Servings: 24 pieces
Ingredients
Part 1: Crimson Red Tart Shell
- 175 g AP Flour
- 20 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 4.5 g Baking Powder
- 2 g Salt
- 114 g Butter, Soft
- 100 g Granulated Sugar
- 25 g Eggs
- 4 g Vanilla Extract
Part 2: Crimson Red Fudge Sauce
- 40 g Sugar
- 14 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 32 g Heavy Cream
- 1 g Vanilla Paste
- 0.1 g Sea Salt
- 15 g Butter
Part 3: Roasted Pineapple and Mango
- 520 g Pineapple
- 240 g Mango Puree
- 200 g Sugar
- 4 g Pectin
- 4 g Vanilla Bean Paste
- 1 g Salt
Part 4: Assembly
- Crimson Red Tart Shell
- Crimson Red Fudge Sauce
- Roasted Pineapple and Mango Compote
- 1 Mango
- Poppy Seeds
- Dried Flowers
Instructions
Part 1: Method
- Sift the flour, Crimson Red, baking powder and salt. Set aside.
- Cream the butter and sugar.
- Mix in the eggs and vanilla.
- Add in the sifted dry ingredients and mix until just combined. Knead the dough together on the table top to ensure even mixing.
- Roll between two pieces of parchment to ¼ cm/0.01 in thickness. Chill.
- Cut 5.75cm/2.25in rounds. Press into the tart shells.
- Bake at 180oC/350oF for about 8-10 minutes.
Part 2: Method
- Combine all of the ingredients except the butter into a pot.
- Stir constantly and bring to a simmer. Cook to dissolve the sugar and salt.
- Off the heat, blend in the butter. Strain.
Part 3: Method
- Peel, and cut a pineapple into two halves. Place each half, flat side down, onto a parchment lined sheet tray. Pat the pineapple dry.
- Place the pineapple in a 232oC/450oF oven and roast for about 20 minutes, until evenly browned on the surface and slightly firm in the center. Allow to cool.
- Core and cut the pineapple into small dices.
- In a pot, combine 520 g of the pineapple with the mango puree, sugar, pectin, vanilla and salt.
- Bring to a boil, then cook on medium heat until thickened, about 10-12 minutes.
- Spread out onto a parchment lined sheet tray and allow to cool.
Part 4: Method
- Pipe the Crimson Red fudge sauce into the base of the tart shell. Top with about 1 ½ teaspoon of the roasted pineapple and mango compote.
- Press the compote down and fill in the sides.
- Slice the mango into thin slices and cut out three consecutive size rounds. (4.5cm/4cm/3.25cm)(1.75in/1.5in/1.25in).
- Starting with the largest round, place the on top and press the edges down. Lay the second round of mango top, followed by the last round. Sprinkle the top with poppy seeds and a few sprigs of dried flowers.
