 | Chocolate and Carmelized Pineapple Tart1 Tart Oprah Davidson, JW Marriott - 1st place Pastry, 2011 Art of Flavor Recipe Competition |
| • | 4 oz. sugar |
| • | 8 oz. unsalted butter |
| • | 1 egg |
| • | 1 tsp. vanilla extract |
| • | 16 oz. pastry flour |
| • | 1/4 tsp. salt |
| Method: | |
| 1. | Using an electric mixer, mix cream butter and sugar together until smooth. |
| 2. | Add egg and vanilla and mix well. |
| 3. | Then add flour and salt and mix until incorporated. |
| 4. | Refrigerate until firm. |
| 5. | Preheat oven to 350°F. |
| 6. | Use 4 inch ring molds to make the tart shells and roll out into 1/8 inch thick circles. |
| 7. | Dock the bottom of the tart shells by piercing the bottom of the dough with a fork several times. |
| 8. | Bake for 10-12 minutes. |
| 9. | Remove from oven and let cool. |
| Carmelized Pineapples: | |
| • | 1/2 small pineapple, small diced |
| • | 3 oz. unsalted butter |
| • | 3 oz. brown sugar |
| • | 1/2 of a vanilla bean |
| • | 2 oz. coconut rum |
| Method: | |
| 1. | In a small saucepan, melt butter and then add brown sugar to dissolve. |
| 2. | Once dissolved add pineapples and vanilla bean and sauté until pineapples are softened. |
| 3. | Add coconut rum and flambé. |
| 4. | Remove from heat, cool and set aside. |
| Chocolate Ganache: | |
| • | 2 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 4 oz. unsalted butter |
| • | 2 oz. sugar |
| • | 1/2 oz. cocoa block, unsweetened and finely chopped |
| • | 3 1/2 oz. 64% chocolate, finely chopped |
| • | 3 oz. eggs |
| Method: | |
| 1. | In a small saucepan, melt butter then add sugar to dissolve. |
| 2. | Once dissolved add chocolate and stir until incorporated. |
| 3. | In a separate small saucepan, bring Carmelized Pineapple to a boil. |
| 4. | Slowly temper in eggs and heat until mixture thickens slightly. |
| 5. | In a mixing bowl, whisk together both mixtures. |
| 6. | Once you have chocolate ganache, carmelized pineapples and tart shell prepared you can begin to assemble your tart shells. |
| 7. | Add 1 tbsp. of the cooled sautéed pineapples on the bottom of the tart shell. |
| 8. | Pipe ganache while still warm on top. |
| 9. | Tap slightly to remove air bubbles and create a smooth even finish. |
| Serving Suggestion: | |
| Allow ganache to set before serving. Serve tart with coconut sorbet and passion fruit sauce. | |