Frédéric Bau, École du Grand Chocolat Valrhona

Cilantro-Scented Pineapple and Mango Tart

Name: Cilantro-Scented Pineapple and Mango Tart
Prep time: 2 h
Cook time: 15 min
Total time: 5 h 15 min
Ingredients: Scant cup (2 ⅔ oz./75 g) cake flour; 1 ½ tablespoons (10 g) unsweetened cocoa powder; 1 cup minus 1 tablespoon (2 ⅔ oz./75 g) ground blanched* almonds; Generous ⅓ cup (2 ⅔ oz./75 g) light brown sugar; Generous pinch (3 g) fleur de sel; 5 tablespoons plus 1 teaspoon (2 ⅔ oz./75 g) butter, chilled; 1 ½ sheets (3 g) gelatin; 5 ½ oz. (150 g) white chocolate, 35 percent cocoa; 5 ½ oz. (150 g) white chocolate, 35 percent cocoa; Scant ½ cup (90 ml) milk; Generous ½ cup (160 g) whipping cream; Half a passion fruit; Half a pineapple; A few sprigs of fresh cilantro (coriander); A few sprigs of fresh cilantro (coriander)

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
6 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Chocolate-almond streusel

Scant cup (2 ⅔ oz./75 g) cake flour
1 ½

Pie
Dessert

Method

Prepare the chocolate-almond streusel. Sift the flour and cocoa powder together. Combine them with the ground almonds, brown sugar, and fleur de sel. Cut the chilled butter into small cubes and using your hands, mix it into the preparation until it forms a crumbly texture. Chill for at least 30 minutes.

Preheat the oven to