Learn how to make tarts with coconut mousse and carrot confiture \r
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How to knead shortbread dough: \r
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Ingredients:\r
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Short Crust Pastry\r
Almond flour – 30 g\r
Powdered sugar – 45 g\r
Flour – 220 g \r
Baking powder – 3 g\r
Ginger - 3 g\r
Butter – 170 g\r
Egg yolks – 2 pcs\r
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Carrot Jelly\r
Orange – 1 pc\r
Carrot – 2 pcs\r
Lemon – ½ pc\r
Sugar – 120 g\r
Ginger – 1 tsp\r
Water – 40 ml\r
Gelatin – 10 g\r
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Coconut Mousse\r
Coconut puree -150 g\r
Carrot juice (carrot-orange juice) – 100 ml\r
Cream 33-35% - 150 ml\r
Sugar – 60 g\r
Gelatin – 10 g\r
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Preparation:\r
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Coconut Mousse\r
Soak gelatin. Heat up the purée with carrot juice. Add gelatin, cool to room temperature. Incorporate whipped cream. Pour into silicone molds and freeze. \r
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Carrot Jelly\r
Peel orange and lemon. Grate carrots. Put all the ingredients for jelly into pan. Bring to boil on medium heat and cook on small heat for 30 min. Soak gelatin. Add ginger and gelatin. Grind with blender.\r
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Short Crust Pastry\r
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Mix almond flour, powdered sugar, flour, vanilla seeds, baking powder and ginger in a bowl. Add cubes of butter. Grind into crumbs with hands. Add the yolks and knead a soft, elastic dough. If necessary, add a little flour. Wrap it in plastic wrap and store in the refrigerator overnight.\r
Roll out the dough into a thick layer of 0.3-0.5 cm \r
Keep in the fridge for another 30-60 minutes. Preheat the oven to 180 C. \r
Make circles with cooking cutter or knife. Put them in rings for tartlets.\r
Bake with a cargo for about 10-15 minutes and then bake for another 10 minutes. \r
Let it cool. \r
Pour carrot confiture in tarts, let it set in fridge for nearly 20 min. Put coconut mousse on it and decorate with fresh carrot sticks.