Pineapple, Papaya and Raspberry tart (vegan)

Despite the flavours not being very autumnal, I have received the pineapple and the papaya with odd box and I felt like trying something new. I hadn’t been having a tart in a while, and even though the tart is always out there, even if I am cooking and eating something else, sometimes there is nothing like the crunch of that crust that only a tart can give. 

Ingredients:

Crust

100 g flour + some for dusting

60 g cornflour

120 g cold vegan butter cubed 

80 g icing sugar

32 g hazelnut flour 

1 g salt

40 g hazelnut paste (if you cannot find one, which was the case for me, I just processed 30 g hazelnuts and added 30g vegan chocolate melted with the double boiler system)

30 g hazelnut milk 

Pineapple and papaya cake 

100 g white chocolate (vegan)

40 g softened veg butter

1,25 g salt

60 g coconut sugar

100 g ananas puree

50 g greek yogurt (Alpro)

98 g flour 

42 g cornflour

3 g baking powder

65 g paw paw brunoise

Raspberry mousse 

70g water

2,8g potato protein 

200g raspberry puree

22g caster sugar

4,6g pectin

1g locust bean gum 

0,4 citrus fibre emulsifier 

18g coconut oil 

0,2 xanthum gum 

0,6 cream of tartar 

Pinch of baking soda 

42g caster sugar 

Papaya pastry cream 

200g coconut milk 

1 vanilla bean 

30g caster sugar

15g cornflour 

Raspberry Glaze 

115g raspberry puree 

40 g water 

10g lemon juice 

20 g+ 15g caster sugar 

25g glucose syrup 

2g pectin 

Directions

*Crust

100 g flour + some for dusting

60 g cornflour

120 g cold vegan butter cubed 

80 g icing sugar

32 g hazelnut flour 

1 g salt

40 g hazelnut paste (if you cannot find one, which was the case for me, I just processed 30 g hazelnuts and added 30g vegan chocolate melted with the double boiler system)

30 g hazelnut milk 

Preheat oven to 170 C and when warm let the hazelnuts roast for up to 10 minutes (but check after 5). 

Sift together the flour, cornflour, the icing sugar, the hazelnut flour, the butter and the salt – mix until you have a breadcrumb like consistency. Then, add the hazelnut paste and the hazelnut mix until the dough looks homogenous. Shape into a ball and then place either in cling film or in a ziplock bag flattened.

Let rest in the fridge possibly overnight. Since I am not particularly happy of using cling film unless super necessary, I found that freezer ziplock bags work wonders for tart crusts. 🙂 

When ready to bake, remove from the fridge and roll out the dough. You want it to be ~3mm thick. Place it in the buttered and floured tin covered with parchment paper . 

Freeze for 1h before baking. Then, heat oven at 160°C fan.  Prepare the crust to be blind-baked: any legume you have at home will do. Place baking paper on the crust and fill with legumes. You need to be careful when you place the baking paper in a way that won’t leave marks in the pastry. 

Put the crust in the oven and lower the temperature to  150°C, blind bake for 20-25 minutes. Then, remove the legumes, go back to  160°C and keep baking for 15-20 minutes.

Remove the tart and let cool down. When the tart is cool, melt some vegan white chocolate and brush the inside of the crust to give it more stability. 

*Pineapple and papaya cake 

100 g white chocolate

40 g softened veg butter

Melt the white chocolate 45°C and then add the softened butter, whisking well to combine. 

In a separate bowl, sift 

1,25 g salt

60 g coconut sugar

150 g ananas puree

50 g greek yogurt.

and incorporate the melted chocolate.

Finally, add :

98 g flour 

42 g amido di mais

3 g baking powder

65 g paw paw brunoise

Pour in a cake tin slightly smaller than the one you are using for the crust or just cut it afterwards. Bake at 160 C for xxx. 

*Raspberry mousse 

70g water

2,8g potato protein 

200g raspberry puree

22g caster sugar

4,6g pectin 

1g locust bean gum 

0,4 citrus fibre emulsifier 

18g coconut oil 

0,2 anthem gum 

0,6 cream of tartar 

Pinch of baking soda 

42g caster sugar 

Mix water and potato protein and refrigerate for 1 hour. 

Heat the raspberry puree in a pan to 40 C, then mix in sugar, pectin, locust bean and emulsifier and heat to 82 C. Pour in a bowl and let set and cool down to 40 C. Then blend with the coconut oil and allow to cool at 35 C. 

Pour water and potato protein mix in a bowl together with the xanthan gum, cream of tartar and baking soda and beat at high speed until medium peaks form, then add the sugar and keep on beating until you see stiff peaks. Weigh out 46 grams. Fold the weighed whites in the raspberry cream. Spread the mousse in the mould and freeze. 

*Pastry cream 

100g coconut milk 

100 g papaya puree

1 vanilla bean 

30g caster sugar

15g cornflour 

Combine coconut milk and vanilla and heat to 70 C. Pour the heated milk in a bowl with the sugar and the cornflour mixed together and stir to combine. Put back in the pan until the cream thickens. Pour in a bowl and cover with cling film touching the surface and refrigerate. 

*Raspberry Glaze 

115g raspberry puree 

40 g water 

10g lemon juice 

20 g+ 15g caster sugar 

25g glucose syrup 

2g pectin 

Put raspberry puree, water, lemon juice, 20g of sugar and the glucose syrup in a saucepan and heat to 40 C. While whisking, add a mixture of 15g of sugar and pecting and heat to 90C. Pour in a bowl, cover with cling film and lest 6 h. 

When poured the glaze should be at 35 C and blended.