221 g T55 flour
56 g almond powder
56 g icing sugar
2 g fine salt
113 g butter
47 g eggs
Total weight: 500 g
Step
Mix all dry ingredients, then add eggs.
Spread to a thickness of 2.5/3 mm.
Spray a thin layer of oil into 12 cm circles, then cut a strip and a
base to fill each circle.
Pre-bake at 150°C for approx. 20 minutes.
2. MOJITO MARSHMALLOW
Ingredients
109 g water
1.2 g lime zest
1.6 g chopped mint
76 g sugar
50 g gelatin mass x6
43 g lemon or lime juice
20 g Mount Gay® rum 55% vol.
Total weight: 300 g
Step
Infuse mint and lime in hot water. Cover with cling film and
infuse for 10 to 15 minutes. Strain. Correct water weight to
original weight.
Dissolve sugar and gelatin in infusion. Add lemon juice. Below
40°C, add Mount Gay® rum and chill for several hours until set.
Soften marshmallow in food processor, then whip for 10-
15 minutes. Spray 9 cm circles with oil. Poach the marshmallow
in the circles until halfway up. Place in freezer.
3. LIME MIRLITON
Ingredients
16 g almond powder
56 g sugar
8 g corn starch
39 g eggs
11 g melted butter
1.6 g lime zest
39 g lime juice
Total weight: 170 g
Step
Mix all powders together. Add eggs and melted butter, then
lime zest and juice. Allow to harden.
4. MOJITO CREAM
Ingredients
87 g cream
68 g milk
1.6 g lime zest
1.2 g fresh mint
28 g sugar
35 g egg yolks
16 g gelatin mass
16 g butter
16 g Mount Gay® rum 55% vol.
Total weight: 270 g
Step
Infuse mint and lime in hot cream and milk for 10-15 minutes.
Strain and recalculate liquids to their original weight. Add
half the sugar. Mix the remaining sugar with the yolks. Make
a custard at 85°C. Add gelatin mass. Cover with cling film and
chill in the fridge to 35/40°C. Add Mount Gay® rum and butter,
then blend.
5. ASSEMBLY & FINISHING
Ingredients
Sweet dough, 2.5 mm thick, 12 cm ø circle
50 g lime mirliton
80 g mojito cream
55 g mojito marshmallow, 9 cm ø circle
Q.S. lime zest
Q.S. lime wedges
Q.S. mint leaves
Step
Gold the tart shell. Pour 50 g of mirliton per pre-baked tart base. Bake at 160°C for 12 to 14 minutes.
Pour Mojito cream up to the top. Leave to harden in the fridge.
Place a Mojito marshmallow disk on each tart.
Decorate with lime wedges and a few mint leaves.
Sprinkle with lime zest.
