Pineapple Tart Debunked - Part 2


I would like to apologize again for this recipe delay. I know this shouldn't be an excuse, but my Mac is still down and lately I am feeling under the weather. I will do my best to keep the recipes up to date. Thank you so much for your kind patience and understanding. I made this just after CNY. I didn't thought this will be possible but I am so glad that I gave it a shot.

I made a few mistakes along the way tho. I decided to keep proceeding nonetheless, probably due to the fact I'd came that far. I was intending to make a chocolate cage, but the chocolate cage snapped and broken into pieces. Perhaps I should be more careful and gentle. The mousse ball started to melt super fast, probably due to the humidity in the place I reside in. Other than that, everything fell into places. That was also my 1st time piping ruffles, guess I need more practice.

I should have made a wafer casing to prevent any chocolate mishaps and at least the mousse will not melt this fast. What do you think? Anyway, I am still proud of myself that I had created this dessert and debunking the famous pineapple tart. Will this be a trilogy? Guess we have to find out if my 3rd idea actually works. In the meantime, I really hope you give this recipe a try.

Ingredients:

(Make 2 desserts)

  • Mousse:

  • Pineapple Jam, 40g + More For Assembly

  • Gelatin Powder, 2g

  • Whole Milk, 100g

  • Pineapple Cored Coarsely Sliced, 105g

  • Egg Yolks, 30g

  • Caster Sugar, 45g

  • Heavy Whipping Cream, 250g

  • Assembly:

  • Honeycomb, 2 Pieces

  • Mint Leaves, For Decoration

  • Dark Chocolate Preferably Valrhona, For Decoration

Equipment:

  • Sauce Pot

  • Blender

  • Piping Bag

  • 3" Sphere Mold

  • Ruffles Piping Tip

Directions:

  1. Please visit my "Pineapple Shortcake" page for the pineapple jam recipe.

  2. Please visit my "Carrot Cake" page for the honeycomb recipe.

  3. Prepare the mousse a day before.

  4. Divide the pineapple jam into 4 equal portions and roll into balls.

  5. Set aside in the fridge until ready to use.

  6. Bloom gelatin powder with 1 TBSP of water in a small bowl.

  7. Stir to dissolve the gelatin and set aside.

  8. In a blender, add milk and pineapple.

  9. Blitz until smooth.

  10. Transfer into a sauce pot.

  11. Add in 15g of sugar.

  12. Turn the heat up to medium low.

  13. Stir to combine well and until the sugar has dissolved.

  14. Meanwhile, in a small bowl, add egg yolks and the remaining sugar.

  15. Whisk to combine well and until the sugar has dissolved.

  16. Once you see bubbles start to form along the edge of the sauce pot, remove from heat.

  17. Add a few TBSP of the milk mixture and gradually add into the yolk mixture while still whisking, 1 TBSP at a time.

  18. Once the yolks have been tempered, gradually add the yolk mixture into the milk mixture while still whisking.

  19. Return back to the heat of medium low.

  20. Once you see bubbles start to form along the edge of the sauce pot, remove from heat.

  21. Add in the bloomed gelatin.

  22. Stir to combine well and until the gelatin dissolved.

  23. Pass the mixture thru a fine sieve over a bowl.

  24. Set aside to cool down completely.

  25. Once the mixture is cooled, in a chilled large bowl, add in heavy whipping cream.

  26. Using a hand or stand mixer, whisk until soft peaks.

  27. Fold the cream into the milk mixture in batches until fully incorporated.

  28. Transfer into a piping bag.

  29. Pipe the mousse mixture into 4 sphere molds until full.

  30. Place the pineapple balls into the center of each mousse.

  31. Scrape off any excess with an offset spatula.

  32. Freeze in the freezer for at least 24 hours.

  33. You should have some leftover mousse.

  34. Transfer into a bowl, cover with cling film and keep chill in the fridge.

  35. To assemble.

  36. Transfer the leftover mousse into a piping bag with ruffles tip.

  37. Pipe lines of ruffles onto the honeycomb pieces.

  38. Decorate with some mini mint leaves.

  39. Unmold mousse spheres.

  40. Join 2 halves to form a round ball.

  41. Spread a small circle onto serving plate.

  42. Place the mousse onto pineapple jam.

  43. Spread some pineapple jam onto the bottom of the decorated honeycomb.

  44. This is to act as an adhesive.

  45. Adhere the honeycomb onto the mousse ball.

  46. Using a cheese grater, grate some chocolate over the top.

  47. Serve immediately.

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