Recette du mois
Wild strawberry & coconut tart
Shortbread
- Softened butter 300 g
- Icing sugar 190 g
- Almond powder 60 g
- Salt 2 g
- Eggs 100 g
- Flour 500 g
Mix softened butter with icing sugar and almond powder. Add eggs, salt and flour. Leave to rest for 2 hours.
Almond cream
- Caster sugar 100 g
- Butter 200 g
- Eggs 200 g
- Grated coconut 100 g
- Almond powder 100 g
Mix sugar, butter, grated coconut and almond powder, then add eggs. Spread in between two pieces of baking paper.
Coconut Dacquoise sponge
- Egg whites 176 g
- Caster sugar 66 g
- Icing sugar 66 g
- Grated coconut 220 g
- Egg whites 116 g
- Cream 22 g
Whip egg whites with first quantity of sugar. Mix grated coconut, add egg whies, cream and icing sugar. Fold in the two mixtures.
Wild strawberry confit
- Wild strawberry puree 700 g
- Raspberry puree 300 g
- Lime juice 37.5 g
- Caster sugar 50 g
- Caster sugar 50 g
- NH pectin 10 g
- Dextrose 45 g
- Agar agar 5 g
Heat purees, juice and sugar. Add mixture sugar-pectin- dextrose-agar and boil all ingredients. Pour into rings.
Lime-malibu mousse
Meringue
- Egg whites 150 g
- Caster sugar 300 g
- Water 100 g
Mousse
- Meringue 60 g
- Coconut puree 500 g
- Whipped cream 300 g
- Lime juice 25 g
- Malibu 25 g
- Gelatin 13 g
Cook water and sugar to 121°C and pour onto egg whites. Whip until a meringue consistence. Heat a third of the puree with gelatin. Add rest of puree, lime juice and Malibu. Fold in whipped cream and meringue.

Recipe given by
1re du Mondial des arts sucrés 2014