190 g butter 82%
320 g plain flour
140 g icing sugar
50 g almond powder
70 g eggs
1 g salt
Step
Mix all the powders in a mixer fitted with a paddle attachment.
Add cold butter. Mix well. Stir in eggs and form into a dough.
Refrigerate for 2 hours. Shape into desired size and pre-bake at 190°C for 20 minutes.
2. ILES DU VENT COCONUT FINANCIER
Ingredients
130 g egg whites
250 g sugar
20 g glucose
100 g almond powder
80 g plain flour
150 g melted butter
40 g fine grated coconut
2 g vanilla extract
20 g Iles du Vent 54% rum
2 g baking powder
Step
Mix all ingredients in a mixer fitted with the paddle attachment.
Let stand, ideally overnight, in the fridge. Spread a thin layer over the pre-baked tart. Finish baking at 170°C for 15 minutes.
3. CARAMEL COCONUT
Ingredients
100 g sugar
50 g trimoline
175 g cream 35%
75 g fine grated coconut
Step
Make a caramel with sugar and trimoline at about 145°C.
Deglaze with hot cream. Mix the coconut and refrigerate overnight. Apply to Iles du Vent coconut financier.
4. VANILLA WHIPPED CREAM
Ingredients
250 g cream 35% (1)
40 g trimoline
325 g white chocolate 32%
25 g vanilla extract with pods
5 g gelaine leaves
250 g cream 35% (2)
Step
Soak gelatine in cold water. Bring cream (1), trimoline and vanilla to 85°C. Add gelatin and mix. Stir in the white chocolate, emulsify, then the cream (2). Leave overnight in the fridge. Whisk gently before serving.
5. EXOTIC COULIS
Ingredients
480 g tropical fruits puree
130 g sugar
20 g gelatin leaves
20 g Iles du Vent 54% rum
Step
Soak gelatine in cold water. Bring puree and sugar to 85°C. Add gelatin and Iles du Vent rum. Pour into half-spheric silicone mould and freeze.
