g water
Method
  1. Bring all ingredients to a boil.
  2. Transfer the pineapple slices to a silicone baking pad (silpat) and bake at 90℃ for a minimum of 3 hours or until dry.
Nastart
Part 6: To Assemble
Method
  1. Fill 25g of pineapple filling on the tart shell.
  2. Add the cream patisserie until full.
  3. Pipe cream chantilly on top of the Tart.
  4. Sift cocoa powder on top of chantilly to give some color.
  5. Add the dehydrated pineapple on top of piped chantilly as decoration.

MORE RECIPES FOR Deep Russet

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