Composition
- Chocolate Passion Fruit Cremeux
- Sliced Banana
- Banana Glaze
- Mascarpone Quenelle
Chocolate Passion Fruit Cremeux
| INGREDIENTS | MEASUREMENT |
|---|---|
| Milk | 87 g |
| Sugar | 58 g |
| Egg Yolk | 58 g |
| Dark Chocolate 64% | 175 g |
| Fruit’Purée Passion fruit Capfruit | 136 g |
Method
Mix the egg yolk and sugar. Boil the milk and pour into the egg yolk with sugar and cook to 81°C. Pour into the melted dark chocolate and add the Passion fruit purée. Emulsify with a hand blender.
Sliced Banana
| INGREDIENTS | MEASUREMENT |
|---|---|
| Fresh Bananas | 309 g |
Method
Slice the bananas and line them on top of the chocolate passion fruit cremeux.
Banana Glaze
| INGREDIENTS | MEASUREMENT |
|---|---|
| Fruit’Purée Banana Capfruit | 75 g |
| Water | 21 g |
| Neutral Glaze (hot process) | 213 g |
Method
Boil the Banana Purée, water, and hot process neutral glaze. Pour on top of the sliced bananas. Let it set.
Mascarpone Quenelle
| INGREDIENTS | MEASUREMENT |
|---|---|
| Mascarpone | 181 g |
| Icing Sugar | 15 g |
| Fruit’Purée Banana Capfruit | 60 g |
| Whipped Cream 35% | 53 g |
Method
Mix all ingredients together. Keep in the fridge. Make a quenelle and put on top of the tart.
Products Used
Gluten-Free Tart Shells Medium Round
- 0-11 g / 0.35-0.39 oz / pc
- 20 pcs / tray, 5 trays / box
- H: 17 mm, 0.67 in
- Ø: 51 mm, 2.01 in
Dark Chocolate Nest Discs
- 2-3 g / 0.07-0.11 oz / pc
- 36 pcs / tray, 12 trays / box
- Ø: 42 mm, 1.65 in
